Trips to the grocery store have been less frequent now that the garden is producing a nice variety of vegetables. The shopping cart doesn’t necessarily stop rolling whilst passing through the produce department.
The garden is providing more yellow squash the we can keep up with. For greens we are getting red and green Swiss chard, red and green Malabar spinach, longevity spinach as well as two varieties of kale, not to mention the wild greens we sometimes partake of. Beets and carrots are of edible size now and we are picking cucumbers and tomatoes every couple of days. Sweet onions (of Vidalia stock) are still in the ground and being harvested as needed, so we won’t be purchasing onions for awhile. Herbs of every variety are going full throttle and need to be trimmed back just to keep them within bounds.
Several elements in this morning’s breakfast were grown here at home. It started with onion followed by radish seed pods being sautéed.
Yellow summer squash, including two that were harvested prematurely by mistake, were added next.
The yellow squash was followed by the addition of chopped green and red stemmed Malabar spinach and longevity spinach.
Diced tofu was then added and everything was cooked for a few minutes under a lid.
When the greens and squash were sufficiently cooked I added two beaten eggs and stirred a few times until scrambled and set.
The dish was complete with the addition of the tofu but the eggs made it a bit more breakfasty.
Both Malabar spinach and longevity spinach propagate easily from cuttings, so, after removing the large leaves, I placed all the stem sections in water to encourage them to form roots. Each stem section will then be planted to become new plants, ensuring plenty of greens over the hot summer. The cuttings can be inserted directly into the ground as long as the soil is kept moist, but rooting beforehand has a higher rate of success.