• green beans
  • carrots
  • onions
  • celery
  • bell peppers
  • squash
  • chard stems
  • spinach
  • snap peas
  • chicken

An easy way to get your veggies eaten and not waste anything is a simple stir fry. After my week of harvest, I had lots of little bits leftover of everything. A small bag of green beans (after bartering and pickling and freezing most of it!), the stems of some chard (after making a smoothie with the leaves), the very last snap peas (then I pulled the vines out of the ground and put them into the compost), half of a zucchini, and the last of a bag of spinach (from a neighbor who went out of town).

To that I added carrot, onion, celery, yellow bell pepper, and  chicken. Stir fried it in a wok with oil, adding the things that needed the most time to cook first, then slowly adding each other items one at a time (chicken & onion first, then carrots, green beans, peas, celery, chard stems, peppers, zucchini, spinach), then added soy sauce at the end. Pretty simple. Great flavor, kept it al dente (not over cooked), and ate it for lunch!