Breakfast Fresh From The Garden

20190809_103153.jpg“Start where you are,

use what you have,

do what you can.”

– Arthur Ashe

 

I first heard this quote applied to horse training.  But it’s a beautiful statement that can be applied to all areas of life.  Especially when we want to start down a healing path.  It can feel overwhelming, but simply starting where you are, with what you can do is really the best way to begin.

This morning I woke up without a breakfast plan and looked sleepily out my kitchen window at my little garden, which is finally coming into it’s bounty.

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Sunny yellow heads of dill nodded in the delicate sunlight.  A thick row of greens hid turnips bulging from the earth beneath.

 

I thought about the little lonely potato I had sitting in my pantry, the quarter on an onion wrapped up in my refrigerator.  I thought about hash.

I started with that bit of onion.

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Two lovely fresh turnips.

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A simple potato.

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Fresh dill.

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Cayenne, salt and pepper. A lemon, for brightness.

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It all came together in a beautiful way.  Fresh, nourishing and mildly spicy.

Sometimes the best days start out in the garden, with no plan at all.

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Garden Breakfast Hash

1 T. olive oil

1 large or 2 small turnips, diced

1 medium potato, diced

1/4 of a yellow onion, diced

small handful of fresh dill

1 t. salt

1/8 t. pepper

1/8 t. cayenne

juice of 1/4 of a lemon

 

Heat a skillet over medium heat.  Add the olive oil and swirl to coat the pan.  Add the diced vegetables and saute until soft and golden brown, about 15 minutes.  Add the dill, salt, pepper and cayenne.  Season with lemon juice to taste.

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