Saturated Growing and Cooking

Swiss Chard and green cabbage mix from the Casey Garden-- stir fried in some vegetable oil and soy sauce. Yum!

String beans "hanging out" at the Casey Garden

Started in the classroom during May, my daughter's Lima bean plant is starting to bear some fruit from the flower.

String beans picked, prepared, and waiting to be cooked by my daughter. They were delicious. She boiled them in some salted water, plunged them into ice water, and served them with our summer supper. I loved them! Best of all, because she grew them and cooked them, she tried them!

I saturated the photos above to match how much fun we are having with the garden! It is so rewarding to grow something, care for it, harvest it, and create something delicious (and healthy) for the table. Inspired by the Casey Garden, we have planted several vegetables in our yard: okra, zucchini squash, yellow squash, several tomato varieties, green peppers, Japanese eggplant, and watermelons. We've also added to our herb garden and have started some sunflower plants from seed for the birds. We are having the best time watching everything grow and differentiate. Even if our plants don't produce much (because our planting times may have been off), we are learning through the process.