We split the corn, tatsoi, fennel, and peppers. E&A took the lettuce, onions, cucumber, and carrots, as well as the tomatoes and grapes since I have a surfeit of these in my yard. I took the potatoes, summer squash and acorn squash.
Chris is home! Woo-hoo! Well, most of him - he's 15% lighter than when he left. Last night was our first supper together in months. We had potatoes, tatsoi, and last week's corn. I'll probably serve this week's corn with the roasted acorn squash later this week. I have one of the summer squashes marinating in teriyaki with last week's onion and pepper. I have one more summer squash to work with as well as an eggplant from my garden, these might end up fried and served on pasta, or maybe on a pizza. I still have to come up with something for the fennel.
The tomatoes are still coming in by the pound, but last week seems to have been their peak. I won't bother canning these; the small batches that I dried last week worked out really well, so I think I'll do some major production tomato drying now. The tomatoes might have 2 or 3 more weekends before they're done. I have one small eggplant left still growing, but after that, I think the vegetable garden will be done for the year.
The yard produce is all about grapes now. Yesterday I pick 40% of the concords on the vine and juiced them to yield 15 cups. I'm experiment with making fruit leather in the dehydrator now and will also make some jelly. I might also try to make raisins, but they have seeds which is problematic. The red grapes will be ripe imminently, and the green ones will follow soon after.
The fruit trees are babies, so they don't produce much yet. I harvested the last of the pears (only 6 or so). The asian pear tree isn't going to provide anything edible (the 4 fruits on the tree are too buggy). One of the apple trees provided 2 apples and is done for the year. The other apple tree will have 3 or 4, but they're not ready just yet. The second wave of figs probably won't ripen in time, but if they do, I'll have dozens of them next month.
Is your story F**CKING great?
3 years ago