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Still cooking with something picked in the garden

By Penny Stine

The other night, I decided to sauté some savory stuff to add to the plain brown rice I was making for dinner. I took a picture of it all in the pan because it was the last celery root from my garden. The leek and garlic also came from my garden, but the mushrooms did not. I still have plenty of garlic from my 2013 garden and about three more leeks.

Since I could probably count on one hand the number of times I ever purchased leeks at the grocery store, I can't say that homegrown leeks are so much better than the ones available in stores, but they were kinda fun to grow. Mostly because you pick them after everything else is done. So I'll grow them again.
I think I want to grow celery root again, too. It was one of those odd, fun things to have out there in the garden. Plus, you can cut the leaves and stalks throughout the summer to use as celery and then dig the root in the fall. Like a two in one deal.

Here's what the rice looked like with the tilapia my husband cooked and the peas.

Our plates really are round, I don't know why this one looks oblong. 


No, the peas didn't come from the pea plants in my living room, but as you can see, the pea shoots are big enough to cut and put in a salad again.  

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