From the garden to the plate, today’s harvest of whole foods

Tuesday, September 22nd, 2020

-Nathalie Ramirez

If you leave jalapeno’s on the plant long enough, they turn red. The green jalapeño is spicier so this isn’t done, but I enjoy the flavor of the red jalapeño, and I can eat it raw too like on a sandwich, I’m kind of a wuss when it comes to eating raw green jalapeños. The red jalapeño has almost a sweet flavor, maybe a little smoky even. Definitely smoky when cooked.

Notice the veins in the jalapeños, that means they’re extra spicy!

I’m so grateful for our cherry tomatoes this year, I had to take this picture before my son ate them all! They’re so good, very sweet, very juicy.

When eating fruits and vegetables directly from the plant, you get B12 which is a big supplement among vegans(only one if you eat the rainbow), and you get tons of nutrition. As soon as the fruit or veggie is plucked, it starts to die, so by the time it makes it to your plate it’s lost a lot of its nutrition. It seems frozen food at the grocery store has more nutrition than does fresh produce for this reason, the nutrition is sealed with freezing.

There are Anaheim peppers, bell peppers, and there’s an apple in there too but I took that from a neighbor’s tree when our family went out for a walk.

The more fruit is plucked from a plant, the more it produces. On the contrary if you don’t pick the fruit often, it won’t produce as much. So as soon as it’s ready, I pluck!

The tomatoes and tomatillos are also delicious. Tomatillos are little green tomatoes, they are sweet and tart raw, and cooked they have somewhat of an earthy flavor. They are used to make green salsa. They can be deepfried or sauteed as well, I haven’t regretted anything I’ve put them in.

An interesting fact about the tomatillo plant is that you have to have at least 2 plants in order for them to pollinate each other, otherwise the plant won’t provide very much fruit.

Kale is hard to eat raw, it’s an acquired taste. It’s very earthy. I prefer it sauteed with other veggies, or baked in the oven with a light seasoning, it comes out crispy and tasty. In smoothies is our favorite with other fruits, bananas cut down that earthy taste, berries give it good flavor.

The green and yellow squash, and the onions and lime are from the store, not my garden

I could take these sauteed veggies and add meat alternative “ground meat”, they’re called crumbles, and take a Mexican food plate route with some refried beans and Spanish rice. I could add tofu and Asian sauce and put it on top of white rice. Or I could add a cashew based Alfredo cheese sauce and linguini for fabulously delicious Italian. The possibilities are endless…

Eating directly from the garden provides great nutrition, it relieves anxiety to be outside with your hands in the dirt, you can get creative with companion planting, and adding flowers for the pollinators gives you the feeling you’re making a difference. I get that anyway, thinking about the lack of food for these pollinators around my area, and thinking about the butterfly effect and the difference it would have made if the pollinators out in my garden hadn’t had the opportunity to stop here.

#calixtosgarden #plantingseeds #sustainableliving #foodfromthegarden #boostnutritiontoboosttheimmunesystem

Published by Nathalie Ramirez

My love for humanity, and for the planet, has set me on a path of healing through love, compassion, and understanding. I'm originally from a big city in the big state of Texas, making my personality quite large. I then landed in a small town that's out-of-puzzles gorgeous where people still wave at each other when coming across each other in the street. This transition has helped my development and tried relationships with distance and sacrifice. I have 2 beautiful boys, Silas and Declan, and their loving father, Curtis, who make my world go round. My political views all stem from wanting to protect this beauty in all its forms.

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