Prepping for breakfast halfway through the season. A few ingredients from our garden and the local farmer’s market graced the table this Saturday in July. Chives, basil and kale. Continue reading 2015 Food & Events
2014 was the first year that there was enough food coming in from the garden that we sometimes had more than we could eat. Witness our pole beans, of which we had a couple of pounds a week of harvest for a few weeks. We ate them, we dreamed about them chasing us, we gave them away… eventually we couldn’t handle any more.
My first round of fridge pickling from this garden went well. Bought a gallon-size jar with a sealable lid, poured in some homemade brine with some herbs and spices, then added a few cukes from the garden.