Summer is the perfect time to be in the garden and I truly enjoy nurturing the herbs and vegetables that I will use in my own kitchen and in some of my cooking classes.

Part of the fun of having a garden is that it allows me to get outdoors, soak up a little sunshine, and get my hands dirty. The result is healthy produce and vegetables that can be cooked or served raw, used in salads, or served as edible garnishes for dishes and drinks.

A successful and productive herb or vegetable garden doesn’t have to be a massive undertaking either. A small space in a flower bed, a raised bed or two, or a series of planter boxes or pots can produce enough produce to keep you harvesting all summer.

My garden is full of greens (several varieties of kale, red romaine lettuce, butter lettuce, leaf lettuce, arugula, and cabbage), vegetables (snap peas, peppers, tomatoes, cucumbers, and broccoli), and many of my favorite herbs (parsley, dill, basil, oregano, tarragon, thyme, and rosemary). And yes, I’m aware tomatoes, peppers, and cucumbers can be classified as fruits!

I use many of the herbs and vegetables I grow in my Spring Chicken and Vegetable Stew. It’s one of my favorite recipes because I can use what I grow in my garden. The recipe calls for thyme, dill, parsley, snap peas, and kale in addition to other ingredients that you can find at a farmer’s market or any of the non-chain markets in the area.

Good luck with your garden this summer and I hope you enjoy the stew.

Click on the link below to download the recipes.