Today, I used up the last butternut squash from the fall. I made a rose harissa-roasted squash salad with greens, toasted pumpkin seeds and blue cheese (because I did not have feta on hand) in a white balsamic vinegar dressing. It turned out pretty spectacular.

As for home-grown vegetables from last year, I still have garlic hanging in the pantry and a few beets in the fridge. In the freezer, there is still basil pesto, lemongrass, Thai basil, and Thai peppers. I used some of the lemon grass last week to make this lemongrass chicken dinner. Very good. It is nice to still enjoy some produce from the garden while this year’s harvest is starting its journey in the seedling trays.