I must admit, each time we come home, dog tired and arms full, I feel a bit anxious about the temporary and long term storage of our produce. I always have to look up what goes in the fridge and what stays at room temp, what gets wrapped in plastic and what gets gently cuddled in paper, what gets cooked immediately and what can hold for days or weeks without losing nutritional value. It's a learning curve I just haven't caught the rhythm of yet. Most nights our dinner is late to the table because my attention is consumed by our new arrivals.
|Cilantro wrapped and hung to dry the seeds, which become the herb corriander.|
|Beets, Beans and Banana Peppers|
|Peppers on the Bush|
|Yellow Filet Beans|
|Two Mostly Homegrown Dinners|
|And lots stored for the winter|
That slaw was our first taste of kohlrabi, which I grew from seedlings purchased at the Mills River Farmers' Market. I planted four of them in a large container on the deck along with beets and parnsips (and one cherry tomato in the middle of all those cool weather plants). The container got part sun/part shade and Mike kept it well-watered. All went well, except some crawling creature did a number on the kohlrabi leaves prompting me to harvest the bulbs when they were still quite small. I understand, though, that the best time to pick kohlrabi is before they go beyond 3". The dressing on the salad was a simple mix of mustard, lemon juice, and a sprinkle of sugar stirred into pillows of whipped cream (a scant 1/4 cup). Definitely worth trying again. I love hearing Mike go "Yum!"