The fall garden is doing well. The star crops right now are jalapenos, radishes, peas and carrots. I don’t really know what to do with many of the jalapenos, I have been putting them in soups mostly. Radishes has been going in anything I think they might work it, salads, cole slaw, roasted veggies. Just this week the peas were big enough to start harvesting and the carrots needed to be thinned so I thought peas and carrots. I regret this decision a little, because my husband has this weird thing were he loves quoting “Forrest Gump” so once I told him we would have peas and carrots, he told me “Jenny and I were like peas and carrots” for the whole day.
This is the first time I have ever cooked peas and carrots together as a side dish. They have been together is veggie soup, or chicken and dumplings. I had a bit of a fear of them to be honest. I ate frozen peas and carrot when I was a kid, and it was horrible. For years I would not eat cooked carrots because I was sure they would be nasty. I got over that a few years ago thanks to “honey and ginger glazed carrots”, but when I decided to try cooking pea and carrots together I was a little nervous and it made me feel a bit sick. I know, weird right? I love cooked carrots now, especially fresh ones. And fresh peas from the garden are pretty fool proof delicious. And yet, part of me was afraid that if I put them together some sort of dark magic would happen and they would both become horrible.
Thankfully I was wrong. It was delicious. I just cooked them with butter, a bit of water and salt until tender. It was veggie sweet, salty and perfect. I will not have enough peas again for about a week, and carrots might be longer. But as soon as I can harvest them both at the same time again, this is going to happen again.
I planted more carrots on Sunday with the hopes that I will have carrots to eat all winter. Peas of course will die at the first frost unless I can make a cold frame or something for them. This is the second year I have tried to grow food all though the winter. It is nice to always have something out there. Makes me feel quite self-reliant.
We made this meal on Sunday. I am a little late blogging about it because I have been super busy with gardening and animal projects. But I figured I should post about this one before I make the next one.
- Roasting chicken from GrassRoots Farms (GA, one bought item)
- Olive oil (Exempt)
- Smoked Salt (Exempt, Gift from Lori)
- Bee Balm (Garden)
- Onion (Garden)
- Oregano (Garden)
- Carrots (Garden)
- Chard (Garden)
- Blueberry Honey (Exempt, Local)
- Radishes (Garden)
- Lettuce (Garden)
- Butter (Exempt)
- Strawberries (Garden)
…This meal started with a trip to the farme’rs market on Saturday. We decided we wanted to have some local meat in this meal and the Decatur Farmer’s market (http://decaturfarmersmarket.com/wordpress/
) is a good place to find lots of local foods. We got several things other than what is in this meal, like goat cheese, milk, and a sunchoke. We also had delicious falafels for lunch there. We should go more often.
The chicken was prepared by rubbing it with a mushed up mixture of olive oil, bee balm, oregano and smoked salt and filling the cavity with an onion. Bee balm is a very good herb that is seldom used in cooking anymore. The Native Americans used it to flavor meats like poultry and venison, and for good reason. The flavor is great on meats. It is a very easy to grow plant, a good companion to tomatoes, brings all the bees to your yard and has interesting looking flowers.
There is still no end in sight to the chard, but the garden has offered up a few new foods, as you can see – radishes and strawberries. With the lettuce, radishes, and carrots we made a simple salad. The chard was sauteed in butter and over cooked. We finished the meal with a few tart strawberries drizzled in blueberry honey. I picked the strawberries a little early because I wanted them so bad, and even not quite ripe they were delicious and added so much to the meal. In the next meal there should be lots more, and then pretty soon blackberries. I wish I had a tree that grew shortcakes!
This past Friday we did our second homesteading/community meal. Our friend Erik joined us. Having a guest made it more fun and also gave use an extra ingredients- eggs. Erik keeps four chickens, so he brought lots of eggs. Have so many eggs a quiche seemed like the logical choice for dinner.
Salad with herb olive oil dressing:
- Mixed Lettuce (garden),
- Carrots (garden)
- Herbs (garden)
- Olive Oil (Exempt)
- Flour (single store bought ingredient)
- butter (exempt)
- water (tap)
- salt (exempt)
- Eggs (Gift from Erik)
- Swiss Chard (garden)
- Onion (garden)
- Broccoli (garden)
- Water (Tap)
- Orange Mint (Garden)
Dessert-Pie crust baked with honey:
- Pie crust (see above)
- Honey (Gift, from step father)
- Strawberry Preserves (Local, picked and processed by us)
We all had a lovely evening planning, cooking and eating our meal. We listening to music, talked about our week and our thoughts. We also talking about things we wanted to plant, future meals and friends to invite. Not sure what we are going to eat next week, but I am sure it will be just as much fun to harvest and make.