Thursday, June 24: New Zealand Spinach, Lots of Cucumbers, Perilla(shiso) leaves,
Strawberries and Cherry Tomatoes
Friday, June 25: Bok Choi, more Cucumbers(!), Strawberries,
Cherry Toms, and some Blue Basil for drying
Home made Gluten Free Flour Tortillas, Guacamole with HG Tomatoes and Cilantro. Neighbor's Lemon and Farmer's Market Avocados and Onion
With all the Cucumbers coming in, I just had to do something, SOooo Peter Piper Picked a Peck of Pickled CUKES!
2 comments:
As always, completely AMAZING Janice! Our garden is doing awesome finally now that we have drip irrigation. Everything is exploding in size and growing so well. But, what do you do with all the extra food? We have a ton of radishes coming in :) and there is no way to eat them all.
-1916home
Hi Dave! Great to hear your garden is doing great!
We try to pickle and preserve what we can, and give lots away to happy neighbors and family. We freeze some of the stuff that we can as well. Drying is another option. We grew a hole bed of radishes last year and realized we couldn't eat that much, so this year, we're staggering them and growing about 20 at a time. We plant them about once every 2~3 weeks and it seems like a good amount for us. We pickled ours from last year (which we still have some left!) We dry our Daikon radishes and make Kiriboshi(cut and dried) daikon side dish, we like it
here's a recipe too
http://japanesefood.about.com/od/vegetable/r/kiriboshinimono.htm
we omit the chikuwa since it's a bit costly, but it's still good.
I'm trying to learn the Japanese preservation methods from my Mom(what she knows) dried a lot of their food or fermented/pickled them to carry them over the long winters. They didn't do canning whatsoever. I'm learning canning as well too (I'm the first in our family to try it)
We only have one zucchini plant for now, and maybe in about 3 weeks we'll start another. One is enough to feed our family of 4.
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