A couple years ago, I cooked a meal for the guys in my men’s group that I called a Michael Pollan-type meal. By that, I meant that the ingredients were primarily home-grown, following one of the meals in his book The Omnivore’s Dilemma. From my previous posting about that meal, I count eight different foods I prepared that were from my garden. This week, I repeated that exercise, again cooking for the guys in my men’s group. This time the menu was not only quite different, but included many more dishes and ingredients from my garden. Following is the menu. 
All ingredients except beverages, vodka & sugar (in the liqueur), oils and vinegar were homegrown, for a total of 16 homegrown ingredients, not counting multiple varieties of the same ingredient. It was both a tasty and colorful meal!
(The first photo shows the meal, except for the fruit dessert. The second photo shows the dessert in the serving bowl, before adding the blackberry liqueur. Click on the photos to see a larger image.)
Menu
Salad–Tomatoes (two varieties), cucumbers (two varieties) and purslane, dressed with vinegar and oil.
Entreé–dry beans, cooked, then sauteed with garlic and leeks.
Vegetable side dish 1–string beans.
Vegetable side dish 2–summer squash (three varieties).
Vegetable side dish 3–mixed greens (brocollini and beet greens)
Vegetable side dish 4–beets (boiled, chilled, then dressed with olive oil and vinegar).
Dessert–mixed fruit (apples, blueberries, apriums (pulled from the freezer) and pepino dulce) topped with homemade blackberry liqueur.
Urban Agroecology 