GARDEN UPDATE: JUNE

Lettuces
The upper portion of the raised bed
Rhubarb
Rhubarb
Herbs_Lilac
Lavender, lemon balm and lilacs
Scallions
Scallions
Rose
One of three types of roses
Herbs_Chives
Oregano, dill, parsley and chives
Daisy_Mesclun
Daisies and mesclun
Geranium
Broccoli
Broccoli - I still can't believe that I grew these from seed
Lettuces_2
A variety of lettuces and arugula
Yellow_Flower
Narcissus
Beets_Herbs
Beets, lavender, lemon balm and tomatoes
Arugula
Arugula
Pansies
Pansies

It's the end of June, and my garden is starting to show some growth. There are arugula and some lettuces that can be harvested already, as well as rhubarb, chives, green onions and scallions. The carrots and beets are just starting to come up, and a little while ago I planted peas, chamomile and more lettuce to get us through the season. In regards to the flooding last week, it is dry out there. There has been a city-wide outdoor water ban for the entire week, but it has finally been lifted. Both my home garden and the YMCA garden are thankful for the water.

YMCA Garden
YMCA Beets
Radishes
YMCA Beans
Beans, peas
YMCA Sunflowers
Sunflowers

A couple of weeks ago, I replanted the carrots, beets and 3 varieties of lettuce. The first planting was taking a very long time to come up (as in, nearly a month), and I figured that the issue was the use of old seeds. Everything has started to come up now, thankfully. The peas and beans are doing wonderfully, and I'm ready to plant more radishes. The sunflowers were started at home and transplanted outdoors. As with the broccoli, I'm astounded by how large they are now.

We've steadily been using chives and green onions from my backyard for a couple months now. Yesterday evening, I made a salad using the lettuces, mesclun and arugula from back there as well. At the YMCA, the staff has been enjoying the radishes (super spicy!), and we're about ready to use some lettuce too! The difference in taste between garden fresh and supermarket produce truly is astounding.

SPICY BLACK BEAN + AVOCADO QUESADILLA

It's a good thing that I don't attempt to post daily meal photos here, because things would get real repetitive real fast. Once I find a meal that I love, I have a tendency to eat it every day until I get sick of it. Avocado toast, omelettes, quinoa bowls, black bean burgers... At the moment, I am obsessed with this quesadilla.
Black Bean QuesadillaBlack Bean Quesadilla
SPICY BLACK BEAN + AVOCADO QUESADILLA | Makes one quesadilla

Ezekiel brown rice tortilla, thawed
clove of garlic
tsp EVOO
1/2 cup black beans, cooked
1/2 avocado
handful of chopped greens
cherry tomatoes
Daiya shredded cheddar
salt + pepper, to taste
sriracha (sub brown sugar for honey/maple syrup, or eliminate sugar)
greek yogurt/almond yogurt

In a bowl, mash black beans and avocado with sriracha, salt and pepper. Coarsely chop greens and tomato.

Place tortilla in a large pan. Cut garlic clove in half, and rub the tortilla. Spread the same side with olive oil to lightly coat. Flip to the other side and add black beans + avocado mixture, greens, tomatoes, and Daiya to one half. Cook over medium heat until browned on one side, flip, and continue to cook.

Top with greek yogurt. Serve.
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