Sunday, August 14, 2011

Independence Days 2011-7: It's Mid-August Already?

Hmmm. So much for staying on top of things this summer. It's mid-August already, parts of the garden are starting to die down, Local Roots is now open six days a week (which means I am baking six days a week), and life is a blur.

So without further ado (because I'm just too tired to be pert):

1. Plant something: started seeds for Thompson and Romanesco broccoli, Golden Detroit beets, Laurentian rutabaga, Scarlet Queen turnips; Rainbow Lacinato kale at the Contradance Callers’

2. Harvest something: green beans, golden chard, pac choi, carrots, parsley at the Southern Belle’s; green, purple, and wax beans, broccoli, Red Choi pac choi, Jacob’s Cattle beans, Soldier beans, basil, cucumbers, hot peppers, tomatoes, surprise Chioggia beets, zucchini, yellow squash at the Contradance Callers’; peppermint, calendula blossoms, tomatoes at the Renaissance Man’s


3. Preserve something: made dill salt; dried basil, tarragon, rosemary, lemon verbena, peppermint, lemon basil, kale chips; froze celery leaves, minced onion and jalapeno pepper mixes; finished drying, cleaned dried beans and put in jars for pantry; started a quart of lactofermented dilly beans (above)

4. Reduce waste (Waste not): froze celery leaves as I worked through the stalks for eating

5. Preparation and storage (Want not): restocked butter, flour, sugar, cheese for baking and vinegar for pickling (if I do any!); contacted the Delighted Gardener about getting tomatoes in bulk for canning later this month

6. Build local food systems
: baking for market and for the Local Roots Café; gave several cucumbers to the Café for lunches; baked for the Inn; shared dry beans with the Contradance Callers; attended a class on "Preserving Food for Maximum Nutrition" at the market


7. Eat the food: broccoli pasta; leftover veg rolls; cinnamon pecan French toast; lots of cucumber slices for snacks; bean stir-fry; watermelon for dessert; pizza with fresh tomatoes and basil; roasted potatoes and okra (first incarnation pictured above); leftover blueberry lemon verbena pound cake; ALL of the kale chips; hash browns with chard and local cheese and egg

And summer still rolls on...


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