What are you eating from your garden today?

I finally got some good tomatoes  and a little bit of lettuce.  
Note: the cheese croutons and paper plate were not grown in the ANSFG!

A perfect little burpless cucumber. I can't believe my garden is still producing with our nights in the mid 30s.

Home made chicken soup .
Alison pressure cooked the carcass from Saturday evening meal , used home canned 1/3 pint of tomatoes  & some home grown celery & five home grown onions + shop purchased carrots to make the basic stock yesterday evening .

 I stripped it all today ,sieved out the big lumps .  the cooked celery & hunks of carrots are to be part of the dogs evening meal & tomorrows breakfast .

 The stock got another three caramelised onions & a level teaspoon of polish seasoning salt pus a fine diced carrot .   Once it was to a rolling boil Alison  added a table spoon of pearl barley & pulses soup mix
 
 It was then simmered for a  hour or so till the barley jellied a little .
 added a teaspoon of corn flower & 1/4 cup of milk to thicken & cream it a little .

 The three of us had it with home baked bread for tea to night ... still 1 & 1/2 pints left for lunch tomorrow .

Verdict Delicious ......... indeed .

Lunch was Bok Choy and Pineapple Salad with Peanut Dressing - using my bok choy and scallions:
  https://www.chowhound.com/recipes/bok-choy-and-pineapple-salad-with-peanut-dressing-30351
I made my own spicy peanut dressing (doctored up Thai Kitchen peanut satay sauce) since the reviews were mixed on the one included in the recipe. I added krab. I really enjoyed it! I look forward to having it again, if my bok choy can mature before it gets too cold under the frost covers.

Dinner was nachoes because it's nacho day (first I've heard of this, but why not.) I used more scallions and some of my poblanos.

countrynaturals wrote:A perfect little burpless cucumber. I can't believe my garden is still producing with our nights in the mid 30s.

And now another one!

All your goodies sound wonderful!!!

Tonight, I ate the last of my Yukon Gold potatoes.  They are yummy, sweet, buttery,  Why the last you say?  

OK, my first year. I did YG taters.  They grew the whole season, and made many pounds of spuds...in my old boxes which are deep .  

Fast forward...trying to get double duty on some squares, I succession planted the YGs.  They did OK...ish.

This year,took too many liberties and it just didn’t work.  

Back to plan A

"Back to Plan A."  We gardeners learn a lot from our mistakes, more so than from our successes as SFGners are adventurous.

Suz, Don't you just love valiant plants!

sanderson wrote:"Back to Plan A."  We gardeners learn a lot from our mistakes, more so than from our successes as SFGners are adventurous.

Suz, Don't you just love valiant plants!

Absolutely! Our weather is supposed to be nasty for the next 10 days, but not getting any colder, so anything that's still alive should make it for another couple of weeks. Maybe I can still get a few tomatillos? tomatilloes? Whatever.

Yes, sanderson, I did a lot of things right in yr 1....and lot of things not right!  LOL!

Watermelon the last one for the season the tail was not completely dead yet but last night it got down to 50*, now I know you northern people don't think 50 is cold but the old blood gets a mite thin down here so now I can stay in where it's warm. pretend it's summer and enjoy my watermelon.

Newbeone,  I foresee you eating sweet potatoes in your future.    

I ate the last little cantaloupe. I picked it green last week and let it ripen in the window. It was delish!

For the first time in many years. we had tomatoes "from the garden" at Thanksgiving. So glad the first frost held off until early November and the tomatoes ripened in the house. Onions and kale added to the meal.

I have a few green tomatoes I'm hoping will blush before December freeze. Otherwise, I will try fried green tomatoes.

Today home grown red onions in a home made beef broth with home made tomato mush soup plus a shop brought carrot , celery & a leaf  of savoy cabbage . Heaped teaspoon of the Polish seasoning salt .. cook onions for 15 min add carrots cook 15 min  then add rest of veg cook 5 min ad stock & toms cook 12 min . 

 It's a very slurp-able soup indeed , will even better tomorrow with a grating or three of home smoked hard cheese on it .

Last night - pressure-cooked collard greens. Delicious. Better than kale.

Today - shriveling peppers, indoor-ripened tomatoes, wilted leeks, and volunteer mustard greens (served with eggs and cheese.)

Yesterday had a big salad using fresh from the garden Malabar spinach, New Zealand Spinach. young mustard leaves, a few sweet basil leaves and home grown Tomatoes, been picking the tomatoes as soon as they get a blush to ripen inside to take the strain off the plants as the nights are now going below 50* now.  Today we had a tomato and Malabar spinach sandwich on toasted rye with a cup of soup.

I picked this carrot and had my share for breakfast. Frankie (rabbit) will get his share as a mid-morning snack. This was the biggest, fattest, tastiest carrot I've ever grown. I'm pretty sure I can grow them year-round and have a home-grown carrot to eat every day of the year.

I never said it was pretty.

Rattlesnake beans I harvested in the summer, cooked and then froze in food saver bags.

Butternut (Burpee's Butterbush) squash as part of Thanksgiving part II. I feel like I should switch to a powdery mildew resistant variety, but this variety has a lot going for it: intense orange. concentrated flavor, and compact growth for the limited full-sun space my front porch.

yolos wrote:Rattlesnake beans I harvested in the summer, cooked and then froze in food saver bags.

Isn't it neat to freeze summer harvests in Seal-a-Meal bags?

sanderson wrote:

yolos wrote:Rattlesnake beans I harvested in the summer, cooked and then froze in food saver bags.

Isn't it neat to freeze summer harvests in Seal-a-Meal bags?  

I love it.  Especially if I cook a big old pot of beans and then freeze them in single dinner size packs.  Just plunge the frozen food saver bag of beans in a pot with boiling water and they will defrost and warm up nicely.

Yolos, I just keep on learning from you. I re-read the manual for Food Saver and sure enough I can reheat in hot water. "You can also reheat foods in FoodSaver (R) Bags by placing them in water at a low simmer (below 170*F (75*C)" Online instructions for Seal-a-Meal is the same - simmer.

My dinner tonight was sweet potato fingerlings, sauteed baby bok choy and fresh Sun Gold tomatoes.

Tomorrow I will try AllRecipe for fried green tomatoes, my first time. We have a freeze warning for tonight so I went out at 11:30 PM and picked all of the green Mortgage Lifters.