Summer Days in the Garden | Harvesting & Garden-to-Table

This week in the garden, I’m harvesting the last of the lettuce, along with broccoli and cauliflower, before making a creamy vegan sauce from the cauliflower leaves that are so often overlooked. There are also a few ordinary summer moments I’d been wanting to share… a young blue jay exploring the yard, pollinators at work, wildflowers in bloom, and a walk through our growing meadow. ⬇️ Creamy Cauliflower Leaf Sauce 🌿 Don’t throw away your cauliflower leaves… they make a delicious, creamy, umami-rich sauce! Ingredients 6-8 cups chopped cauliflower leaves (washed, with any very tough stems removed) 1 tbsp olive oil (or a splash of water for oil-free) ½ red onion, diced 3 cloves garlic, minced 1 (300– 400g) silken tofu 4 tbsp nutritional yeast 1–2 tbsp lemon juice 1–2 tbsp plain unsweetened coconut kefir 1/2-1 tsp soy sauce (or tamari) 1–1½ tsp salt, to taste ½ tsp black pepper (we omitted it because my daughter doesn’t like pepper) 2–4 tbsp water or unsweetened plant milk, if needed for blending (we did not need) Instructions 1. Heat the olive oil in a pan over medium heat. Sauté the onion until soft, about 5–7 minutes. 2. Add the garlic and cook for 30 seconds. 3. Stir in the chopped cauliflower leaves and cook for 8–10 minutes, until wilted and tender. 4. Transfer the cooked vegetables to a blender along with the silken tofu, nutritional yeast, lemon juice, soy sauce, salt, and pepper. Blend until smooth and creamy, adding a little water or plant milk if needed to reach your desired consistency. 5. Stir in the coconut kefir after blending (or blend it in briefly) and taste. Adjust with more salt, nutritional yeast, lemon juice, or kefir until the flavors are balanced. Serve over pasta, spoon onto baked potatoes, spread on toast, or enjoy as a creamy dip with crusty bread. It’s a simple way to make the most of every part of the cauliflower! ⬇️ Homemade Cultured Vegan Butter 🧈🌿 A creamy, tangy vegan butter cultured with coconut kefir for a rich, buttery flavor. Ingredients 1 cup raw cashews, soaked for 4–6 hours (or in hot water for 30–60 minutes), then drained… (we soaked overnight) ¼ cup water 2 tbsp plain unsweetened coconut kefir ½ cup refined coconut oil, melted ¼ cup avocado oil 1 tsp salt (or to taste) Instructions 1. Blend the soaked cashews, water, and coconut kefir until completely smooth and creamy. 2. Transfer the mixture to a clean jar, cover loosely, and let it culture at room temperature for 12–24 hours, depending on how tangy you’d like it. 3. Once cultured, blend in the melted coconut oil, avocado oil, and salt until fully incorporated. 4. Pour into a container or butter mold and refrigerate for several hours, or until firm. 5. Store in the refrigerator for up to 2 weeks, or freeze for longer storage. Notes For a tangier butter, culture closer to 24 hours. Refined coconut oil gives the butter a neutral flavor, while unrefined coconut oil will add a noticeable coconut taste. The butter softens nicely at room temperature and is perfect for spreading on fresh bread, melting over vegetables, or using in baking. ⬇️ Garlic Lemon Salad Dressing 🥗🌿 A rich, tangy dressing that’s perfect for garden salads, roasted vegetables, grain bowls, or as a marinade. Ingredients 1 cup olive oil or avocado oil (or a mix of both) 1 tbsp grainy mustard 6–10 cloves garlic (adjust to taste) Juice of 1 fresh lemon Salt and freshly ground black pepper, to taste Instructions 1. Add the olive oil (or avocado oil), grainy mustard, garlic, lemon juice, salt, and pepper to a blender. 2. Blend until smooth and creamy. 3. Taste and adjust with more lemon juice, salt, pepper, or garlic if desired. 4. Pour into a clean jar or bottle and refrigerate until ready to use. Serving Suggestions Drizzle over your favorite garden salad, roasted vegetables, grain bowls, or use as a simple marinade for vegetables before roasting. Storage Store in an airtight container in the refrigerator for up to 2–3 weeks. If the oil solidifies when chilled, simply let the dressing sit at room temperature for 10–15 minutes and give it a good shake before serving. Thanks for spending a little time around the garden & kitchen with me🌿 #gardening #slowliving #gardentotable #summergarden #vegan #nature #wildlife #pollinators