Tomato time! On Friday we harvested our first handful of tomatoes which automatically went into making homemade spaghetti sauce. After a fall and winter of homegrown/canned tomato sauce it was a treat to once again taste a fresh, homegrown tomato. And on Sunday we enjoyed a ALT sandwich – local/barter avocados, homegrown lettuce and tomato sandwich – delicious! I could have polished off two, but had to control myself!
Cleaning the 50 lbs of elephant garlic for drying and storing with a toothbrush. After. we placed the cleaned garlic on a wire shelf in the garage (when drying air flow is important!).
I happily commented now that our garage is looking more and more like a barn that it “smells of garlic and goats.” Not that our goats smell (heavens no!) – but it’s more their hay and feed. Oh, and I forgot to add the smell of beeswax to the mix…. all urban homesteady smells! mmmmmmm
Clay pot irrigated tomato bed. The warmer temps have really kicked off the summer crops. The tomatoes have reached the third “rung” of the trellises and growing!
Eggplants grow taller by the day- wonder if this year we’ll get some veggies giants. One year some of our veggies grew into small “trees”
Front yard farming: artichokes, chives, burdock, roses and lima beans
Gorgeous peaches! Nothing says “summertime” than eating (um slurping) a warm peach.
And lovely brilliant blue blueberries. They just look so lovely sitting there – shame to eat em!
Freedom Farmer S says that he’s got a bunch of cabbage coming on ( 200 lbs he thinks) so this week I’ll make another batch of whey (using plain yogurt) to have ready. I still have a huge bag of shredded daikons so there’s definitley more kimchi to be made.
Speaking of using up the daikon, the batch of sweet relish turned out to be really tasty. Since we are vegetarian and don’t really eat soy “meat substitute” products (only on special occasion) I am thinking of cooking up some black beans today in the solar oven and making some black bean “veggie” patties and dabbing on a spoonful of sweet daikon relish. Sounds delicious already.
After picking 20 lbs of red RIPE strawberries from our patch in the driveway they had to be “dealt with” – pronto. So we froze some, ate some fresh and jammed up the rest.