This time of year, the garden plans my menu. Whatever is ready for harvest is generally what’s for dinner. Our freezer is full of meat from local farms, and tonight we had pork chops with our vegetables. I brined the pork chops for a few hours in a quart of water with 1/4 c. of sea salt, drained them and patted them dry. Then Mike grilled them along with lots of veggies – green beans, broccoli, eggplant, okra and several types of peppers. He brushed the veggies with some seasoned oil as they cooked. While he was grilling, I chopped a few fresh tomatoes, a cucumber, a small onion, basil, parsley and oregano and tossed it together with mayonnaise*, salt and pepper and some garlic. Ready in 20 minutes and so delicious! What are you eating from your garden?
*It’s difficult to find a good store bought mayo. If you don’t make your own, this is one of the best I have been able to find.
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