What are You Eating from the Garden?

[flowerbug]

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Since I have been able to move one wheelbarrow of used stall bedding in the last week, I should be able to move a wheelbarrow's worth of stall onto the beds asap.
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i would not recommend at this point covering it very deep with anything else unless it is some very delicate variety. the garlic i sent you is not harmed at all by winter cold as long as it doesn't dry out or get frost heaved out of the ground entirely.

i would be more worried at this point by it being rotted by too much organic material put on top and too wet and compacted and cold. you can always amend the patch later this spring when it gets warmer.

 

[Phaedra]

Another batch of microgreens and wheat grass - in fact, not just wheat, they are from the 6-grain mix I bought for making my own multi-grain whole flour.

Compared with micro-greens, wheat and rye berries are much larger and more suitable for this system. For normal micro green seeds, I need to add another layer of paper-based filter.

Time to harvest!

Those are for our cats, dogs, chickens, and quails.

For ourselves, we picked the microgreens.

Basils growing on the window sill, fresh egg (most hens start laying again), and sourdough toast.

A very lovely brunch~

 

[ducks4you]

You just taught me more about growing microgreens.

 

[Branching Out]

There's something comforting about cooking up a big pot of Bolognese sauce when the snow flies. This one has roasted summer tomatoes from the freezer, home grown dried bay leaves, fresh garlic, and Siracha peppers and carrots picked from the garden. Not bad for February!

We also made a beany hummus to go with freshly baked Italian bread-- several jars of the bean dip will be frozen for future snacking.

 

[Dahlia]

Just polished off some snow crab, lobster tails, and homemade sauerkraut. (The sauerkraut was bottled in the late summer from garden grown cabbage.)

 

[ducks4you]

@Dahlia , I could use a good sauerkraut recipe. I tried making some last year. It tasted initially good, but I wasn't sure about the storage.
Any recipes or tips would be Greatly appreciated!

 

[hdan]

Still have lots of green beans, peas, pickles, garlic I'm still eating from my garden.
Hope I put this message in right place. Sometimes I'm looking at current post scrolling down reading not realizing I scrolled down to older post liking something that was posted a year ago. But guess that's ok too. Dates change very quickly scrolling through.

 

[Dahlia]

@Dahlia , I could use a good sauerkraut recipe. I tried making some last year. It tasted initially good, but I wasn't sure about the storage.
Any recipes or tips would be Greatly appreciated!

Simple Sauerkraut

Ingredients:
* 1 medium head of cabbage
* 1-3 tablespoons sea salt

Instructions:
1. Chop or shred cabbage. Sprinkle with salt.
2. Knead the cabbage with clean hands, or pound with a potato masher or Cabbage Crusher about 10 minutes, until there is enough liquid to cover.
3. Stuff the cabbage into a quart jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover cabbage.
4. Cover the jar with an airlock lid, and place a glass weight in the jar to hold the cabbage under the water.
5. Culture at room temperature (60-70°F is preferred) for at least 2 weeks and until desired flavor and texture are achieved. Taste every few days.
6. Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage.

The sauerkraut's flavor will continue to develop as it ages. Makes approximately 1 quart.

In my experience the sauerkraut lasts about 4 - 6 months.