Friday, June 04, 2010

Independence Days #53

Another full week! As summer comes on, I find I'm having to adjust my schedule a little more every week -- when to get the best baking in, how to avoid too much heat at the farm, when to get around to working in the gardens.

Somehow, I'm managing to hold it all together and still have some fun!

1. Plant something: Floriana Red dent corn, Ziar Breadseed poppy, Black Kabouli garbanzo, sorghum, Contender bush beans, summer savory, fenugreek, calendula, Double Click cosmos, Meadow Pastels Iceland poppy at the fabulous Jen's; basil, eggplant, tomato, onion, summer squash, lettuce, leek seedlings at the OEFFA Male's farm.

2. Harvest something: French Breakfast radishes, wee little Hakurei turnips, broccoli raab at the fabulous Jen's; spearmint, lavender, roses, one little strawberry from the Renaissance Man's garden; kohlrabi and radish seconds from the OEFFA Male's farm; fresh dill from the Southern Belle's garden.

3. Preserve something: Dried spearmint, lavender, rose petals; froze extra bread.

4. Reduce waste (Waste not): Turned leftover garlic-herb baguettes into herbed bread crumbs to sell at market; shared other leftover breads with others (including a swap for cheesecake!).

5. Preparation and storage (Want not): Milled wheat, spelt for flour; stocked up on cheese for this week's baking; picked up first major bulk order for flour and such; ordered more wheat and spelt berries; rearranged kitchen storage.

6. Build local food systems: Shared an excellent Alsatian dinner with Le Boulanger and his family after picking up bulk order; tucked leftover bread in the Renaissance Man's refrigerator as "rent" for housing my grain mill; finished the June newsletter for Local Roots; worked at the OEFFA Male's farm three days; baked for market (including two new items to test); stored extra yeast in My Wonderful Parents' freezer; picked up replacement blueberry bushes for the Southern Belle's garden.

7. Eat the food: Pasta with sauteed greens (broccoli raab, golden chard, kohlrabi greens); a divine salad fresh from the garden with a delicious herb dressing; pavlova with strawberries and blackberries; pizza with spinach; pasta with asparagus, walnuts, and feta; lots of French toast with leftover cinnamon pecan bread; kohlrabi and radishes for snacks; grilled cheese and chard.

I'm sure that more food preservation will come into the weekly schedule soon, so I'll need to find time for that. (It's about time to make strawberry jam!) And the outdoor farmers' market returns tomorrow -- time to clamp down on my wallet so I don't spend as extravagantly there as I did last year!

What a tasty time of year!

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