Experimental cooking can be a source of deep joy--or agony--depending on how it turns out. The perfect meal shared with a good companion puts me in a deliciously good mood. But unhealthy, un-tasty, untimely meals put me in a frump. This is my quest for good foods and good moods.
Joe built me a raised bed in the backyard of our new home last spring. This post is about 6 months late... but here's a summary of what we grew and ate from our own backyard through one of the driest growing seasons Hopkinsville ever had... My herbs: dill, Thai basil, globe basil and red basil, cilantro.
Eggplant-- I grew purple, white, and green varieties.
Cucumbers transplanted from the McQueens' garden.
"Pineapple Tomatoes" -- an heirloom variety that I got from an Amish seller at the Hopkinsville Farmers Market. Delicious flavor, but small with tough skin.
My personal triumph, even if they look weird: Sweet Potatoes! I dug these up in late October, not sure what I might find. We ate some of them roasted and added the rest to a big pot of chili. Pretty good, but a lot of work. Early in the season I ate some of the leaves in soup. In Taiwan, sweet potato leaves are a common "qing tsai".