Thursday, July 07, 2011

Independence Days 2011-5: The Heat Is On

Oh, good grief, it's July already?

And since it's July, the weather must be into its summer cycle of heat, humidity, occasional storms, and occasional cool spells. Yep, we've definitely had all of that lately.

I did pretty well on the Independence Days front for a while, and then the first weekend of July rolled around, and I ran off to The Farm for a long weekend at the start of the annual Farm Gathering. (Boy, that was a much-needed spot of vacation!)

Time to catch up, though:

1. Plant something: ground cherry seedlings at the Contradance Callers’

2. Harvest something: chamomile, lavender, oregano at the Renaissance Man's; dill, basil, golden chard, pac choi, LOTS of broccoli raab at the Contradance Callers'

3. Preserve something: dried raspberries, lemon verbena, bronze fennel, basil, oregano, lavender, dill, chamomile, zucchini chips; froze more garlic scapes, black raspberries; started nasturtium vinegar and borage vinegar

4. Reduce waste (Waste not): reducing the number of cheeses I buy for cheese-herb breads, as sales have slowed, and making a conscious effort to use each cheese completely before getting more; cleaned out a few vegs from the fridge for an easy curry

5. Preparation and storage (Want not): restocking herbs for baking (see Preserve something) and herbal tisanes; put in another two flour orders

6. Build local food systems: baking for market; attended a “cheese sensory evaluation” workshop and cheese sampling at Local Roots; tweaked the content for the Fiddlin’ Farmer’s new web site; bartered with three other producers after market; spent an afternoon weeding (not just my own beds) at the Contradance Callers'; baking more regularly for the Local Roots Cafe; baked hot dog buns and shortcakes for the Farm Gathering; weeded vegetable and herb beds at the Farm

7. Eat the food: French toast with shagbark hickory syrup; roasted vegs (new potatoes, green and gold zucchini, carrots, red onions, parsley salt); fava bean dip with goat cheese, and leftover pita bread for dipping; an amazing rhubarb-cardamom-lime frozen yogurt from Jeni’s

Looks like July will be another busy month -- hang on to your hats!

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