My garden is a spot of persistent peace. Even when I go out there in a hurry, I return feeling like there was no reason to rush.
Around mid-morning I usually cut a bowlful of greens for whatever I have planned for lunch. Thanks to the abundant rainfall and the shade of the front yard, the radish greens are growing super well and mustard and arugula greens will be on their way soon.
And when I get home from work in the evenings very often I gather a handful of herbs to make some sort of garden sauce. It might be pesto, it might be chimichurri or just chopped herbs to garnish the dinner plate.
Herbal "chimichurri" is something I make at least once a week, sometimes more. The traditional Argentine Chimi recipe goes something like this: parsley, oregano, chili flakes, garlic, salt, vinegar, and olive oil. My recipe changes with the season because I use whatever herbs I have in abundance at the moment.
Recently I made a video about the herbs that are a big part of my life this season of fall and included my autumnal chimichurri recipe. You can see the recipe & a bit of a tour of my front yard garden here:
One day I hope to have a freezer and will then make huge batches of pesto or chimichurri to freeze for the future. For now though, I just have a cutting board, knife, clean jars, and a garden full of herbs that I can gather from pretty much year round.
There is so much that can be improved upon on my homesteading/gardening game. But, today I am just happy for how far I have come and the herbs that grow well here.
