I haven’t been making smoothies much, but I do put fresh parsley and a bit of basil into my soups and stews. Parsley grows right here, gives a bright flavor, and is a good way to keep the garden busy. It’s simple, practical, and I can see it helping the soil too.

Sure thing. Here’s a quick pot soup I usually make. Take a big pot, add a splash of olive oil, throw in a chopped onion and a couple of minced garlic cloves, let them soften a bit. Then add sliced carrots, a diced potato, a can of diced tomatoes and a good handful of chopped spinach. Pour in enough water or vegetable stock to cover, bring to a boil, then let it simmer until the veggies are tender, about fifteen minutes. Stir in fresh parsley, a spoonful of chopped basil, salt and pepper to taste, and a squeeze of lemon if you have it. Turn the heat off and let the flavours mingle for a minute before serving. Simple, earthy, and full of that garden feel.

I’m happiest when the garden is in late summer, when everything is still bright and the soil is rich. That’s when the plants are at their best and I can harvest a good lot of herbs for my pots and for the kitchen. Baby spinach in a smoothie is a great idea—just toss a handful in and you’ll taste that fresh green bite right away. Enjoy!

Sounds good, hope your smoothie turns out bright and tasty. Keep your garden happy, and it’ll keep you happy. Take care!