Delishytown

Cooking is fun. Eating is funner. I cook, photograph and write these recipes. Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid. My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows. Some of the veggies and herbs I use are grown in my garden. Yay sustainability! I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!

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Mixed Vegetable Salad Here are Beets, Carrots and Fennel all grown from seed and harvested from our garden yesterday. I can’t believe how big our vegetables are getting. Every time I pull one out of the ground I’m amazed at how beautiful they are. And they’re free! I also like to walk through the organic vegetable aisle in the grocery store and say to myself, “I don’t need to buy that, I have it growing in the yard”.   I made pickled mixed vegetables with these three veggies, and served it over mixed garden greens growing in a shady corner of the back yard. It was delicious, fresh,  and very healthy. Fennel is good for your stomach and your digestion. And it’s so delicious! It has a mild, sweet anise flavor, and the texture of a slightly tougher version of celery. That’s why all recipes involving fennel say to slice it very thinly. Thin slicing and a vinegar dressing make it tender. I inhaled this salad before I could take a picture. Peel the beets, Slice the fennel, carrots and beets very thinly. Mix 1/4 c red wine vinegar, 2 tblsp olive oil, a pinch of dried dill, a few of the chopped fennel fronds, 1 tblsp honey and the juice of 1/2 tangerine or orange. Season with salt and pepper. Pour the dressing over the thinly sliced vegetables and serve with salad greens. I’ll make more  of this tomorrow and do a picture since I still have lots of these veggies growing in the garden. Yum!

Mixed Vegetable Salad

Here are Beets, Carrots and Fennel all grown from seed and harvested from our garden yesterday. I can’t believe how big our vegetables are getting. Every time I pull one out of the ground I’m amazed at how beautiful they are. And they’re free! I also like to walk through the organic vegetable aisle in the grocery store and say to myself, “I don’t need to buy that, I have it growing in the yard”.  

I made pickled mixed vegetables with these three veggies, and served it over mixed garden greens growing in a shady corner of the back yard. It was delicious, fresh,  and very healthy. Fennel is good for your stomach and your digestion. And it’s so delicious! It has a mild, sweet anise flavor, and the texture of a slightly tougher version of celery. That’s why all recipes involving fennel say to slice it very thinly. Thin slicing and a vinegar dressing make it tender. I inhaled this salad before I could take a picture.

Peel the beets, Slice the fennel, carrots and beets very thinly. Mix 1/4 c red wine vinegar, 2 tblsp olive oil, a pinch of dried dill, a few of the chopped fennel fronds, 1 tblsp honey and the juice of 1/2 tangerine or orange. Season with salt and pepper. Pour the dressing over the thinly sliced vegetables and serve with salad greens. I’ll make more  of this tomorrow and do a picture since I still have lots of these veggies growing in the garden. Yum!

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  8. ronniefein said: Wow, I am impressed! Looks great. Sounds delicious!
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