I’m not posting a Harvest Monday because, well, I haven’t harvested much of anything in the past week. I picked a bit of rhubarb to complete a batch of rhubarb-strawberry butter, but otherwise, it’s been a maintenance week for the gardens. In case you’re wondering, here’s the “harvest” from Saturday’s farm market.
Some of the goodies are for eating now, and some are for putting up – storing for later. From left to right: blueberries, now; strawberries, now and later; grapeseed oil and smoky sea salt, now and later; carrots, now; tomatoes, now; mushrooms, now; lettuces, now; peas, later; more lettuces, now; asparagus, later. Oh, I forgot the cheeses. Block of cheddar, for eating now. Cheese curds, for sharing with La Petite. We sampled a few to make sure they were tasty.
The Facebook comments on this picture got interesting. I joked (sort of) that I was prepping for the Walker Apocalypse. Many teachers I know are in a Cautiously Paranoid condition; we know the future of public education in our state is shaky, at best. We’re looking to provide for our families one way or another. My method consists (in part) of filling the freezer and the pantry with decent food, mostly organic, much locally grown.
If you want to see harvests that will make you hungry, visit Daphne’s Dandelions. If you want to see more of what’s happening in Daisy’ pantry and freezer, stay tuned. I’m simmering a batch of strawberry-rhubarb butter right now, as I type. The house smells wonderful.