True, we may not have tomatoes ripening on the vine, but we can still harvest fresh herbs. My three parsley plants are still going strong. And I have sage, rosemary, and oregano to chop up and throw into various dishes like roasted squash and marinara sauce.
I made lamb kefta last week and the recipe calls for a lot of parsley and cilantro. While I had cilantro in the fridge, I briefly panicked because I forgot parsley on my shopping list. Then I realized the three plants still going in the back yard. Freshly chopped, straight-from-the-garden sure beats expensive store-bought herbs. And if you're opting for organic, it's even more pricey.
What a beautiful green bouquet!
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