Beautiful Vegetables Garden at Roof

It is wonderful creation of God. The attached pictures are not of flowers but they look like that. These are Cabbage, Cauliflower and Turnip. They are enlightening my sister’s roof. In one tree, only one vegetable has grown. God has created them and make their lives such a way that it seems they have born for our foods only. They also be pleased at this. This is called true sacrifice.
Thank you for reading. Let us make a beautiful world together. God bless.

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5 thoughts on “Beautiful Vegetables Garden at Roof

  1. I love these vegetable flowers. Because of their humility, one can forgive oneself for harvesting and eating them. I think they are happily aware of their place in the ecosystem and in sustaining life. Your photos capture that beautiful vision. I particularly like the budding cauliflower. I have a recipe for fennel, leek and cauliflower soup that is amazing that my sister gave me. Let me know if you want me to send it by commenting here. Thank you for reading my poem on Nativity Scenes and for following my blog.

  2. Hope this recipe downloads well. The prepping of the vegetables takes maybe 15 minutes and the blending is best done by a hand blender. It is an amazing soup. I hope you can get leeks. If not available, maybe try a large white onion and one or two green onions (sometimes called scallions). Hope you try it. Best regards.
    4-5 tablespoons butter
    2 large bulbs fennel, sliced
    2 leeks ,sliced
    2 teaspoons fennel seeds
    splash of cider vinegar or white wine
    1 1/2 Litres chicken stock
    2 cloves garlic, chopped
    2 cups cauliflower chopped
    Note that when preparing the fennel bulbs and the leeks, remove and discard the green parts and the bulb bases (these can be cut close so as not to lose the white parts which are where the creamy taste comes from when cooked and blended with the cauliflower, minus its green parts also).
    Also, gently slice the outer leek white roots so as to remove the first outer β€œskin”, then slice lengthwise the stems into 2 inch segments. Slice these segments down the middle with a good knife on a cutting board and watch you do not cut yourself. Separate the skins as much as possible and wash thoroughly with cold water, rinsing out any soil or grit that may be embedded in there. I usually rince the leeks twice.
    Including the cauliflower prep, you throw out quite a bit of unusable vegetable, but you will then have the creamy soup that you are aiming for. Gritty soup is not pleasant!
    Method: Melt butter in a large saucepan. Saute the fennel and leeks until soft, then add the fennel seeds. Add the vinegar, stir a little then add the stock.
    Bring to the boil then add the garlic and the cauliflower. Cover and simmer for 30 minutes.
    remove from the heat and blend using a stick blender. Reheat gently and serve.

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