Independence Days #61
July is coming to a close -- summer is about half over!
I know we can expect more heat in August to go along with more work in the fields and gardens, but in return, we'll be seeing even more delicious colorful produce! And I have got to clean more food out of my freezer in order to put up more of this year's harvest.
But I'm working on it...
1. Plant something: Started seeds for Rainbow Lacinato kale, Laurentian rutabaga, Scarlet Queen turnips, Thompson broccoli, Frigga savoy cabbage, Tender and True parsnips at home; started seeds for lettuce, kale, beets, kohlrabi at the OEFFA Male's farm.
2. Harvest something: Cucumbers, broccoli, beans, tomatoes, oats, basil, summer savory, chamomile blossoms, carrots at the fabulous Jen's; peppermint, basil, golden chard at the Renaissance Man's; blackberries at the OEFFA Male's farm.
3. Preserve something: Dried chamomile blossoms, savory, peppermint; froze basil pesto, green beans, broccoli; strained and bottled yarrow tincture.
4. Reduce waste (Waste not): Took more "seconds" off the OEFFA Male's hands; shared excess cucumbers with friends; tried to stay on top of fresh produce for once!
5. Preparation and storage (Want not): Gathered all the vegetables for this week's veg-cheese rolls; restocked butter, cheese, oats, whole wheat flour.
6. Build local food systems: Swapped leftover market bread for herbs, design work; baked dessert for a client; shared onion flatbread and fruit salad at potluck; gave beets I haven't used to the Bread Pimp for one of her culinary projects; worked out a bread commission for an upcoming fundraiser; worked at the OEFFA Male's farm three days; baked for market; baked bread for the Flour Guy (who took the value off my bill for oats and wheat flour!); talked with writer for Edible Columbus about Local Roots.
7. Eat the food: Gazpacho with croutons; Greek salad; French toast; fresh cucumber slices and carrots; broccoli-walnut pasta.
What flavors of summer are you enjoying most?