I have to confess. These days I haven’t been cooking-up meals the way I usually do. And it’s all because of the veggies I’ve been growing in my backyard garden that I installed right before quarantine started. These past few weeks have been the perfect time for the veggies to be harvested, and I love eating these delicious mini-miracles with my family.

Being able to have a year-round veggie garden is just another reason of many that I love living in Los Angeles. Below are some of my favorite oils, marinades, and a few extra little “secrets” that I use when I cook and prepare my veggies and salads.

With fresh cucumbers from the garden, I was able to make a delicious cucumber salad with Meredith Dairy Marinated Sheep and Goat Cheese, squeezed fresh Lemon, and added Maldon Sea Salt flakes.

I had an abundance of Zucchini left over that I needed to use, so I also prepared home-baked Zucchini Chips. I coated the Zucchini with Badia A Coltibuono Extra Virgin Olive Oil and Kosher Salt and baked it in the oven at 400 degrees for about 30 minutes. Now I am waiting for my tomatoes to ripen for more delectable dishes!

To create your home-grown garden, contact Lily Polstein at @sustainablelandscapes.la.

Let’s embrace summer and all the “fruitful” things that come along with this joyous time.

With warmth and love,


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