Do what you can, with what you have, where you are.
Kale, I have kale! Our vegetable garden is supplying us with the most beautiful arm filling bouquet just about every day. Mind you, I’m not complaining. In fact, I’m naturally veggiecentric. During this time of staying home, empty grocery shelves, and making due, I am thankful that we have our homegrown veggies and eggs from our chickens. While we usually rely on food we can produce at home, the ease and convenience of a grocery store or restaurant is always appreciated. However, the necessity to “make due” has become all too real lately. With the current virus situation I have been doing more thinking about what I can put on the table with the least exposure to potential risk. I’m using up, putting by, and doing with a little less. This is not a new idea or something specific to me; the cultures of the world all have dishes that are meant to use what is at hand. Think, paella, pot pies, fried rice, pizza, stock, and cobbler for something a little sweet!
There are many ideas and recipes on the internet, or you can use you imagination to create what may become a new family favorite. I like to make quiche using eggs, a little milk or cream, cheese of your choice, and any leftover meats and veggies. If you are growing a few vegetables, you’re ahead of the game. If you’re not, this might be a good time to give it a try. A large amount of vegetables can be grown in a small space, and many can be grown in a pot right on your porch! If you need ideas, start with the link below.
Somervell County Master Gardener