I wish I could say gardening gets easier with time. It’s year three, and I’m still waiting.
Don’t get me wrong, I’ve learned a lot so far. I’ve been exposed to more varieties of vegetables than I knew existed, and I think I finally know how to avoid over-watering a tomato plant. But the truth is I still spend countless hours wondering what the heck I’m doing.
If you garden, even if it’s a few herbs in your window sill, you probably have friends who are amazed at your ability to produce food. People seem to think there is truth to that whole green thumb thing. The misconception lies in the fact that they think there is talent involved. In reality, it’s much more about hard work. And gardening is hard work. You can have all the talent in the world, and you can still fail miserably at gardening if you aren’t educating yourself on best practices and out working in it.
The positive side is that I know few things that require such hard work that also result in such amazing rewards to the extent that gardening does. Each difficult task involved is balanced out by an equally rewarding one.
You till, hoe and dig, but then you get to be like a kid in the candy store when going pick out plants. (I’ve never done well growing from seed, so I leave it to someone else.)
You plant, you water, you wait, and then that tiny little tomato appears!
You weed, and wait, and wait, and then one morning something bright red catches your eye. The first tomato is ripe!
Year after year, that never gets old. Then all of a sudden you have an abundance of wonderful produce to work with, and the cooking can begin.
We don’t grow corn every year, but when we do, I love making this salad. It’s best if you add at least one variety of hot pepper to give it some kick. If the variety of peppers listed here can’t be found in your area, honestly, any type will work. Just pick a few of your favorites.
Roasted Corn and Pepper Wheat Berry Salad
(printable recipe) - serves 4-6.
2 ears fresh corn cut off cob 2 Poblano peppers, deseeded and chopped.
2 Anaheim peppers, deseeded and chopped.
1 yellow bell pepper, deseeded and chopped.
2 Pinata peppers, deseeded and chopped (these are similar to jalapenos).
2 sweet banana peppers, deseeded and chopped.
½ medium sweet onion, chopped.
1 tsp each fresh herbs, finely chopped – basil, thyme, rosemary.
1 tbsp olive oil.
Salt and Pepper to taste.
1 cup cooked wheat berries.
Preheat the oven to 400 degrees F.
Place all veggies on a large baking sheet. Sprinkle with the herbs and olive oil. Using a spoon, or your hands, turn the veggies to coat them with the oil.
Roast for 20 minutes, stirring once halfway through. Veggies should begin to brown slightly and soften.
Remove from the oven and season with salt and pepper to taste. Transfer to a large bowl. Stir in the wheat berries. Serve warm or cold.
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