We split the leeks and the dill. E&A took the purple potatoes, lettuce, cucumbers, green beans, tomatoes, and watermelon. I took the carrots, onion, eggplant, bell pepper, and anaheim pepper.
My in-laws were staying with me on Sunday and Monday, so I wanted to share some of my favorite recent recipes. So I made sure to keep what I needed for the quiche (the leek), the ratatouille (the eggplant, onion, pepper... no squash this week!?), and the carrot cupcakes (the carrots, natch). They all turned out beautifully. I was pleased because the cupcakes failed the last time I made them. The ratatouille turned out well despite being squash-free.
I still have to use the eggplant (I ended up using the eggplant from my garden for the ratatouille), I will probably just fry it up and serve it on rice or pasta. I'll roast the anaheim, and keep it chopped up in the fridge to add to stuff (stir-frys and omelets and such).
I have no use for the dill. or last week's cilantro. and last week's lettuce is probably beyond salvage. I may have to give up and compost these.
The backyard produce is a bigger challenge. The plums all ripened at the same time. I ordered a food dehydrator to make prunes, but it won't be here for another week; The plums'll be gone by then. I'm pulling out five pounds of tomatoes a week. I've frozen some, I'll can some others, and I'll dry some if they last that long. I finally got my first eggplant, I expect 2 or 3 more before it's done. I can keep up with the pears - I get about 5 a week. The apples and grapes are still a week or two away. The blackberries... well, the blackberries will have their own blog post.
Is your story F**CKING great?
1 year ago