Harvesting and Preserving Begins

From the garden this morning, I harvested: garlic, one tomato, a handful of green beans, a fist full of 2-ft. long chives, oregano, and basil. The basil was chopped, stuffed in ice cube trays and frozen for popping into soups and homemade pizza sauce. The chives were snipped and frozen. I nearly filled a quart-size bag…almost a year’s supply.

The oregano was hung up in the pantry to dry.

Then I turned my attention to harvested crops from the weekend. One wily zucchini, hiding out and trying to escape picking and hence, quite overgrown, became four loaves of zucchini bread. And 3/4 lb. of jalapenos were transformed into six jars of jalapeno jelly.

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