Rebecca fixed a feast for us tonight - a roast vegetable salad. Here's what came out of our mere 60 square feet of winter garden and onto our plates: 3 kinds of lettuce, spinach, swiss chard, broccoli, carrots, radishes, green beans, nasturtium and (roast) beets. To this we added roast sweet potatoes (not ours!). Then there was the delicious pesto we spread on the rosemary bread, made from backyard kale, beet greens and swiss chard, mixed with some parmesan cheese and toasted pecans. A meal that springs from one of the benefits of the Houston climate - year round gardening.
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