Friday, June 18, 2010

Independence Days #55

Summer is almost here officially, and the weather reflects that change in seasons. It's hot as blazes and brilliantly sunny out today, so I think I will wait a while to work in the garden!

And as the weather turns up the heat, so do I, with my food preservation activity. I've been busy this week and plan to continue the efforts this weekend.

1. Plant something: Kohlrabi, lettuce, leeks, beets, radishes, turnips at the OEFFA Male's farm.

2. Harvest something: Kohlrabi, snow pea, pac choi, and turnip seconds, plus kohlrabi, turnips, radishes, kale, lettuce, pac choi, bunching onions for market at the OEFFA Male's farm; lettuce, pac choi, broccoli raab, Hakurei turnips at the fabulous Jen's.

3. Preserve something: Made 7 half-pints of strawberry jam; dried dill, lemon verbena, elder flowers, roses, rose geranium petals, yarrow; started yarrow tincture; froze 6 small bags of snow peas, 2 small containers of garlic scape pesto.

4. Reduce waste (Waste not): Rescued more seconds from the farm and preserved what I could, including the first of the garlic scape pesto.

5. Preparation and storage (Want not): Milled wheat, spelt for flour; restocked milk, yogurt, pecans for baking; used odd glass jars for dried herbs (saving the mason jars for canning); ordered more oats for baking.

6. Build local food systems: Worked in the garden with the fabulous Jen and dropped off trellises for her to use with peas and then beans; shared leftover baked goods from the market with My Wonderful Parents and the fabulous Jen; made a dessert "kit" for a client; worked three days at the OEFFA Male's farm; took in shelling peas for The Cheerful Lady as she had them in town too early for the market; baked for market; swapped bread for herbs with one friend and a pumpkin for more herbs with another; printed recipe cards to include with this week's market offerings; started working on the July newsletter for Local Roots.

7. Eat the food: Salads; fresh kohlrabi for snacking; strawberry shortcake; last of the whole wheat croissants; spicy Thai peanut noodles with pac choi, garlic scapes, snow peas, radishes; French toast; radish sandwiches; broccoli-walnut pasta; ice cream with canned sweet cherries.

How about you?

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