What are you eating from your garden today?

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https://squarefoot.forumotion.com/t18877-it-s-kefir-time?highlight=kefir

TNGeezer wrote:

CapeCoddess wrote:Oh my gosh I just hit the motherload. I guess I haven't done it a while but I cleaned out the freezer today and ran across a bag each of strawberries, garlic scapes, peppers and tomatoes. So I made some strawberry yogurt which will go in the fridge for dessert tonight. And I'm cooking up some tomato sauce, garlic scapes and fusilli for lunch today.

Can you give a brief explanation how you make your homemade yogurt?  Do you have a yogurt maker or do you use something else?  What do you use for starter?  Have you tried making Kefir?

Do you think an amateur could make coconut yogurt?

My homemade yogurt is probably unsafe because I don't bring the milk to a boil first, altho I've been doing it for decades. The best tasting is when I use organic full fat milk, warm it on the stove (you're supposed bring it to simmer then cool but I don't) or in the micro, add some Stoneyfield plain as the starter, stir, put in my Sultan yogurt maker for 7-9 hrs.

In FL I used to fill a 4 C measuring cup with filtered water, heat it in the micro, add powdered milk, then yogurt (about 2 T), wisk, cover with a thick towel and stick it on top of the water heater for 7-9. Makes a thinner yogurt than with real milk.

Just remember, if you read the online recipes, you're supposed to bring it to a boil. I haven't had very good results with nut milk yogurt yet. It divides and the whey, which I love when using milk, is horrible tasting to me. I'll work on it more once I retire.

Yes, some of us on the forum make Kefir. I see that Sanderson has resurrected the thread.

Cold rainy oatmeal and two soups day.
Lunch soup had over-wintered mustard greens in it.
Dinner soup used leeks, parsnips, garlic, and thyme and rosemary because new forum member MBroman reminded me how much I love having my fresh herbs.

TNGeezer
This is the beginning of my third year drinking home brewed kefir. There is a kefir thread that CC mentioned. Apparently I started it two years ago. Be glad to help from my experiences.

Cauliflower leaves. The rabbit was getting them until I made chips out of them, yesterday. They were so yummy I don't think the rabbit will be getting any more of them.

Fresh oregano on the pork chops, plus sauteed 24-month old, flowering spring onion. The onions divided last fall so I planted some of them.

Swiss Chard, thus far loving it as it is a very mild green. Basil as well, on anything, or just plain right off the plant. Sweet aftertaste I love

Lots of tender sweet kale and collards now growing on last year's plants, for smoothies, sandwiches, stir-fries and salads.

Oh, and spring chives! Deeeelishis!

CapeCoddess wrote:Lots of tender sweet kale and collards now growing on last year's plants, for smoothies, sandwiches, stir-fries and salads.

Oh, and spring chives! Deeeelishis!

The only thing growing that I could eat would be chives.  

Spinach, always spinach. lol Now I have one baby carrot and a handful of potatoes to go with my spinach.

countrynaturals wrote:Cauliflower leaves. The rabbit was getting them until I made chips out of them, yesterday. They were so yummy I don't think the rabbit will be getting any more of them.

At first I thought you made chips out of the rabbits.

Been having asparagus every day either as a dinner side dish, or with my eggs in the morning. Before SFG I would have never thought to have veggies with breakfast. Now, it's a treat.

We just ate the last rutabaga, it was still delicious.

47 pounds of spinach - from 54 squares.  Ugh!   

Won't do that again!!!!

I had sautéed zucchini and onion today for lunch. Fresh from the garden. First zucchini to get big enough and pulled one of my extra onion plants I put in my cucumber container.

Collard greens, bolting komatsuna leaves, and bolting Brussels sprouts leaves were in lunch.

"Catering" tonight, and I'm including deviled eggs adorned with arugula flowers and claytonia flowers.

Second year collard greens. I picked a bunch of fresh baby ones this morning for my smoothie.  Since I don't need the seeds yet I'm also eating the flower buds off the collards and the kales along with the leaves.

Handful of snap peas,There about done for the year, Got to 95* under the shade Yesterday The garden is starting to shut down for the summer,

newbeone wrote:Handful of snap peas,There about done for the year, Got to 95* under the shade Yesterday The garden is starting to shut down for the summer,

Planting mine today!  I love them, I am a bit late, we will see.  Maybe the weather will cooperate.  

I am nibbling on some lettuce leaves and spinach a maybe a few kale leaves....

Honey Baked Ham, Fava Beans from the garden, and Broccoli from the garden picked 30 minutes before cooking.  Wow, what a difference fresh picked and cooked makes.

Yellow squash. Made the mistake of letting one of their other brothers go too long!

Very very nice, Hot!!!
I have summer squash envy. SVB always kill mine so I've given up.

I ate a kale leaf in my salad...it was the best part.

Cream of asparagus soup. Four cups of cut up spears made two quarts. I grew up on Campbell's 'special' metal tasting soup with those tiny scant slivers of asparagus.  What a treat to have home made loaded with fresh sweet 1/2 inch pieces. That was after a quarter of the soup went through the blender and the creamy base was infused with the taste. Honestly it is marvelous.

YUMMO!