When I was planning the crops last winter, I knew 2020 was my year for winter squash. After two consecutive years where my squash plans had come to naught, I was hankering for a harvest.
Well, I may have overcompensated.
Wanting a diversity of squash to hedge my bets given all the weird weather the past several years, I grew early ripening bush delicatas, every size of butternut, black futsu and red kuri squash. At least one variety should make it through to maturity, right?
People joke about drowning in zucchini in July and August; taking to hiding it in the neighbour’s car or on the porch just to get rid of it. But zucchini is not a burden now that I know a couple cooking tricks that help deal with a lot of vegetable matter fast. Continue reading “Summer Squash Overload”
Looking at this picture of our fresh tomatoes almost hurts at this time of year.
It is February, and outside the wind is whipping the trees mercilessly. The second thaw of the winter has reduced the snow pack, but it’s going to be a long time until these beauties are on my plate again.
I used our last homegrown carrots last weekend. They were purple carrots–a variety called Starburst–that I dug out of the garden in January. I put them into a curry that got slammed into the oven so I could get back to transplanting Swiss chard. Hours later, those carrots were still pretty tasty, as was the curry.
Seasonal eating has been on trend for a while now. It’s something we are encouraged to explore to benefit our health, and the health of the planet. Growing most of our own vegetables here means we’ve really embraced seasonal eating. Maybe we are embracing it just a little too much, according to certain family members.