Monday, May 30, 2011

Independence Days 2011-2: Memorial Day Edition

Since the weather has held for the long holiday weekend -- it's been downright toasty under the hot sun! -- I've been able to get quite a bit done in the gardens. So it seemed like a good time to post an Independence Days update:

1. Plant something: Calypso beans, Noir des Carmes cantaloupe, Costata Romanesca zucchini, Italian parsley, Romanesco broccoli, Clear Dawn onions, Scarlet Queen turnips, Red Choi pac choi, Antares Oakleaf lettuce, golden chard, broccoli raab, basil, Alma Paprika peppers at the Southern Belle's garden; more basil and Peacevine cherry tomatoes, chamomile, anise hyssop at the Renaissance Man's garden

2. Harvest something: lemon balm, peppermint, rose petals from the Renaissance Man's garden; dill, cilantro, pac choi, chives, golden chard, radishes from the Southern Belle's garden; chamomile blossoms as well as chamomile and anise hyssop plants (to transplant) from the fabulous Jen's garden

3. Preserve something: dried lemon balm, spearmint, bronze fennel, peppermint, chocolate mint

4. Reduce waste (Waste not): baked a little less for market this past week, knowing that the holiday weekend would slow, not boost, sales

5. Preparation and storage (Want not): cleaned up more glass jars as I clean out some of last year's herbs; filled glass milk jugs for water storage

6. Build local food systems: continued work on Local Roots newsletter; attended meeting for bakers at the market; attended kitchen demo at Today's Kitchen Store and discussed plans for my class in July; swapped leftover bread for herbs, greens, cookies with three producer friends
; saved leftover tea rings for the Absent-Minded Professor to take to his staff meeting this week; gardened with My Adorable Nephews

7. Eat the food: eggs with chard and Swiss cheese; French toast; leftover veg rolls; new favorite: steamed asparagus with Asian peanut sauce, fresh cilantro, and either a wheat tortilla or pita; herbal iced tisanes; mixed greens salad with dried blueberries, blue cheese, hazelnuts, and a blueberry vinaigrette

And the weekend's not over yet!

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