What are You Eating from the Garden?

[ducks4you]

Tonight we will have stuffed peppers from my late harvest!
Middle DD and GS are visiting DD's, so I will share the extra harvest. Middle DD will take some home, and I promised to cut up and bag and freeze whatever is left for cooking.

 

[digitS']

Gai Lan ... of course, these were from the harvest just before the severe frosts but, I'm not sure how much it matters. Some of the plants are still in the garden and we will see how they do with Winter temperatures. Impressive plants. They may not have been any more productive than the Gypsy Broccoli but the veggie certainly makes for a sustained harvest and a nice change.

Now, some pumpkin pie ... oh well, that's not from the garden directly. There was a stop in the freezer on the way to the table. No, I didn't use a Jack o'Lantern pumpkin. The Champion Pumpkins were certainly meaty enough (& heavy!). DW said that it would have been okay if I had used the trimmings for bisque but we have enuf Winter squash for that.

Steve

 

[ducks4you]

More BLT's before I can again.

 

[digitS']

Stew. Everything, potatoes, carrots, celeriac, onions, garlic ... everything except the meat, salt and pepper ... is from the garden. It's a very common meal here at this time of year. It included beef broth, essentially from the same ingredients. Today's lunch was stew, the final snow peas from the fridge, and microwaved Winter squash.

Steve

 

[ducks4you]

Looks yummy!!
Somehow, mid 20th century cooks got away from making broth and moved to cooking meats in straight water.
IF you or someone you know pressure cans, be sure to freeze any bones to save a few up and slow cook them, like in a crock pot for about a day with water and appropriate spices, then pressure can in pints.
OR freeze it.
We have started making everything with broth instead of water.
When you buy broth from the store, it comes in quarts and you end up throwing away 1/2 of it every time.
ALSO, it is laced with salt.
My broth is saltless.
Just some FYI.
You can ALSO make vegetable broth.

Homemade Vegetable Broth (SCD, Paleo, Keto, Whole30, Vegan)

This homemade vegetable broth uses vegetable scraps to make an easy and flavorful broth. It's a perfect base for soups, stews, and sauces.

thehealthierbite.com

 

[Phaedra]

Besides ginger, the rest four are from the garden.

 

[oberbrunner]

Sounds like you've got a pretty awesome veggie lineup going on! We're into some basic stuff here – tomatoes, bell peppers, and basil are our go-tos. They make for some killer pasta sauces and salads.

 

[digitS']

Beet Bread – hard to beat ...

I'll see myself out to the kitchen and have some toast and egg for a second breakfast .

Steve

 

[Branching Out]

A friend gave me persimmons off her tree, and it is such a rare and special treat to have them as part of my lunch!

 

[digitS']

In the Thanksgiving meal and leftovers that we had yesterday – All from storage in one way or another:

Shallots in the stuffing.
Potatoes and Celeriac in the mashed potatoes.
Green Beans in thecasserole.
Cabbage, secondary buds, sauteed.
Winter Squash in the "pumpkin" pie.

DD took some leaf lettuce home that is growing in a greenhouse bed. She also took home the second pumpkin pie. Still leftovers in the fridge.

Steve