Cathy: Breakfast

The other morning, I brought the corn husk materials from last night’s dinner out to my compost pile. I perused the pickings around the peas. I popped one pod in my mouth. I’ll let the others linger and grow another day or so. I strolled by my little swiss chard piece of a plot in front of the okra, and was struck with an idea for breakfast. I picked a few leaves thinking of combining them with eggs, and considered what else to add as I reentered the house.

Last week’s storms broke Grandma’s hanging tomato plant. The remaining tomatoes are ripening on our kitchen counter.

I chopped some garlic as I started to scramble the eggs. I gave the swiss chard a few licks with the knife and tossed those in. I took a small tomato from the opposite counter and did the same — a little salt and pepper later, and voila!

Garden-fresh swiss chard and tomato scramble, from garden to plate.

This is why I love to garden. Everything you grow yourself inspires and tastes better, from plant to table in 10 minutes.

Crossposted from musings in mayhem.