I pulled 12 beets, 2 broccoli stalks, and many beans out of my garden tonight for dinner. And... I forgot to weigh it!
I have been keeping track of everything that we harvest from our little garden. Amazes me to see all this produce come out of our little garden every year.
This year has been great for wild mushrooms. In the past two weeks I have foraged around 5 pounds of grifola frondosa, "hen of the woods."
Rick Easton slaves in front of hot ovens for 36 hours at a stretch so you don't have to. It's madness but a delicious kind of baker's madness. Bread lovers, rejoice!
As the weather gets warmer, my thoughts turn to refreshing hard cider and all the traditions surrounding it where I come from. If you haven't tried cider yet, I highly recommend it. I'm going to try my hand at growing cider apples and see what happens.
The harvest from my backyard garden continues well into the fall, with pumpkins, herbs, scallions, and a great selection of delicious greens.
In keeping with my philosophy of preserving the harvest, I roasted many tomatoes. Roasting tomatoes is a very simple process, and also allows me to use fresh herbs from the garden: marjoram, oregano and thyme.