What are you eating from your garden today?

Very nice Erica!

Green tomatos, green tomatos and more green tomatos. Made chutney, refrigerato dilled green tomatos and have plans for a country ham and green tomato soup.

Also have some lettuce and onions that I served with curry chicken salad.

Kay

ericam wrote:Today's harvest, ready for a yummy salad for dinner, perfect for a hot day! It hit 33C today (91.4F), summer temps already and we only just hit November!

You did it!!! Well done!
CC

More autumn carrots cut as carrots batton lightly boiled 7 buttered , finally got two squares in a bed clear as well .
They went well with braized steak & shop purchased potatoes & sprouts with home made knife & fork gravy

It's cold outside and we are expecting even colder temps and perhaps a bit of snow.
I discovered some forgotten Red Sails lettuce yesterday.

The colors are awesome! Some of the best I've had all year

I pulled some Scarlet Nantes to nibble on too.


Nice scarlet shoulder!


My carrot week carrot box is putting out some nice lettuce, spinach, and radish.



The radish look a bit rough from the freezes and snows they've endured, but man are they the tastiest of the season!!

Last night we had Thelma Sanders (sweet potato) squash. The seeds were given to me by Nonna and I managed to get 2 fruit from the plant

then 2 nights ago we had these Galeuse d'Eysines Also given to me by Nonna


The cool part is that we have ended up with TONS of seeds......

RoOsTeR wrote:
I pulled some Scarlet Nantes to nibble on too.

Are you kidding me??? Look at the size of those carrots, wouldja! How did you do that? Did you put bone meal in your soil?

Also, what kind of lettuce is that big one in your carrot week box?

CC

CapeCoddess wrote:

RoOsTeR wrote:
I pulled some Scarlet Nantes to nibble on too.

Are you kidding me??? Look at the size of those carrots, wouldja! How did you do that? Did you put bone meal in your soil?

Also, what kind of lettuce is that big one in your carrot week box?

CC

100% Mel's Mix!
The lettuce is a scattering of Black Seed Simpson and Buttercrunch.

We baked fingerling potatoes from a friend's garden and Mountanier winter squash from our garden with chicken last night. Tonight we will have lentils cooked in the pan drippings from last night with my garden's onions and apples and beet greens and venison sausage.

This afternoon, we are having a pot luck at the house with friends. I'm furnishing fresh lettuce and pak cabbage for a salad as well as 15 hour smoked pork shoulder (pulled pork) and beef brisket. I stated cooking last night at 9 pm. It smells so good your mouth just keeps on wanting to eat.

Carrots

One carrot, which surprised me. Must go and look for some more.
I cleared the chard and kale.

A few snowflakes are now falling, one here, one there. The top of my compost heap is now frozen, I can lift the top like a blanket.

Enjoying some of the last spinach and arugula. I think fall spinach is the best, it just grows so much slower than the spring.. Mulched the fall planted garlic with a few inches of straw with much colder temperatures expected Monday and beyond (I'm surprised the garlic grew 1-1 1/2" shoots in only 4 weeks).

We had a heavy frost, which nipped the sweet potato vines. I've dug all afternoon. 4 x5 gal. bucketts and I'm still not finished. I'm tempted to try growing in bucketts, then maybe they could be contained and found easier.
I have normal orange, from the grocery, Sumor, a white sweet, Sweet Ivis cream, also white, Wilma, rusty red, Goldrush red, White jewel. white. All we've eaten so far is the one's from the grocery, and boy are they sweet.
Sumor is supposedly a fair substitute for a irish potato, we'll see, for the SB got all the white potatoes too.
Lettuce and spinach not big enough for a salad yet. You'alls carrots look so good!
Jo

Spaghetti squash (the one that climbed up the rhodie hedge and grew hanging there all summer) with sauce & parm, with swiss chard in garlic & olive oil.

CC

You did great! Looks fantastic, Yum!!
Wish mine grew but it was too weird looking. So I froze it and still cutting pieces for the worm bins.

My first home grown sweet potato and chard.

Kay

carrots!

they seem to have done much better as a fall planting then a spring one

hugs
rose

Still getting greens, snow & sugar peas for my lunches:

Don't know if my carrots and beets are still growing or not. I'll hold off on pulling them for as long as possible in case they are. They are probably the size of matchsticks & peas about now

CC

We had carrots , parsley , celery , swede and leeks out the garden and made them in to this .





Recipe :- Olde worlde Welsh recipe ....Traditional

Granny’s broth or as the Welsh say ( Cawl Marngu ) sounds a bit like “ Cowel Marngi “

The quality & taste varies all over Wales .. pubs , clubs & restaurants tend to sell it as a salty bowl of greasy dish water ( with hard white cheese and fresh baked bread for dipping in it if you’re lucky ).

This recipe is quite different from all the others I’ve had
It ends up as a thick light coloured meat & veg soup with a hint of ground black pepper and even less of a hint of salt
Serves at least 8 people. Read it carefully as it is usually prepared over two days.
Ingredients
4 pound of neck or leg of lamb or sheep
350 to 400 gram of Swede... aka rutabaga or turnip peeled and cut to ½ inch cubes
350 to 400 gram peeled carrots cubed to ½ cubes
900 gram of potatoes cubed to 1 & ½ lumps (any smaller and they will disintegrate)
300 to 350 gram of cleaned leeks, cut the green tops and white apart & save both
Cut the white leek bits in to 1 inch long sections across the stem
Cut the greenery into ¾ inch strips across the length.
40 gram of fresh parsley washed and most of the bigger stalks removed chop finely last thing
(I added one large stick of fine chopped celery as a personal adjustment to the original recipe)
1 ounce plain white flour and a little cold milk mixed up and settled then mixed again till no lumps remain.
1/4 teaspoon of ground black pepper
15 gram of salt.
Part cooked baguettes (I cheated here LOL)
Hard strong white cheese at an ounce per person cut the cheese into ½ inch cubes

Preparation.
Day one
Put the meat in a slow cooker pot or a large heavy saucepan. I had to cut the leg of mutton into three so it would fit in my slow cooker, add all salt and pepper , pour over enough boiling water to give an inch of water over it all . Slow cook or simmer for about 4 hours, turning he meat in the pot several times during the session to ensure evenness of cooking.
Leave to go cold over night with lid on the pot... if cool enough put it in the fridge overnight to set the fat and remove the set fat in the morning.
Day two
Remove set fat; pour stock into a container for later on.
Strip the meat off any bones and remove any strips or bits of fat & gristle, if you can get the marrow out the bone add that to the soup.
Cut the meat bits up into ½ inch cubes or slightly smaller.
Add the cubed carrots, the cubed Swede & the white of the leeks bring to boil and simmer gently for 2 & ½ hrs... a slow cooker boil the stock pour over veg in the pot and slow cook for three hours.
Add potatoes and simmer for another 30 min ...slow cook for another 45 minutes till potatoes are just starting to become fully cooked but not over cooked & falling apart.
When at this state add flour to 1/3 cup of cold milk and beat till lump free , you might have to let it stand and beat it several times so it makes sense to prepare the flour and milk well before it’s needed , now stir the flour & milk in the cowl .
Now add the cut up leek greenery & all the fine chopped parsley (dried parsley is not so good) simmer for another 12 minutes.
Serve in big soup dishes of small basins & eat with a spoon it is whilst hot
Put the part cooked baguettes in the preheated oven and cook as per instructions. Aiming to have the bread cooled and well cooled by the time the Cawl is ready,
Just before serving the Cawl cut bread into 1 inch thick slanted noggins and serve up with the cowl.
It’s up to you whether you put the cheese in the top if the soup in the bowl or nibble it with the bread. Munchkin puts her cheese in the soup and stirs it in

Apparently in yesteryear Cawl was the most common dish served for dinner (early evening meal) on the farm during the colder darker winter months in South & West Wales.
The broth used to be drained off and eaten with the bread & cheese as a starter course and the veg and meat as the main course.

Does it freeze???
I don’t know at present for I have usually made just enough for three of us. We will be freezing whatever is left after we have had our lunch tomorrow so I’ll report back on freezing in a couple of weeks.

We have ended up with tons of carrots, and I have been putting one of them in a smoothie every morning
They are almost as sweet as the peaches I froze last summer

Wow, GWN, what kind of carrots did you plant? The April 15 Nantes, or something more exotic? Nonna

I dusted it with this yesterday

after noticing leaf miners and been spraying with soapy water for a week now because i saw
Today I noticed this:
Is it more insect damage or did the dust burned it?

First Autumn broccoli, kissed by a couple of freezing cold nights, hope it will still taste ok-

Wow, GWN, wha

t kind of carrots did you plant? The April 15 Nantes, or something more exotic? Nonna

Nonna, I planted coreless nantes, danvers half long and sweetness III
They all have turned out quite delicious.
I sort of ignored them all year with so many other things to be busy eating, and now I seem to have lots of time to be eating carrots.
I am thinking I might just use them all for smoothies, I have never cared for cooked carrots as much as raw.
I have also made some incredible soups, just dumping in a little bit of everything and cooking for awhile and then blendering.

Great fun..... Llama momma, wish I could eat broccoli, yours looks great.