Reap what you sow

May 25, 2011 · 4 comments

 

 

 

 

 

 

We do buy food at grocery stores, but we don’t buy very much or very often. At home, we eat an awful log of fruit and vegetables, a good majority of which is homegrown or traded/gifted by friends or family. Partly because we’re ridiculously frugal and partly because out-of-season produce doesn’t taste very good, we end up eating various things that other people would likely throw out.

Last year’s onions (above) are sprouting like crazy now. What’s left of the summer harvest is surprisingly un-rotten. At this point, the bulb part is slimy and inedible, but it’s easy to trim/peel it off, leaving delicious green onions.

 

 

 

 

 

 

These new potatoes were planted in February in the greenhouse. Henry dug the first three plants yesterday, and got a pretty good yield.

 

 

 

 

 

 

Henry seeded beets about three weeks ago. The sprouts needed thinning, so he just collected all the ones he pulled and brought them down for dinner.

On the menu last night:

Wild mountain goat steak bites braised in local Pheasant Court Maréchal Foch with green onions and baby beet greens over steamed new potatoes

{ 4 comments… read them below or add one }

marni May 25, 2011 at 9:22 am

Now I feel incredibly dumb. I did not realizing the green onions on my moldy organic onion were edible!! I threw it away because I thought I had let my little experiment go long enough!!

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Camille May 25, 2011 at 11:04 pm

Well, you learned something new. I guess that’s the point of writing this. đŸ™‚

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Eve Geisler May 25, 2011 at 12:03 pm

This sounds familiar to me. We just finished the very last of our sprouted onions yesterday and ate the last squash on the weekend. Thank goodness for aspargus and spinach (the spinach was in our hoophouse) and rhubarb. I envy your potatoes though. Ours just got hilled up. We won’t have any for a month. I think your climate is a bit milder than it is here.

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Camille May 25, 2011 at 11:03 pm

We’ve also got some kale that overwintered pretty well outside. Parsley and fresh herbs, too. I’m a pretty huge fan of parsley. My parents have been growing the same unknown variety of garlic for 30+ years, and 10 months after being harvested, it might have a funky clover or two per head but is mostly intact and delicious.

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