Thursday, October 20, 2011

Independence Days 2011-11: Rain. And More Rain.

October has definitely felt more like November this year. Seems like the temperatures have been cooler than normal, days have been greyer than normal, and we've had more rain than normal. Sure, there's been plenty of fall color to enjoy, especially on sunny days, but it sure seems like the vibrancy of October has been a little, well, lacking.

Maybe that's why I've been such a slacker about updating the blog. It's not that I haven't been cooking, experimenting a little, gardening a bit -- I just haven't quite had the spark to sit me down and write about any of it.

So, much delayed, here's an update:

1. Plant something: nothing

2. Harvest something: chard, nasturtiums, ground cherries, sweet potatoes, two kinds of beans (for seed), pac choi, arugula, carrots, radishes, rhubarb from the Contradance Callers’

3. Preserve something: made lacto-fermented dilly beans; canned 14 pints of grape juice; dried stevia, thyme, rosemary; made lacto-fermented kim chi

4. Reduce waste (Waste not): still trying to stay on top of produce (and not always doing so well!) but salvaged two sad looking eggplants and turned them into eggplant lasagna; gave big bag of chard (which I have not been eating as fast as it grows!) to the Local Roots Café for a quiche

5. Preparation and storage (Want not): restocked cheeses, simple syrups, honey, flour for baking; bought two “Ferment-O” jars from the Delighted Gardener (her husband’s handiwork) for lacto-fermenting end of season vegetables

6. Build local food systems: went apple picking with the Southern Belle and My Adorable Nephews; worked on Local Roots newsletter; baked for market and café; baked a test bread and shared one loaf with The Vegan Baker; invited a local cookbook author to a signing at Local Roots in December; enjoyed lunch with the fabulous Jen at Local Roots; donated pita bread for a friend to use in sampling her new black bean hummus varieties at the market; planned a little more for my two bread classes at Today’s Kitchen Store in January; sent out press release for Harvest Dinner (fundraiser) at Local Roots

7. Eat the food: broccoli pasta; yogurt with raspberries and pears; popcorn; hash browns with chard and egg; grilled cheese with kale; lots of fresh apples; yogurt with dried ground cherries and pecans; spaghetti squash, straight up; eggplant parmesan soup and fall crusted butternut at Local Roots Café; zucchini “surprise” casserole; cheese grits; fresh grape juice and cider!; eggplant lasagna with homemade sauce; roasted Brussels sprouts (and other fall vegetables); chard-arugula pizza

How's fall been treating you so far?

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