Feasting from my garden

There’s something so satisfying about cooking dinner with food from my garden.

Dinner bubbling awayDinner tonight – currently bubbling away on the stove — features tilapia (from who knows where) cooked in a tomato and pepper sauce. The tomatoes, red pepper and herbs all come from the garden. The green pepper comes from our CSA (I love getting organic peppers in my bag each week!) and the garlic is from Seven Bridges Farm from the South Wedge Farmer’s Market. The only other seasonings are salt and pepper — I brought back the salt from a trip to France and the pepper is freshly ground from organic black peppercorns.

It will be accompanied by brown rice and broccoli (conventional, both – but at least broccoli is now on the “12 Foods You Don’t Have to Buy Organic” list.)

I’d better get back to dinner, but I snapped a couple of pics with my camera phone.

Peach pieHere’s dessert – home made peach pie. The pastry is an oil pastry recipe and the peaches, while conventionally grown are at least from a local farmer, bought on Saturday morning at Gro-Moore Farms in Henrietta.

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