Today’s harvest will is the start of getting some food on the shelves. The garlic will surely be used however today with a bowl full of a variety of peppers and a bucket full of onions we are on the way to some delicious home grown meals. A favorite is pickled banana peppers as a topping for pizza. The onions and jalapeños will be used in making salsa. it doesn’t get much better.
As we are harvesting the peppers we have identified some of the plants as exceptional producers which is quite the relief after last years pepper harvest was disappointing. We will be collecting some seeds for next years garden. The process of planning and managing is really never ending but is also a very rewarding endeavor knowing you have the flexibility to do as little or as much as you like. We like to do all of the things some are for the learning experience and won’t be repeated (I am talking about you tomatillo) while other experiments are quickly becoming staples, anybody for some eggplant.
As our garden continues to grow in size and our harvest become more abundant we are putting more food on our shelves and really leaning into cooking with ingredients and not products. Some items we will make for simple use in the future, while other things we will make bases so the majority of work is completed but the flavor can be adjusted significantly.
Stick with us as over the coming days we will be making homemade sauerkraut from our cabbages. And canning some banana peppers.
