A couple of weeks ago, I had ordered some patio garden containers from VP Farms on 76th Street, and when I went to pick them up, I also bought a couple of heirloom tomatoes and fresh Michigan asparagus. They looked too good to sit on my countertop, so I sliced up the tomato and steamed the asparagus. My patio pots contained, among many other things, three gorgeous basil plants, so I plucked off a few leaves and sliced those up. A drizzle of olive oil, a few turns of freshly cracked pepper and a sprinkle of feta cheese, and I had a very filling and simple - yet light - lunch.
My garden is now complete. I have four pots of lettuce (pictures coming soon), one large tomato pot, one pot of just basil (fresh pesto, anyone??), and a pot of cilantro, parsley and oregano. In the ground I have broccoli, collard greens, melon, beans, kale, cucumbers and snow peas. I have no idea what I'm doing with any of them, so we shall see what happens.