2015年7月29日水曜日

It's started!

I try not to buy vegetables. I'm not really hardcore about it, I buy mushrooms year round as we grow them but at the 'ooooo look! A mushroom!' level rather than the meeting demand level, and will buy veggies if necessary but I believe in eating fresh seasonal produce and we grow so much out there if we don't eat it it's a waste!

With this philosophy backing our meals we eat a lot of Chinese cabbage, leaks, daikon and pickles in winter and a lot of leafy greens for much of Spring as they are the first crop to be ready to harvest each year. 

And then, without being able to pinpoint a day that it happens, each year we go from 101 creative ways to disguise the fact we're eating bokchoy and spinach AGAIN to WHOAAAAA- we're drowning in produce and need to start eating six meals a day just to get through it all!

And that's what happened Tuesday. I realised I was surrounded by containers of produce and needed to start blanching and freezing and bottling and canning and all those other jobs that start when the growing and harvesting jobs are finally done.

This season is also a great one for veggie meals. Harvest meals. Summer feasts:


(no, it's not your eyes, that's a blurry pic)

Salted cucumbers, corn on the cob, tomato, runner beans and broad beans, onion, garlic, eggplant, egg, flour and chicken mince stuffed capsicum.

The only thing we didn't grow ourselves was the chicken mince.

A truly satisfying meal.

Now we just need to eat about 100 satisfying meals and we'll clear the kitchen of produce- just in time to harvest some more....

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