We’re Back! CSA 2015: Weeks 14 & 15, Plus What We’re Eating

Hello everyone!

We are back from vacation, and I am sort of caught up with real life, at least at home. We won’t talk about the massive piles on my desk at work. Two weeks off is totally worth it though. A big thanks to Bethany for picking up our CSA (and writing about it for you all!) while we were in Wyoming. I’m so glad she could use our veggies so they wouldn’t go to waste. She and her Andy are pretty much the best. They filled our fridge with some “welcome home” groceries so we would have something to eat when we rolled in late Sunday evening, and left us fun notes to come home to. Everyone should have friends this good. :D

As great as vacation was, I will be the first to admit that I was glad to get home and back to my kitchen. There’s nothing like two weeks in the woods to make you appreciate things like running water, dishwashers and fresh produce. Not that we ate poorly on vacation – quite the opposite, in fact. Andy’s brother, Dan, and his family joined us for the second week, and let me tell you, Dan and Kim make a mean London broil. Seriously amazing. I’m surprised the bears didn’t come lick the fire grate after we went to bed. I may have to let them guest blog about it sometime!

Andy was gone the first weekend after we returned from vacation, so I had some time to play in the kitchen as well. I made jam (using blueberries that I froze in July) and another loaf of no-knead bread (adding Parmesan cheese and fresh rosemary to the loaf). I also had time to MAKE CHEESE. Yes. Real ricotta cheese, from my very own kitchen. It was amazing.

CSA 2015 Week 14

Week 14:

  • 4 ears of sweet corn
  • 2 summer squash
  • Sweet peppers
  • Kohlrabi
  • Romaine lettuce
  • Tomatoes (including more of those indigo kumquat tomatoes that Bethany sampled for us!) 
  • Beets
  • Cucumbers


CSA 2015 week 15

Week 15

  • Green tomatoes (which are ripening nicely for us) 
  • Eggplant
  • Sweet peppers
  • Jalapeno peppers (10 OF THEM! HOLY HOT PEPPERS, BATMAN!) 
  • 4 ears of sweet corn (last of the season, and still tasty!) 
  • Cherry tomatoes
  • Beets
  • Watermelon

So, what did I do with all of this? The first batch of sweet corn got added to our zucchini fritters, which I would definitely recommend. The eggplant and summer squash made their way into this salad, which I took to a church potluck last week. Six of the jalapenos went into popper dip, which Andy gladly let me take to work. The sweet peppers are finding their way into lots of things, from snacks to pizzas.

Finally, here’s the menu for this week. This is the first week I’ve actually made a meal plan in at least six weeks.

Monday 9/28 – BLTs on jalapeno biscuits and sweet corn (The latest issue of Southern Living included a recipe for jalapeno biscuits, and since I have a few laying around, it seemed like a good idea.) ;)
Tuesday 9/29 – Apricot chicken pasta and green beans
Wednesday 9/30 – Butternut squash soup and leftover biscuits
Thursday 10/1 – Salmon, roasted potatoes and a TBD vegetable
Friday 10/2 – Steak, potatoes and carrots. This one is special. We’re taking a short backpacking trip, so this is a campfire dinner. (It’s my first backpacking trip, so here’s hoping I love it as much as Andy does.)

Whew. I think that brings up to the present. Now maybe I’ll start taking pictures of things again so I have something to write about.


Posted by on September 28, 2015 in Uncategorized


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Guest Post: Beth is the Best and CSA Weeks 12 & 13!

Hello, Beth’s readers!

I am Beth’s friend, Bethany.  I am married to Andy…not to be mistaken for the Andy of this blog.  Although, my Andy also uses a scale for rating food that I make.  And both Andys work at the same company…and are on the same crew…Andy and Beth…Andy and Bethany…are you confused yet?  Beth and I didn’t even know each other until we both moved to WI (Beth two years after me) after marrying our aircraft mechanic men.  We met at our church, randomly, when our Andys recognized each other from work (before they were on the same crew).  Isn’t that fun?  She is a gift from God, for real.

Beth is going to hate me for this, but I must tell you:  she is an amazing friend, and I love her.  She is hilarious and genuine, generous and talented, loyal and feisty, intelligent and laid back, etc. etc.  And the even better part is that I know my Andy feels the same about her Andy, but of course in a more manly, unemotional, let’s-not-put-it-into-words way.  Andy and Beth have proven themselves to be faithful friends.  Plus, we have two kiddos who just adore them, and we did not force them to do so…promise!

Anyway, let’s get down to business!  Andy and Beth have been kind to let me pick up and have their CSA produce while they are on vacation!  It was kind of like Christmas morning on Wednesday evenings around here.  Dork.  I know.

Week 12


Week 13


My favorite new things to try were this:


tiny cantaloupe.  It was quite sweet since it was so small.  Delicious.



special, beautiful, yummy tomatoes.  I believe the CSA man said they were a Cherokee Purple variety.  Some claim that purple, or black, tomatoes have a stronger, almost smoky flavor.  I found that to be true!  I prepared these by slicing them and then eating raw with evoo, S & P, fresh basil, and parmesan cheese.  So, so good.  It all tasted like summertime.



indigo kumquat tomatoes.  They have a different flavor that I cannot put my finger on.  Fun and different!  I am going to pick up some fresh mozzarella to eat with them and will add fresh basil, balsamic vinegar, and S & P.



vintage wine tomatoes.  Well, if that is their name…they cannot possibly taste bad.  Plus, they are pretty.  So, there you go.  I am going to try some in this recipe for angel hair pasta with raw tomato sauce for dinner tonight!  I am guessing it will be delish, as it is a Smitten Kitchen recipe.



yellow watermelon!  Look how little it is!  Have you ever had one before?



I think it is a bit less sweet than regular watermelon.  And obviously, this was not a see!dless one.

I love how creative God is with His veggies and fruit.  He could have just made regular ol’ red tomatoes.

The zucchini and squash I am going to turn into fritters, which will be my first fritter-making-experience.  I am excited to try them!  Again, dork.

The rest of the produce, besides the leeks, we have either eaten raw or roasted.  I think all that Beth may get when she gets home is the jalapeno peppers, unless I get around to making some pico de gallo with it.

Now, let’s talk about those leeks.  What do I do with leeks?  Part of what made me look forward to picking up the CSA was to try a new recipe with produce that I don’t normally buy.  It is my version of adventure sometimes!  I bought leeks a long time ago and made leek soup out of them.  Andy was not impressed and kindly asked that I not repeat that recipe.  Ha!  The CSA people sent out some recipe links with their pick-up reminder e-mail, so I decided to give their recommendation for French Leek Pie a try.  I mean, come on, butter and cream and cheese and pie crust.  Hello.  Add almost anything to that, and it would be good.  I know this was not a healthy way to eat leeks, but you know, yum.

First, I had to refresh my memory on how to clean and chop leeks, so I used this method.



They kind of look like celery.  I think they smell like a combination of onions and celery.  They are in the same family as onions and garlic, though, and I would say that they taste like it.

I like the idea from the video of roasting or grilling leeks if you are not going to chop them up for a recipe!

Anyway, back to our regular broadcast:  the recipe did not disappoint!  Andy gave it a 5!  He even made the worst pun I have heard in awhile out of the recipe title (see below…bahaha!).  It tasted like caramelized onions in a creamy, savory custard.  I used this pie crust recipe, which Beth and I tested in our pie-crust-testing days and voted to be the overall winner.

I decided to be like my sister, Anna, and themed my dinner.  French:  so I made “French” green beans by slicing them in half length-wise and “French” beef by using my brother-in-law’s home-raised beef and adding traditional French herbs (fresh rosemary from Beth’s garden, oregano, and thyme).  (Side note:  my brother-in-law is French because his last name is Roghair.  Actually, I think he is Dutch, but I pretended that he is French for the purpose of this meal.)  Andy just laughed at me, but he stopped laughing when he tasted the pie.

And, here it is!




French Leek-Airtight Pie

1 9-inch pie crust

2 tsp butter

3 leeks, chopped

S & P, to taste

1 cup heavy cream

1 1/4 cups shredded Gruyere cheese (or regular swiss, fontina, mozzarella, etc.)

Prepare pie crust.  Preheat oven to 375.

Melt butter in a large saucepan over medium-low heat.  Stir in leeks; cook, stirring occasionally, for about 10 minutes, or until soft.  Season with salt and pepper.  Reduce heat to low.  Stir in cream and cheese, and warm through.  Pour mixture into pie shell.

Bake in preheated oven for 30 minutes, or until custard is set and golden on top.  Allow to sit 10 minutes before cutting pie into wedges.

Barely adapted from

Thanks for reading!  I am glad to have Beth home soon!  You can look forward to a camping food post from her in the near future perhaps?

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Posted by on September 10, 2015 in Uncategorized


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CSA 2015: Weeks 9, 10 & 11 (AKA taking this show on the road!)

Whew. We made it to the end of August. Things have been a little quiet on the blog lately, thanks to our ridiculous summer schedule. The last couple of weeks have been full of produce triage (canning peaches, making jam, blanching and freezing carrots, making refrigerator pickles, just to name a few things) and vacation prep. Andy and I are getting ready to hit the road again for a couple weeks of boot camp training relaxation. (Our vacations tend to include a LOT of hiking up mountains. He calls it relaxing; I call it work. Now, the time in the hammock with a book? That’s relaxing. Anyway…)

In addition to our weekly produce share, I also ordered 1 1/2 bushels of fresh peaches, which we have been enjoying in SO many forms. We’ve had peach cobbler, peach pie, peach sangria popsicles, brown butter peach shortbread bars… and of course, dozens of peaches on their own.

CSA 2015 Week 9
Week 9:

  • Sweet corn
  • Cabbage
  • Beans
  • Carrots
  • Beets
  • Onions
  • Zucchini/Summer squash

I don’t have a lot of new “this is what I did with the veggies” things to share, but we did have one five-star home run dish with the produce over the last few weeks. Martha Stewart came through for us with a zucchini-orzo-corn-feta salad. It was amazing. I made half a batch (with a full amount of feta cheese), and we had enough for dinner and a couple of lunches. It was so, so good. And don’t look now, but even Mr. I Dislike Pasta Salad loved it. Maybe he’s turning a corner… ;)

CSA 2015 Week 10

Week 10:

  • Sweet corn
  • Tomatoes
  • Green bell peppers
  • Banana peppers
  • Jalapeno peppers
  • Eggplant
  • Cucumbers
  • Beets

I’m going to be the first to admit that I couldn’t come up with an idea for the eggplant. It’s a challenging vegetable for me. I was going to roast it and turn it into dip, but time got away from me. Thankfully, my friend Karen loves eggplant, so I sent it home with her so it wouldn’t rot in the fridge while we’re gone.

CSA 2015 Week 11

Week 11:

  • Apples
  • Kohlrabi
  • Beets
  • Cucumbers
  • Sweet corn
  • Tomatoes
  • Jalapeno peppers
  • Poblano peppers

I’ve been trying to work as much produce as possible into our camping meals (easier said than done when you need to fit two weeks’ worth of gear into a Nissan Versa). Here’s what I’ve come up with so far:

  • Coleslaw (goes great with burgers and brats)
  • Beef stew (perfect for some of those carrots)
  • Sliced cucumbers (perfect for snacks and lunches)
  • Pickled banana peppers (for my pie-iron pizzas. BEST. TOPPING. EVER.)
  • Tortellini soup (uses the tomatoes from our CSA and Swiss chard from our garden. Win-win!)
  • Chopped peppers/onions/tomatoes (again, for pizza.)
  • Peaches and cream muffins (Sounds like a good start to our mornings, if you ask me.) 
  • Homemade pico di gallo to go with our rice and bean meal (also used some of those jalapenos! Win-win!)
  • Tomatoes (for burgers and pizza) 
  • Apples (for trail/road food) 

We’re also taking green beans to have with a couple of meals, so I won’t feel nearly as bad about the massive amounts of chex mix that we’ll be eating on the trail. ;) By the end of the trip, we’ll be down to things like spaghetti and rice and beans (you know, stuff that keeps well without a refrigerator).

I’m taking Kirsten’s advice and having my friend Bethany pick up our CSA share while we’re gone. After all, I’d hate to see the food go to waste. So, you may get lucky enough to hear from Bethany about her experiences with our veggies too!


Posted by on August 27, 2015 in Uncategorized


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Our Kind of Coleslaw

As a kid, I was staunchly opposed to mayo. I knew it had its place in tuna salad, but I couldn’t, for the life of me, figure out why anyone would want it on a sandwich or a burger. And those people who dip their french fries in mayonnaise? Ugh. Not for me, thank you very much.

Of course, this meant that I avoided coleslaw like the plague. Soggy, shredded cabbage and carrots drowning in a mayonnaise bath? Umm, no thanks. When I finally grew up matured, I realized that mayo isn’t nearly as terrible as my 10-year-old taste buds had feared. (Not that it’s my favorite condiment – that spot is reserved for mustards of all types.) But I didn’t hate it anymore, and I could appreciate a traditional coleslaw for what it was.

Andy on the hand? Not so much. He still hasn’t outgrown his distaste for mayonnaise (and at his age, I’m guessing that it may never happen), which meant that for the first few years of our marriage, I didn’t make coleslaw. Not that this was an issue – after all, neither of us had a burning desire for the stuff. Then we joined a CSA, which meant that all kinds of vegetables ended up in our kitchen. And when your CSA cabbages regularly come in weighing more than some newborns, you realize that you’d better come up with something to do with ALL.THAT.CABBAGE. (Besides the ever-popular cabbage and noodles, that is.)

Thankfully, friends of ours introduced us to fish tacos, and with them, a vinegar-based slaw. I don’t know why I never thought of it before, but that’s when I realized that coleslaw could be more than just mayo and soggy veggies. And Andy liked it! So, I asked Josiah for his recipe, and I started making slaw whenever we had fish tacos. Pretty soon, I was making slaw just because we had a cabbage in the house. No problems, right?

Well… I kind of get bored if I make the same thing over and over again. Not that you’d ever guess that, right? ;) I needed a new slaw in the rotation, and thankfully, my favorite cookbook came through for me. Again.

It’s like coleslaw and my favorite “quick pickles” got together for a party.There’s the tang from the vinegar and the crunch of the fresh cucumbers and cabbage.  I made it for a work picnic earlier this summer, and then I made it again just because we had all of the ingredients in the fridge. It’s crisp and refreshing, and it goes well with brats and burgers, making it the perfect summer side. It’s easy to put together, which means that I can make it in the morning before work and have one less thing to do at the end of the day when I’m making dinner. It keeps well in the fridge, and I also think it would travel well in the cooler, which means I need to buy some more vinegar before our camping adventures at the end of the month.


This is all that was left 24 hours after I’d made the coleslaw, thanks to Andy sitting down and eating it straight from the serving bowl while I prepped the rest of dinner. ;)


Vinegar Slaw with Cucumbers and Dill

1 medium head of cabbage, about 2 pounds, thinly sliced or shredded (I used about 2/3rds of a CSA cabbage clocked in at 3+ pounds.)
2 medium cucumbers, thinly sliced (Deb says to use English cucumbers; I used the regular seeded ones that came in our CSA.) 
2 tablespoons chopped fresh dill (I used half fresh and half dried, since my dill plant isn’t as prolific as I’d like.) 
1/2 cup white wine vinegar
1-2 tablespoons kosher salt*
4 teaspoons sugar
1/2 cup cold water

In a large bowl, toss the cucumbers,dill and shredded cabbage together.

In a 2-cup measuring cup, whisk the vinegar, salt and sugar together. When the sugar and salt have dissolved, add the cold water to the mix. Pour the dressing over the cabbage mixture and toss the salad with a pair of tongs.

Cover the bowl and refrigerate for at least an hour, tossing occasionally to distribute the dressing. Serve cold.

*Deb recommends the Diamond brand kosher salt and says that other brands are going to be “more densely salty.” I used a heaping tablespoon of my Morton brand kosher salt, so I’d recommend starting with a tablespoon and seeing how it tastes from there. 

From the Smitten Kitchen Cookbook.

Click here for a printable version.


Posted by on August 16, 2015 in Side Dishes


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CSA 2015: Week 7 & 8

Ahh, summertime. The breezes are warm, the sun is bright, and the refrigerator is overflowing with zucchini. No, seriously. Between coworkers, neighbors and our CSA, we have lots of the green monster around here. I foresee a lot of bread and fritters in our future.

CSA 2015 Week 7

Week 7:

  • 4 tomatoes
  • 4 ears of corn
  • 1 pint of blueberries
  • 1 head of lettuce
  • Summer squash
  • Zucchini
  • Sugar snap peas
  • Cucumber
  • Jalapeno peppers

I made a jalapeno-cheddar zucchini bread with part of the jalapenos, and the rest will probably end up in a batch of homemade pico de gallo. It should come as no surprise that we ate the sugar snap peas and blueberries all on their own. In attempt to branch out from the ever-popular fritter, I made zucchini lasagna rolls with the summer squash. (They were good, but kind of putsy to put together. I might just layer the filling on the lasagna noodles next time, rather than rolling them.) The lettuce ended up in a salad along with the cucumber and some tomato.

And, believe it or not, we actually didn’t eat the corn by itself. (I know, I was shocked too.) My latest issue of Southern Living had a corn and potato chowder that sounded too good to pass up. It was delicious, although we both decided that it would be improved with a little bit of bacon. But, then again, what isn’t improved with bacon? ;)

CSA 2015 Week 8

Week 8:

  • 4 ears of sweet corn
  • 4 beets
  • 1 patty pan squash
  • 1 head of cabbage
  • 1 head of cauliflower
  • 1 cucumber
  • 1 zucchini
  • 1 summer squash
  • 1 pound of beans

I think I can start breaking this list down into two categories: “Things we eat as-is” and “Things that become ingredients.” ;) Topping the as-is side of things would be the sweet corn and the cucumber. The cauliflower and beets are still hanging out in the fridge, waiting for a cooler day so I can roast them. I’m planning on turning the cabbage into coleslaw, and the beans are going to be a side dish one of these nights. I made a loaf of zucchini bread with the summer squash, and the rest of the squash and zucchini went into the fridge. I’m either going to have to shredded and freeze them soon or turn out several more loaves of bread.

In other produce news, we crossed off something that’s been on my bucket list ever since we moved to Wisconsin: cherry picking in Door County. Andy’s always been on the fence about the idea, since he prefers sweet cherries over the tart pie cherries, but I finally won him over (and combined the trip with a bike excursion that we’d been talking about all summer as well). We picked two pails of cherries, and while I’m sure most of them will wind up in pie, we discovered that they make perfect frozen treats all on their own. :D

And get this: We FINALLY figured out what to do with those two fennel bulbs that we received a few weeks ago. Thanks to those handy produce-saver bags from my Grandma, the bulbs were still in perfect shape in the back of my refrigerator. I was flipping through an old issue of Everyday Food when I discovered an entire section on grilled pizza. OK, so grilled pizza is nothing new in our world, but this was a fennel-onion-fontina grilled pizza. The fennel gets caramelized with some onions and then used as a “sauce” on the pizza. I figured I’d give it a shot, and to our surprise, both Andy and I really liked the caramelized fennel-onion mixture. (When I made the pizza last weekend, I added some leftover steak slices, and it was amazing. I’d blog about it, but there are no pictures. Whoops. Maybe next time.)


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Posted by on August 10, 2015 in Uncategorized


Worth the Splurge

For the most part, I’m a very practical person. I rarely succumb to impulse buys. (Unless I find a stellar deal on fruit or cheese. I make no promises then.) I opt for Keens over slip-ons when I’m sprinting through an airport. My purses always have a cross-body strap for easy schlepping. I’m opposed to uni-tasker items. (Except for my doughnut pan. Thanks, Emily!)

And then I caught the popsicle bug. I blame recipes like this, and this. Oh, and did I mention these? Let’s not even get started on things like this and this. And yet, I still didn’t buy a popsicle mold. I kept reading blogs, seeing recipe after delicious recipe, thinking to myself, “if only I had a popsicle mold…” So I did what any rational woman would do. I started dropping hints.

“Look at these popsicles! Don’t they look good?”

Crickets. I tried less subtle hints.

“If I had a popsicle mold, I could make things like PEANUT BUTTER PUDDING POPS.”

More silence. Have I mentioned that Andy is even more practical (and more opposed to single-use items cluttering our cupboards) than me? I moved on to the direct approach.

“I think I want a popsicle mold.”

“Well, if you think you’d actually use it, and you really want one…”

Sold! (Actually, it took me a little while to order one – I looked in various stores, including IKEA, and wasn’t happy with what I found. I ended up going with this one from Amazon, and I love it.) 

When the package arrived two days later (love that Prime shipping!), I asked Andy what recipe we should try first, and he said, “Fudgesicles.”

OK then. This chocolate girl can get on board with that, especially when the recipe comes from one of my favorite sources.

I doubled the recipe, since I knew that four popsicles would last about 10 minutes in our house. It’s ridiculously easy to put together, which is something that I’ve noticed about most popsicle recipes. They take about half the prep time that ice cream does, and they freeze A LOT faster. Win-win,if you ask me.

They’re also loaded with chocolate flavor, and somehow, are thick and fudgy enough where they don’t melt off the stick while you’re eating them. And while we’ve made several other popsicle flavors this summer, this is the one that’s on repeat most often in our kitchen. Let’s hear it for more impractical, uni-tasker items! ;)



4 tablespoons or 1 1/2 ounces of semi-sweet chocolate chips
2/3 cup sugar
2 tablespoons cornstarch
3 tablespoons cocoa powder
2 1/2 cups whole milk
pinch of salt
1 teaspoon vanilla
1 tablespoon unsalted butter

In a medium saucepan, melt the chocolate chips over low heat, stirring constantly until they are smooth. Add the sugar, cornstarch, cocoa powder, salt and milk to the melted chips. Increase the heat to medium and continue to the stir the mixture. Cook until the mixture has thickened, between 5 and 10 minutes, stirring often.

Remove the pan from heat and stir in the vanilla and butter, stirring until the butter is melted. Let the mixture cool slightly before pouring it into the popsicle molds.

Insert the sticks into the popsicle molds and freeze until solid. Unmold the frozen popsicles and place in a freezer-safe container. (I fill the sink with several inches of warm water and then dip the popsicle mold into the water before unmolding each popsicle. Then, I place the popsicles in a single layer on a cookie sheet and refreeze them before putting them in a Ziploc bag.) 

From Smitten Kitchen, who adapted it from On a Stick

Click here for a printable version.

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Posted by on August 5, 2015 in Dessert, Ice Cream


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What We’re Eating & CSA 2015: Week 6

Would you believe that I didn’t put a meal plan together for the last couple of weeks? I guess that’s what happens when you’re gone more than you’re home. I blame the airplanes. ;) In an attempt to get organized after a week of craziness, here’s our meal plan for this week.

Monday 7/27 – Burgers, corn on the cob and cucumbers (I have a tomato and corn from our CSA for the burgers, along with cucumbers from our garden to use! So excited!)
Tuesday 7/28 – Zucchini fritters, peaches and broccoli
Wednesday 7/29 – Grilled chicken and pasta with kale and garlic scape pesto
Thursday 7/30 – Maple-glazed salmon, a TBD vegetable (waiting to see what comes in Wednesday’s CSA delivery!), bread and cheesecake for dessert. (We’re having some friends over for dinner, and she’s making the bread. We also heard it was national cheesecake day – definitely a holiday worth celebrating.) ;)
Friday 8/1 – French dip sandwiches and a TBD vegetable

CSA 2015 Week 6

My friend Bethany was kind enough to pick up our CSA veggies last Wednesday while we were at EAA. It was so nice to come home to a fridge full of vegetables (and a hilarious note on the kitchen table). Here’s our loot from week #6:

  • 4 ears of sweet corn
  • 1 zucchini
  • 1 bunch of carrots
  • Summer squash (I can’t decide if this is one or two… they’ve grown together!)
  • 3 tomatoes
  • 1 bunch of kale
  • 1 head of broccoli
  • 2 cucumbers

I put some of the tomatoes on a pizza and in a salad for lunch. The last one went on our burgers last night, and obviously, the corn went last night too. We’ve been snacking on the broccoli and the cucumbers. I’m kind of at a loss for what to do with the carrots. Should I cook with them, or just eat them on their own? It always amazes me how much more flavor home-grown carrots have, compared to their grocery-store cousins.

In garden news, our beans have started to produce (although not in great numbers, which has me concerned that I won’t get to can any this year). Our cucumber/pickle plants are going like crazy though! We planted “bush pickles” since the plants would be smaller, and they are giving us at least two cucumbers every day or so! I’m going to try making some pickles with them tonight – now I just need to decide if I’ll make refrigerator pickles, or if I should can them. (Slicing cucumbers and putting them in the refrigerator sounds much nicer than breaking out the canner on a 90+ degree day.) 

Our tomato plants are looking rather sad as well. I don’t know what’s going on, but three of the six plants look like they’re about ready to give up the ghost. I may have to buy extra tomatoes to can this fall. We did harvest our garlic this past weekend, digging nine cloves from the ground. Now I have to decide if we should put anything else in its place – a fresh crop of lettuce, maybe? We’ll see…


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Posted by on July 28, 2015 in Uncategorized


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