All of the broccoli, radishes, and cauliflower coming out of the garden this month inspired me to create a personal size veggie plate with ranch dressing.
First, put a cup of mayonnaise in a mixing bowl. Add onion powder, celery leaves, marjoram, dill, cayenne, salt and pepper. Parsley would be good, too. Add some lemon juice or white wine vinegar. Stir in the buttermilk and mix well. Add more buttermilk if needed to thin it to a pourable consistency. Store in the refrigerator, in an airtight container, for about a week.
It works equally well as a dip for veggies or drizzled over garden fresh lettuce.
The fall garden was started in late August, with new plants added in early September and October. Most recent tally includes 18 broccoli, 12 green cabbage, 6 red cabbage, 18 cauliflower, 4 kale, 12 spinach and 2 parsley plants.
It’s the end of January, and the garden is in full swing. We’re harvesting broccoli, kale, lettuce, swiss chard, fennel, cilantro, parsley, dill and cabbages, and the final cauliflower was picked today.
Last weekend, the red potatoes were planted where the cauliflower plants used to be.
I tied string around the celery plants to help them grow more upright…they were almost laying on the ground. I have pulled off individual stalks a few times when I needed to cook with celery, but I’m going to wait a bit before harvesting the entire plants.