From Garden to Plate

Last night was an exciting night for harvesting from the garden. We got our first cucumbers, zucchini and broccoli.

I pulled a few onions and cut a bunch of kale, too.

With all of these ingredients and a few more, I made a miso stir-fry over red jasmine rice, topped with toasted sesame seeds and cilantro. For the sauce, I followed this recipe. It was delicious and felt all the more special since most of the ingredients traveled less than 50 feet from garden to plate!