Oh, we've had kale and a few other greens, and the occasional beet. But Spring saw little coming from the garden to our table, and frankly I was sad.
But then a trickle came. A few peaches that clung on through the freezes and hail storms. Okra here and there that produced despite stunting from unseasonably cold weather. And then the cucumbers went gangbusters, signaling the rest of the garden that it was time. And today, this:
|Yes, we ate almost all of this tonight. FRESH from the garden.|
Everything on the cutting board came in today. The jars are full of lacto-fermented relish and pickles from the first cucumber surge a couple of days ago. Well, almost full. It turns out they're delicious and we're impatient. And we're not the only ones excited and a bit impatient about the fresh pickings:
|"Tesla, what'cha doin', honey?"|
|Bye, bye, apple.|
|Lovely Chioggia beets|
It's been a lot of work, a lot of learning, and a lot of energy. I know this is just the start, but I can't help feeling this just got real.
Cultures for Health has wonderful fermentation recipes and guides to make your garden food even more nutritious with the bonus of a longer shelf life.
Seeds for our garden came from Native Seeds/SEARCH, Sustainable Seed Company and High Mowing Organic Seeds.