Friday, May 21, 2010

Independence Days #51

Another full week! Even though none of the three aspects of my self-employment require my full-time work or attention, I'm finding I have a lot less "free" time these days.

Not that that's a bad thing: at last I'm doing what I really want to do, so my work hours are actually more enjoyable. But the little things at home tend to suffer.

Still, this week I was able to give more attention to the gardens and to get going on my own food-growing and preservation, and that has waked me up as to what else I need to be doing (a LOT).

1. Plant something: Thompson broccoli, Roodnerf Brussels sprouts, Frigga savoy cabbage, garlic chives, Alaska shasta daisies, echinacea, chamomile, hyssop, cumin, orange thyme, elecampane, and Utah celery at the fabulous Jen's; Golden Gopher cantaloupe, Strela Green lettuce, Cherry Belle radishes, Golden chard, Costata Romanesco zucchini, Alaska nasturtium, Sugar Ann snap pea, Maxibel bush bean, Tyee spinach, Harris Model parsnip, Sugarsnax carrot, Peacevine cherry tomato seedling, Rutgers tomato seedlings at the Southern Belle's garden; radishes, beets, lettuce, pac choi, bunching onions, regular onions at the OEFFA Male's farm.

2. Harvest something: Golden chard, pac choi, stinging nettle, cilantro, dill, oregano, radishes, green onions at the Southern Belle's; pac choi seconds at the OEFFA Male's farm.

3. Preserve something: Dried oregano, stinging nettle, pac choi; froze two small bags of pac choi.

4. Reduce waste (Waste not): Used leftover pita breads from last week's market in this week's demo; ditto with the last of the chèvre and some lingering greens; replanted the smallest of the green onions I pulled; mulched carrots with coffee grounds, greens with crushed eggshells; brought home a bin of pac choi "seconds" from the OEFFA Male's farm to cook and preserve; turned one package of pita left from last week's market into pita chips for this week.

5. Preparation and storage (Want not): Milled more wheat and spelt for flour; stocked up on butter, cheese, eggs, milk, oil, flour, yeast for this week's baking; stocked up on coconut milk (to go with the pac choi); started list of other baking items needed; getting closer to making a big bulk order on baking ingredients.

6. Build local food systems: Attended and helped out here and there at the Local Roots Grand Opening; presented a demonstration on making delicious pita pizzas; dined with another producer member afterward to savor the day; worked with My Adorable Nephews in the garden and taught them a little more about garden bugs and plants; worked at the OEFFA Male's farm three days; baked for market; potted a Rutgers tomato seedling for My Dear Papa; teamed up with another Local Roots producer for a cooking demo at Lehman's (I made pesto scones, she made rhubarb crunch).

7. Eat the food: Plenty of samples at the Grand Opening; oatmeal with apples; fresh radishes; spicy peanut noodles with pac choi and asparagus; dried cinnamon apple slices for snacks; hash browns with homegrown chard; scrambled eggs with same; rhubarb crunch.

No wonder I just want to collapse this weekend!

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