OUT OF THE
and Veggie - Based
By Peter Viele
It’s probably safe to assume that as more
people started gardens this spring than in
the past 30 years as a result of the COVID-
19 pandemic and fears of limited food supply
chains. Or perhaps because people just
needed something to keep them busy when
we were all ordered to stay at home.
Whatever the reason, more people garden-ing
is one of the few positives to emerge
in this unprecedented time. Gardening
provides both food and therapy sources.
Passionate growers reap the health benefits of
homegrown food with the added advantages
of sunlight exposure for a nice vitamin D
boost, exercise and a sense of contentment.
Midsummer typically provides an
overflowing bounty for both novice and
expert backyard gardeners in our zone. Fresh
veggies like tomatoes (technically a fruit, but
we know better), peppers, zucchini, okra,
cucumbers and more, along with herbs like
basil, mint, parsley, cilantro and rosemary,
are in surplus. They all pack a delectable
punch of flavor that simply cannot be dupli-cated
in store-bought versions.
Enjoy these vegetarian, vegan-adaptable,
mostly raw and all-natural, straight-out-of-the-
garden veggie recipes. Your waistline and
your organs will thank you!