Seasonal Eating

[blue gecko]

The main new thing we saw at the market today was canteloupe. Peaches and tomatoes are starting to hit full swing as well. We haven't seen corn or watermelon yet, the local crops are just not quite there.

[Catbird]

We went to the Amish Market on Monday and saw several varieties of cantaloupe, sweet corn (@4.50/dz), and several types of peppers among other things.

[AndreaCA]

I spent a few hours grilling tons of peppers, zucchini (sliced lenthwise), eggplant, and mushrooms a few days ago. All grown within a 20 mile radius of our house. We've been pigging out on grilled vegie sandwiches all week! If that doesn't count as seasonal eating, I don't know what does! I need to grill some more tomorrow!

[Feather]

Our grocery stores are carrying sweet corn that was grown near Adel Iowa, just a few miles from here. I'm thinking of buying a few ears.

[freelove]

It is hot here. We are not used to it in the mountains.

The spinach is ready to bolt so I pulled it all and will freeze it today. There will be one more small picking of strawberries if I can get out to pick them, allergies are ruthless this year. Last week I made strawberry jam and froze some berries. We have been eating them fresh, too. Rhubarb is finished for this year. I have started picking peas and they will be coming on strong now and the broccoli will be, too. I will freeze the first picking of peas today. We have been eating collards and I picked the first escarole yesterday. I planted the escarole in the shadiest part of the garden so it is tender and sweet in spite of the heat. Purslane is, true to it's reputation as a weed, coming up and creeping all over the garden. It will meet it's demise in salads very soon.

Garlic will be ready to pull in about a week, though I have already pulled two heads that were dying back, and I have lots of scapes. I will probably make garlic scape pesto and freeze it, but right now we are using them fresh instead of garlic bulbs.

The asparagus is still producing a little and it has been wonderful this year. It is the first year I have been able to pick it freely. Asparagus, mushrooms, onion, chopped garlic scapes and a little sweet red pepper stir fried with homemade noodles was so good!

This week I will have to pull some of the baby beets to have with their greens. It will be the second thinning. They come up in clumps and I let them grow as long as I can so that we can eat the greens and then the sweet little beets with them. Nettles, lamb's quarters, and sorrel are finished. I didn't get the flower stalks cut off of the sorrel so it is really over grown.

The herb garden is producing lots of tarragon, mint, chives, garlic chives, rosemary, lemon balm, catnip and winter savory. I can start pinching the tops of the basil and I can use the parsley freely. Cilantro is almost finished, I will let the few plants left go to seed for coriander. The bay tree is outside and happy about it. It is over 5 feet tall and we use the leaves all year. Annual poppies are every where and starting to bloom with the most gorgeous deep red flowers. The bees get so drunk on the pollen that they just turn over on their backs and lay there buzzing in sheer bliss. The seeds will be a great addition to breads and other treats. Rugosa roses are in full bloom and it looks like a good year for rose hips. If I have time this week I want to try some rose petal jelly.

Very soon the currants and gooseberries will be ripe. A friend tells me that there is wonderful German cake made with gooseberries and poppy seeds.

We have access to wonderful, fresh raw milk and I made some ricotta to use in a spinach pie. Lots of fresh eggs are available, too.

So many wonderful blessings are bursting from the earth. It is a joyful time of year with so much to be thankful for.

[blue gecko]

We made it to 2 different farmer's markets today! The selections are glorious! Many varieties of Tomatoes, onions, peppers and summer squashes, herbs of all kinds, malamar spinach, several varieties of greens, cucumbers, fennel bulbs, sweet corn, watermelon, peaches, brussels sprouts, okra, field peas, green beans, eggplant, canteloupe, eggs, dairy products, free range chicken and pork, and tons of beautiful flowers (yes, I know many of them aren't edible but I had to mention them). On the way home we noticed apples in the orchards starting to turn so soon we'll see them in the markets. In spite of the terrible drought and heat farmers are getting these crops in. We talked to a few and they are doing a lot of watering just like us. A friend of mine is starting to get early grapes, ours are still a ways away.

Freelove, when you get that German Cake recipe I hope you'll share it in the kitchen

[blue gecko]

Cool weather crops are disappearing from the markets (tender greens, cabbage, brussels sprouts, broccoli, etc). We're seeing more summer crops like canteloupe, watermelon, peaches, peppers, okra (just starting), greenbeans, corn, butternut squash, summer squashes and tomatoes. Many of the farmers are starting to put in second crops now that we've gotten some rain. Our garden is hanging in there and we've still got chard, peppers, tomatoes, okra coming on, green beans coming on, turnip greens, corn starting to tassel, field peas coming on and it looks like we might get some cauliflower. We too are about to start some repeat crops. With the new rain we've got some new growth on lambs quarters that we cut back earlier in the season. Malimar spinach is loving this heat as is the rosemary, margoram and oregano. Parsley and fennel have gone to seed which we are collecting.

[blue gecko]

Figs! I forgot to mention that figs are coming in!

[lilly]

Got some great cukes and apricots at the farmers market, large cuke 50cents. The apricots 2.50 for about 8 ripe ones, short of being completly ripe. Still feasting on the strawberries at 1.99 and the bing cherries at 2.99 a pound.

Figs are 5.99 a box, and you can't pick and choose. Fingerling potatoes, purple, red and yellow 3.00 for a tiny box. Since when did potatoes get to be so expensive.

[DBA]

Originally Posted by lilly

Since when did potatoes get to be so expensive.

I don't understand the price of them either.

Cooked up the first of the Zucchini last night. I overplanted this year and by the looks of it I'll be eating alot.

[blue gecko]

DBA, today I was going through some old recipes at Max's house and there was one for Zucchini spread (it looked a lot like guacamole). I'll try to remember to copy it when we go again and I'll post it here. Maybe we should consider a Zucchini thread in the kitchen LOL. Ours were destroyed by squash bugs earlier this season and we haven't replanted yet.

[Coyote]

Maybe we should consider a Zucchini thread in the kitchen LOL.

Please hurry! The avalanche has started here.

[Coyote]

Most of the summer garden has played itself out. Right now I am inundated with tomatoes and hot peppers.

I'm going to spend some time this weekend on relishes and the like.

I'm eating fresh tomatoes and peppers every day along with potatoes right out of garden, fresh herbs, fish and meat.

Slaughtered the chickens and quail last weekend. Into the freezer they went.

Due to finally getting some real rain, there has been quite a few mushrooms in the fields and woods. I've been dehydrating all I can. Molly is hoping for some action if the tropical storm ever makes it's way up here.

I traded some Mako shark for some fresh pork and that is in the freezer (and quite a bit in my belly )

I've had more sweet corn this past month than I could deal with. Eating fresh, canning and freezing.

It's harvest time in NH.

Hunting season is just around the corner.

[freelove]

So much has been going on that I haven't been able to check in or even properly care for the garden. I have had major renovations done on my 100 year old house and while I am thrilled with the results it was a long project.

We are all sick of looking at tomatoes. We have frozen hundreds of the little beauties, and I have canned some. We grow mostly Italian tomatoes for sauce, soup, chili and lots of other uses. Our big garden was a new project this year and it produced fairly well, but there were a lot of lessons learned, too. My small garden has been in use for many years and produces quite consistently - except for last year when the woodchuck ate the whole thing.

The peppers are just finishing up and we have been freezing some. My beets and carrots are huge. We have been eating them, but they really took off and grew! The carrots are so big that they are starting to split. They have been good until now, so I am starting to pull and store them. The beets are delicious and not at all woody.

My cucumbers and summer squash did very poorly, they were decimated by squash and cucumber bugs, but I managed to get enough cucumbers to make 3 jars of Kosher style dill pickles. The big garden produced a lot of zucchini and I have frozen several loaves of zucchini bread. We are eating cabbage now and making sauerkraut and kimchi. I put 12 pints of freezer coleslaw in the freezer. The green beans have almost finished and the ones that are left will be shell beans. Our corn has finished, we really enjoyed eating the fresh ears and froze a few packages. I made corn soup with the slightly too large ears, sweet and hot peppers and tomatoes. Next year we will plant more corn and potatoes, too. We are eating potatoes and onions and have some in storage.

Greens are still good and some are getting better. Four kinds of Kale, swiss chard,and collards. Broccoli is winding down, but I am still getting some shoots. The Brussels sprouts did not do well, we try to grow them every year, but we don't have the hang of it yet. Any suggestions? Most years I can grow gorgeous rutabagas, but this year they did not produce bulbs, just long weird stems. Maybe because it was so dry? I watered, but it is just not the same as rain.

There is no fall fruit here because of early warm weather and a late frost. We do find some apples, plums and pears at the farm stands. Now is the time we all crave fresh apples and they are sparse and expensive. The big surprise and the treat we are most enjoying right now is watermelon! It is not a crop for our area and it was an experiment that paid off. We had 5 beautiful, delicious sugar babies from plants I started in the greenhouse. There are 2 tiny ones still growing, but I doubt that they will mature as we are due for a frost any time. We have had patchy frost and it is getting late for us not to have had a heavy frost. Next week I will be making watermelon rind pickles.

Buttercup, butternut, hokkaido (have no idea how to spell that), and hubbard squash are ready and we have started eating them. Since we are vegetarians we stuff and roast a large hubbard squash for Thanksgiving. Pumpkins are ready, too. Another experiment this year is hulless seed pumpkins. They have produced quite well and we will be picking them soon. The sunflower seeds will have to be harvested soon, too. My poppies produced so well and I saved lots of seeds to bake with, but a little creature - not a mouse, a chipmunk I think - got into the seeds and now I can't use most of them. I have a few that were not spoiled, but most of them are not useable.

The herb garden is exuberant! Basil, thyme, parsley, oregano, chives, sage, savory, dill, tarragon, rosemary, garlic chives, mint, nasturtiums, bay, lemon verbena and bee balm. I have been drying them and I need to make more pesto for the freezer. The tender ones in pots get moved to the greenhouse and then into the house for the coldest months.

Eggplant is in season and I made Caponata with eggplants that I got from the farmstand. Our salads have changed from greens to chunky tomato salads and I have been making roasted beet salad and also carrot salads. Cabbage salads will be coming to our table, too.

Last night I made Lentil soup with homemade rye bread. Two nights ago it was homemade pasta with uncooked tomato sauce. There was a broccoli, zucchini and red pepper stir fry this week, too.

Next month is garlic planting time. We are using our garlic all of the time and it is delicious. Thankfully it is in season all winter and only really is out of season in the very late spring and early summer before the new garlic sends out scapes to get us through until the late July harvest.

Well, that is where we are right now. I have probably forgotten some things, but with so much going on I don't know if I am coming or going. I am really looking forward to things settling down into potato soup season. I don't like winter, though and am looking forward to asparagus and strawberries.

I hope this is the kind of information you are looking for in this thread.

[flourbug]

freelove, thank you for the update. I love to hear about large gardens and summer produce. I'm still debating whether or not to have a container garden this year. I set out a few dozen large pots last year, but between the labor of hauling water three times a day and an aphid infestation followed by snails I wonder if it is worth it, especially since we have a truly fantastic farmer's market nearby where I can buy everything much cheaper than I can produce it at home. Not the same as dirt under my nails and knowing what went into my own home grown food, but canning, freezing, and dehydrating may be enough work for me.

I had to laugh when I read, "My poppies produced so well and I saved lots of seeds to bake with, but a little creature - not a mouse, a chipmunk I think - got into the seeds". I have such a vision in my head. lol

[blue gecko]

I hope this is the kind of information you are looking for in this thread.

Its exactly the kind of information I'm looking for! Thank you Freelove!

Our garden really took a hit from the drought. Still we're getting Okra, shell peas and peppers mostly and there are some decent turnip greens, small brussel sprouts and cabbages. The recent rains have started bringing fall mushrooms and there are a few tomatoes setting on the Parks Whoppers. We've picked a few late grapes and the persimmons and pomegranates are ripening. The persimmons are being attacked by beetles, we've never had that before. We've been so caught up with cutting forage and bermuda grass for the goats and poultry that we haven't had much time for the garden. We are starting to clear beds for some plantings to put under Reemay. With the cooler weather comes good fishing and soon we'll be looking to put squirrel and venison in the freezer. The local farmers are starting to butcher hogs. The meat, greens and starchy vegie/grain season has begun. Normally there would be lots of apples and pears but the drought has done a number on those. Nuts are starting to come in and surprisingly we've seen fair sized pecans, hickory nuts and acorns.

With brussels sprouts you have to remove the lower leaves up to within about 8 inches of the crown.

[freelove]

Thanks, Blue Gecko. When do you start removing the lower leaves? We have tried removing leaves and it didn't help, so perhaps we are doing it at the wrong time or too many/too few at once?

Our sprouts are either "fluffy" or never really form.

[blue gecko]

I started a Brussels Sprouts thread for us Freelove. Maybe we can get the hang of growing them. I've always had trouble with "blowing" as well. This year its been better but they are still small. Check out and add to the thread if you find something useful and we'll both gain from the experience

[lilly]

I haven't gone apple picking yet.

Am buying mine at the local farmers market, a short distance from my house, at 50cents each. Eating them sliced paper thin with a bit of peanut butter. It actually makes a decent filling lunch.

Also fresh Apple Cider.

The supermarkets are charging too much. One small honey crisp (I didn't buy only weighed it) would run me 1.75, and this was a sale item reduced $1 a pound.

Next week will stock up at the farmers wife truck.

[flourbug]

lilly, you are close to Hacklebarney, aren't you? They have the BEST apple cider... not cheap, but seriously the BEST I have ever had. They have their own apple press on premises so you can see them squeeze it from their own apples plus a blend of others they have brought in. Definitely worth a drive if your jalopy can make it. My daughter buys a few gallons for me and freezes it for when she comes down (and she wonders why the TSA always searches her bags). It is a wonderful treat for Thanksgiving and Christmas.

http://www.njcidermill.com/

[blue gecko]

Pumpkins and winter squash are in! Now that Halloween is over they are going on sale (I can't believe people use them to decorate then throw them out) by thanksgiving they will be giving them away. If you can catch them before frost you can store them all winter. If they start to get soft just cook them or feed them to the livestock. Also in are sweet potatoes and fall new potatoes. Apples, quinces, pomegranates and pears are the main fruits. Greens include turnip, chard, spinach, lettuces, mustard and collards. Wild greens include chickweed and dock mostly. Onions and garlic are sprouting so tender "chives" are available. Nuts are in season including acorns, hickory nuts, hazel nuts, pecans, walnuts, filberts and almonds. Grains are plentiful. Root vegetables are in abundance: turnips, parsnips, carrots, radishes etc. Cole crops are available including brussels sprouts, broccoli, cabbage and cauliflower. Fall fishing is going strong and with the cooler weather butchering/hunting begins so more fresh meat comes into availability.

[freelove]

The harvest is winding down here. Potatoes, carrots, beets, onions, cabbage, winter squash and pumpkins are all in storage now. Apples are in short supply, but the ones we could get are being used now, pears, too. We are starting to see cranberries, chestnuts and other nuts in the markets. Brussels sprouts, kohlrabi, daikon, turnips, sweet potatoes, and parsnips are also in the markets.

We still have kale, swiss chard (looks a little limp, but should be ok), collards, celeriac, sorrel and leeks in the garden. Parsley, chives, and oregano are still in the herb garden. It has gotten very cold here. NOAA says it is going to warm up a bit next week - I am not holding my breath.

I am hoping to get into the garden today and finish up some odds and ends so I should know if there are things that I missed. I want to dig some horseradish while I still can. I always make the NPR cranberry-horseradish relish for DH, he loves it.

Milk is still available at the farmstand, but there is less cheese and the eggs are getting scarce. Most of the farmstands have closed. A few are still open through the holidays with potatoes, onions, winter greens, cider and squash. Soon they will be adding fresh cut evergreens and trees for the holidays then they will close until spring. The dairy where we get our milk stays open all winter.

We are eating beans and grains from storage with the fresh vegetables. Most of our meals also have vegetables from our summer garden that we have canned and frozen. The pickles, relish, sauerkraut, kimchi, and jams are on our table.

If I find anything in the garden that I missed mentioning I will post more later.

Later:

Spent the day in the garden. I forgot to mention Jerusalem artichokes, winter savory, thyme and sage.

[freelove]

Now the holidays are finished and we are settling into "real life" again. Temperatures are a bit warmer for a little while and yesterday I walked out to the garden. I still can't really get into the garden, but I can see the collards and kale are still standing bravely against the snow. I will pick some this week. I tasted the collards and they are delicious, sweet and tender, but I understand why this was known as the hunger time.

We are eating from our storage. Potatoes, squash, beans, garlic, shallots, carrots, beets, parsnips, cabbage, celeriac and our preserved garden vegetables, pickles, and preserves. We make bread, pasta, polenta, and other starches from storage grains. The local farm stands are mostly closed for the winter, but our dairy stand is open and we get milk and cheese there. There are farmers markets that are open a few days a month and they have honey, grain products, meat, pickles, dry beans, preserves, artisan breads and other baked goods, apples and maple products. Local eggs are scarce and expensive. Turnips, winter greens, radishes, cabbage and pears are also available.

Soon maple season will start and lots of sweet treats will be available. If it is a good season signs will begin to show up along the roads and the sap houses will be open. There will be pancake breakfasts at the sap houses, firehouses and churches.

I am eager for spring and the greenhouse. Every year at this time I start craving my fresh asparagus, but I have a long wait for that.

Last month I picked 3 huge lemons from my potted lemon tree and I have more starting to grow. Lemon squares are lovely in December!

I am making a carrot and parsnip salad for our Sunday pasta dinner and a pumpkin (well, squash really) cake for dessert.

[blue gecko]

I've been meaning to update this thread so Thank You freelove for stepping up to the plate. Our situation is that same as above with no hope for Maple Syrup around here If folks were willing there are other trees that could be tapped i.e. River Birch, Sweet Gum and assorted other maples. We have a couple of Sugar Maples here. They grow well just not a lot of them in the area. Here people tend to depend more on sorghum and honey for their natural sweeteners.

If you hoop with reemay, gardeners can add spinach and lettuces to the mix above. Yesterday I saw a little patch of chickweed in a protected area and there are little whirls of dandelion here and there. Native food wise Acorns, nuts, Jerusalem Artichokes and saw/bull briar tubers can be dug along with sasafrass and pine root tips for teas.

The fishing is good when the weather permits and squirrel is in season. In the old days before it was illegal, robin would have been on the menu and we see great flocks of them now and again along with geese and other water fowl. We're eating venison from late fall and meat in general would be considered in season.

Oranges and other citrus (like freelove's lemons) are in season and though not locally grown are available in abundance. We're picking snow peas in the greenhouse (a gift from DD just before the hard freeze). Eventually, we will make better use of that space for winter greens and things. Right now we are experimenting with sprouting grains as a feed supplement. Sprouts for our own consumption are certainly doable.

We still have pumpkins and squashes in storage and make use of them quite a bit. Our mainstays (like freelove's) are soups and stews, breads, pastas, grains, beans and potatoes (sweet and white) with a dab of winter greens, stored or preserved vegies and fruits. Toasted pumpkin seeds and popped or parched grains (corn, millet, sorghum, amaranth) are available this time of year for snacks.

Herb wise other than dried herbs and their seeds we have rosemary, thyme, garlic chives and oregano. There may be some parsley coming up from seed, I'll have to check on it. We also have onions and garlic.

I don't know if it was the drought but we've had an abundance of Reishi mushrooms good for medicinal teas. Perhaps Mother Earth was providing for this flu season! winter Oyster Mushrooms should also be available.

[freelove]

We grew hull-less seed pumpkins for the first time last summer. The seeds are really good! We will be planting a lot more this year.

You reminded me that I also have fresh rosemary in pots and use it with the potatoes for roasted potatoes as well as lots of other things.

I, too, want to make better use of my greenhouse for winter vegetables and hope to add some tunnels to my garden at some point.

We often grow sprouts and thank you for reminding me. Now is a good time to get some started for salads and sandwiches.