We are up to our ears in fresh vegetables, folks.
We’ve recently started combining efforts from the garden and the kitchen to more effectively use all this fresh produce. In a weekly meeting, we hear ideas from both sides to plan out a week’s menu and fill it with garden goodness. So far so good!
What’s been on the menu lately? Baked acorn squash and fresh herbs, roasted fingerling potatoes, chili made with homegrown tomatoes, homemade pizza with fresh veggies, warm kale with ham… Oh yes. This is what it’s all about!
Whatever we’re not eating goes straight into storage. Mostly, that means we’re freezing lots and lots of tomatoes for use throughout the year. We’ve even been making sauerkraut!
This year has been a big one- a lot of surprising weather, some pests and diseases to combat in the garden, not to mention all of the work and dedication that it’s taken to expand the garden to the size it is now… it’s over 5 times the size that it was last year! Despite all of that, we’ve come out ahead. I can only see it getting better from here.
::Things that have not done so well in the garden this year: Cucumbers, cauliflower, radishes, onions, corn. Each year there are losses, but we can always learn something and strive to do better next year!
::Things that have rocked-out in the garden this year: Peas, lettuce, tomatoes, beets, potatoes, fresh herbs, green beans, squash, greens, broccoli, cabbage, peppers, eggplant, and gourds.
I’d say we have a lot to be grateful for.