The Garden of Eatin’ … Episode 5, “You Reap What You Sow” (…… from the garden)


Below: me,  on the grill, cooking up a Garden of Eatin' "LoveBurger" (recipe further down)

Summertime, summertime!!!!

I think that photo above was the whole goal in a nutshell…that being, picking fresh veggies from the garden, and using them as part of some creations on the grill (along with my everyday salads)


Below: Red Deer Tounge Lettuce (and one Specked Trout Lettuce, I distinctly remember accidentally dropping
that one Specked Trout seed in that pot, gives me ideas for future multi-colored pots!!)

Anyhooz, WOW!! I'm actually doing it!!! Although I could have planned a little better, no way could I have planned for the hottest June in Seattle history. So, many of my mostly cool weather plants started to bolt on me.

For some reason, I really didn't mind, because I'm getting good harvest, learning more than a bit, getting ready for the prime-time, cool weather, dreary Seattle fall and winter. And besides, bolting plants make crazy colorful decorative bushes. My bolting cilantro became stalks about 6 feet tall!!!

Below are some garden recipes using various garden plants,  for my online cookbook……….



[photo source]

the garden of eatin'  "loveBurger"

pastured turkey or grass fed beef, (though I'm kinda into this pastured bison lately)
organic coarse ground black pepper

a little diced organic apple mixed into the meat (the secret weapon!!!)
quick Honey-Dijon mix of
Manuka Honey and Dijon Mustard (sweeten to taste)
garden herbs finely chopped, in olive oil to brush on burgers while grilling
grass fed cheese (when I'm in the mood)
quick garden lettuce slaw from lettuce and a little
homemade mayo

(I'm "technically" grain free, still working on the ultimate GF bread, I've been eating burgers on grilled portobello mushrooms lately)[photo source]

Below: in case you where wondering where I got that word "LoveBurger",
from one of my all time favorite stupid movies, "Can't Hardly Wait"



roasted carrots with fennel and goat cheese
(though I'm kinda feelin' this Feta Cheese lately)
(click photo below for recipe)


Scallions and Basil

organic pineapple, apple and zucchini slaw with mustard dressing
(with garden basil, garden carrots, and garden scallions)
….I use he
althy Coconut Palm Sugar and  homemade healthy mayo
(click photo below for recipe)


Speckled Trout Romaine

avocado and romaine salad
(click photo below for recipe)


Garden Herbs

I don't like to "over think" how I'm using the herbs. Mainly because I use them mostly for impromptu quick barbecue when I grab some pre-made Kabobs, burgers, or wings from Whole Foods.

I'm not a big believer in that there are some universal esoteric divine laws as to what herbs to use when, I just like to try different combos and see how they work, any combo works well on the grill for me……………..

I don't want a grand production, especially on a work-day, so I just……..

1) snip some garden herbs, rinse
2) dice them up
3) add them to olive oil with some coarse ground black pepper
4) brush the concoction over whatever I have on the grill……..

above: lemons keep kebabs and fish from sticking to the grill, forgot where I learned that, but quite ingenious



pineapple, cucumber, cilantro, and lime salad
(click photo below for recipe)



pomegranate rosemary spritzers
(I use healthy
Coconut Palm Sugar in this recipe)
(click photo below for recipe)


below, hmmmmm one of those dwarf lemon trees with a cool "macho" planter would be perfect
smack dab in the middle of my terrace ………………  yep 🙂

Below, Me acting stupid near the grill, with the coolest, funnest (if that's a word), most easy going thing in the world, that being a little Sunday afternoon at home lunch date on the Grill, after picking veggies and herbs from the Garden of Eatin', and cooking together……P.S. Brothers, it's OK to steal my "Smooth Operator" Date Idea, its all good  🙂

(Those are sliced eggplant on the top of the grill, amazingly good !!!!……..)

"I can't reveal her name, but Eggplant is her game"
-Michael Franks ( from the song "Eggplant")

"Growing your own food is like printing your own money" :)


……you might also like


Ron Finley: The "Gangster Gardner"
He plants food and gardens in Vacant lots in South Central L.A.


The "You Tube" Farmer
Professional athlete walks away from $37 million contract
to start a farm. He says he taught himself to farm on You Tube


click here or photo for all my articles in
"Sustainable Eating, Living, and Gardening"

2 Responses


Hi Doug,

Your garden is stylin', my man. It's amazing what thriving growth can be created in a few well designed pots with a few well designed seeds. Isn't Nature's bounty a joy, both to behold and to eat? I wish I could over for dinner. LoveBurgers cooked with love is hard to beat. What a setup. Simplicity and abundance at its finest. Rock on!


PS – I discovered mixing grass-fed bison and grass-fed beef around 50/50 and then adding in a few shakes of Worcestershire sauce (in place of the Himalayan salt) and a tsp. of mesquite powder makes burgers to remember. Bison tends to be on the dry side so the fat from the beef helps offset that, plus the flavor profile in unique. Trust me!


Hi Bobbi,

You’re right about that Bison, tends to dry out a little. I have been putting some diced apples in mine to sweeten it up.

But yeah, it’s been a fun project though I can’t wait til fall so my cool weather spinach and greens can thrive all winter……………

Doug W

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