What are you eating from your garden today?

Well we had it again last night and it was wonderful. I am talking about herbed spaghetti squash. So easy. Last night we did the song method (parsley, sage ....) with lemon olive oil instead of butter. Cook a small squash, clean and scrape the squash into a bowl. Heat 2.5  tablespoons of butter or I used the oil, add about a cup of the chopped herbs, salt and pepper and that's it. Mix together softly. The last time we made it we used parsley, sage, chives and basil with the same great results.

Looks like sauteed chard w/onion & garlic tonight.  Collard greens on the right for this mornings smoothie:

CC

Johnp that sounds amazing!i'll have to give that a try :-)

It is and so easy, except for cutting the squash in half to bake it. The receipe calls for four soft herbs whatever that means. The receipe also only uses three tablespoons of herbs but I didn't think it was near enough so use as much as you want.

Today (well, tomorrow when it's done cooking) I'm eating the Italian flat leaf parsley and oregano I've been growing!  I decided to buy a slow cooker (Farberware 6t - everything in my kitchen is Farberware if I can manage it) and make beef stew for the first time ever(!), and the recipe I liked called for....dried (hahahah) parsley and oregano!

I'm thinking about growing some red potatoes next year, and planting this celery I bought, so I can make the stew again next year from mostly my own veggies

Cock-a-leekie soup tonight with home grown leeks, celery and potatoes.

Two things that were old things .

Deep frozen on 22 June 2012 beef stew with all the veg  out the garden , home made dumplings & some of the few out the garden this year bits of cauli for tonight's tea meal.

 Yesterday we ate deep frozen on  1 Jan 2014 turkey & made up a nice curry with it.  The accompaniments we had with it were half segments of sweet tangerines , raisins & fine chopped red onion .   (Which came out the garden yeterday afternoon ..boy was that onion hot or what )  .


 We are in the stages eating most stuff out the garage deep chest freezer so that by the middle of Dec we can defrost it and put some new more up to date things in which tend to sell cheap over the Christmas period 14 Dec to 6 Jan  when every body & their granny only seem to want  turkey ,a lump of sirloin or a large boiled ham .


 I reckon we can get 10 or 20 pounds of chuck steak for at least half price as well as belly pork , boxes of small chickens , offal etc. from our local butchers shop.

ice cycles

green tomatoes

meatburner wrote:ice cycles

Lemon flavoured. meatburner?

today's breakfast before tackling more seaweed mountains:
the dried herb is oregano to be sprinkled over the top.

wow! that looks delicious CC!!  

We are having Butternut squash, beets, parsnip and two varieties of carrots with our Thanksgiving dinner today!!

I'm giving thanks for (and eating!) the following items from my garden today:

Fresh herbs for the stuffing (sage, thyme, rosemary)

Onions for the stuffing

Potatoes

Late-ripening tomatoes for the salad, plus a few baby spinach leaves that survived our recent cold snap

Blanched and frozen multi-color beans (steamed for the meal, of course)

Here's a picture of my 2011 Thanksgiving meal, before I cooked it:

Kelejan wrote:

meatburner wrote:ice cycles

Lemon flavoured. meatburner?

no Kelejan, even the lemon tree froze

Sweet potatoes and green beans to go along with the turkey dinner fixins.

yolos wrote:Sweet potatoes and green beans to go along with the turkey dinner fixins.

Same here, Crock Pot Caramel Sweet Potatoes, used purple onion from the garden for stuffing, freshly picked tomatoes, cucumber and red bell peppers to go with store bought Romaine (my lettuce is too small still).  

I started lettuce 3 times spanning August and September and all three times we got too hot and they bolted :-(  Fresh crop is about 2 inches high.

Chinese purple yams???  Never heard of those...  How purple are they, Dstack?

Dstack, You grew those? I'm impressed. I bought one at the Farmer's Market and talk about purple!

AtlantaMarie wrote:Chinese purple yams???  Never heard of those...  How purple are they, Dstack?

I never heard of them either until last year. My master gardener friend gave me a sprig/cutting. They are a deep purplish-red like standard beets. When I put them through my Ninja food processor it looked like blackberry sherbert ice cream! As you may know, yams are different than sweet potatoes, but the plant looks and grows the same.

sanderson wrote:Dstack,  You grew those?  I'm impressed.  I bought one at the Farmer's Market and talk about purple!  

Thanks Sanderson!  I don't grow these in my SFG boxes because they can be invasive. I grow them in large pots.

I'm also harvesting plenty of leafy greens for green smoothies. 


Collards, Red Russian Kale, Nero Toscana Kale, New Zealand Spinach, Swiss Chard, and various kinds if lettuce. Then that's Seminole Squash growing on the lattice.  It's growing better this year. Whatever soil deficiency I had seems to be corrected. I found another source for compost. Black Magic compost from a local nursery, which came full of worms in some of the bags.

I let some courgettes keep on growing to become nice dark skinned marrows . about a month ago I put seven of these 18 to 27 inch  beasts away in the vacant cool office as store marrows.

 We are having a 1/4 marrow  cut in nice thick rings roasted in the oven along with a big turkey crown , roast spuds & boiled Brussels sprouts.

I'm drooling at the prospect of the evening meal at 17.15 hrs ..only 1/2 hr to go .

Break time!
Kale on a hummus sandwich and a side of very yummy baby carrots.

Break's over...back to the beach...

Plantoid,  I had to Bing to know what you were talking about.