Chilly Carrots and Kale

Adversity? Nope – Hard core gardening!!  Fit for a deer?! We aren’t going to let a snow get in our way…

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Who said you can’t have fresh back yard garden veggies in the Canadian winter?! It takes some planning, some luck and a bit of crazy – but seeing little faces light up when they find veggies they planted last summer under the snow is pretty cool.

It was actually warm enough to dig under the snow with some garden gloves in the winter tunnel this morning (a balmy +3 degrees celsius!).  The strong winds and piles of snow destroyed our pitiful little tunnel, but the straw insulation managed to protect the few precious carrots we had left!!  Hubby thought he had picked most of them for Christmas dinner but there were enough little guys left for a quick snack!!  The kale is still going strong – that “vile weed” seems to survive everything we throw at it.  Thank goodness it tastes good in soup and pasta…

The beet, turnip, leek and onion tunnel is still covered in ice and feet of snow (completely unaccessible on crutches), hopefully we will be blessed enough with a few more warmer days before winter sets in again and we will be able to see some green under there as well!

Worth a try next year in your yard?

 

“Always seek out the seed of triumph in every adversity.” ~ Og Mandino

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Eating Local – Rainbow Hodge Podge

I love Hodge Podge, an East Coast traditional vegetable soup/chowder of sorts.  It celebrates simplicity, deliciousness and fresh garden treasures.  There are many ways to make Hodge Podge, but in honour of my wee girl’s delight in planting pink and purple veggies, we made a rainbow version today with what we could pick fresh this morning.  Being a wee bit different with the pink and purple beans and carrots, we thought it would be okay the break the rules a bit further and add a red onion and a few chives. The great part about hodge hodge is that there is no real rules, you throw stuff in the pot as you prep the next step (and if you are really good you can even have a batch of biscuits in and baked by the time the process is done!)  And the best part – it is almost completely sourced from the backyard or a local market this time of year; the slat and pepper are the only renegades!

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Here is our recipe(ish)

From the Garden:

1 Red onion, chopped fine

3 cups Pink Chieftain Potatoes, chopped chunky

2 cups Purple Gem Potatoes, chopped chunky

A handful of chives

3 cups Orange, purple and white carrots, cut chunky

3 cups Pink, purple and green beans, snapped

Snap peas (as many as I could salvage)

From the Store:

1 1/2 cups Heavy Cream, 2 1/2 cups milk – that is what we had in the fridge (or half and half) – Local!

1/4 cup Real Butter –  Local!

Salt and Pepper

From the family – Grandma’s Butter Biscuits 

Sorry, this one is top secret!

How we did it:

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Simmer the onions in butter until clear (ish)

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Add chopped potatoes and chives, add water just to cover. Bring to gentle boil until the carrots are chopped.

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Add the carrots, cook for 5-10 minutes, then add the beans and reduce the heat.

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While the carrots are cooking – prep the biscuits (only knead 20 times – 21 would be against the time honoured rules!!)

Once the beans go in, cook for 10 minutes and put the biscuits in the oven (mine stay in 16 minutes).

Once the beans are just tender, drain off the water.  Add the milk, cream, 1/4 cup of butter and as much salt and pepper as needed to taste.

Heat over medium low heat to hot (the biscuits should be done just on time!).  Do not boil.

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Of course, the biscuits are for dunking…if they last!!

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They don’t last long in our house….

Picked and Planted – August 5th-29th

These past weeks we picked:

A whole lot of everything!!  We have had a constant supply of everything from the past month, including a reintroduction of radish from the second planting, some random lettuces and especially exciting was the addition of tomatoes and tomatillos! I love tomatoes so much, I did a special post just on them…yup, love ’em!

August was a big month – we picked a lot, we saved a lot, we jammed and baked a lot while on vacation and since being home, we have frozen a lot.  My hubby is thoroughly enjoying the quote ” We are putting up some big numbers, big numbers…” I can’t argue!

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Onions

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Herbs and garlic

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All sorts of colourful carrots – no better way to get little ones to eat veggies than to let them pick out their favourite colours and plant them!

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Carrots are not the only the only veggies that come in multi-colour!  We have been picking green, yellow, pink, purple and speckled beans in all shapes and sizes.

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Magically, rhubarb has continued to produce in the shade.  We froze 16 cups so far for the winter.

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Apples are almost ripe – we picked 5 pounds in advance of the deer, hopefully we didn’t pick them too early…

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Our favourite root veggie – beets!  So delicious steamed or roasted.

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And what good are tomatoes and basil without cucumbers for greek salad?

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And not to be forgotten…TOMATOES!!!!

WOW!  What a month!!!

Approx savings compared to local market: 495.89!!

Total since May 26th – $1118.46

Total weight picked this period: 103.31 pounds!!  That is more than my 12 year old – our minds are blown!

Total to date: 232.59 pounds

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This was our first massive picking before we left on vacation – the picking buckets get loaded into the truck with everything else so we don’t have to go to the store during our holidays.

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This was our second big picking after holidays for the freezer and storage!

A few notes – 1. Prices are calculated by comparing to the price of non-organic, (local when possible) produce at the local grocery store that we stop at the most.  We usually buy our produce (when our hand is forced) at a local veggie market that is mostly organic and spray free, but tends to be more expensive and has less selection.  We chose to compare to the supermarket as it was more reflective of what most people would buy and what I could quickly take a picture of with my camera when grabbing the weekly essentials without an extra trip. If I cannot find what we grew (market turnip, tomatillos etc.), I will call the specialty market in Halifax for their prices. These costs do not factor in the price of what the produce becomes (jams, pies, baking, salsa, pickles etc.), simply the raw food we pick. I suspect our savings would be almost double if we compared to organic or final products!

2. Since May 26th, we have purchased 2 pounds of tomatoes, 6 cucumbers, 1 bag of potatoes, 8 bunches of bananas, 3 watermelons and 1 pineapple. Everything else has come from our garden or our weekly fruit share from Tap Root/Noggins CSA.  Not bad, if I do say so myself!!!

3. We record everything by hand after weighing our picking buckets with a digital fish scale.  The kids are getting to be very good little book keepers!  We are not separating by variety of tomato, bean, kale etc. but we are separating by type of veggie.  Maybe next year…

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My wee book keeper.

These past weeks we planted:

Zippo.  Vacation and work got the best of us!  That said, we finally pulled out the peas today and made space for all the fall greens we hope to plant tomorrow and later this week. Stay tuned!

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(Taken right after we got home – in desperate need of a mow and a lot of weeding!)

Picked and Planted – July 24 – Aug 3

This week we picked:

Snap peas, snow peas – still by the bucket full every two days!

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Raspberries and blueberries – we have picked a box of raspberries almost every day, so good for breakfast in yogourt.

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Our first bush beans – these are “Tanya’s Pink Pod” from Annapolis Seed, picked especially from my wee girl’s bed.

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Scarlett Runner and Purple Fortilluto Pole beans

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Carrots!!!  Many are still small, but oh….so….tasty!!!

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Zucchini, zucchini and MORE zucchini – Sun stripe and Black Beauty are doing amazingly well this year;  starting them under black film and 6mm hoops agreed with them!  I have some plants that are 5 feet tall – yesterday we picked 14 in one day…lots of baking for us.  I grate 2 cup bags for the freezer for winter as well using it in almost everything I can hide it in.  We love zucchini sautéed, as noodles, stuffed with lasagne fixings, baked with cheeses and in dumped in soups. But nothing makes chocolate cake more moist than this awesome veggie!

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I pulled our overwintered curly kale and am letting the pods dry out to collect the seeds.  We also pulled the lettuce that we let go to seed.  Tonight we clipped the pods and put them in a paper bag in the furnace room to finish drying out.  There should be enough seeds to never, ever, ever have to buy them again!!!

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Finally, we picked radish (round 2), broccoli (the big one of 2 heads the ground hog did not destroy…), kale, onion, a few rogue scapes, swiss chard and many fresh herbs including basil, chives, thyme, oregano, sage, cilantro and dill.  Soon these will have to be dried or frozen for winter.

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Approx savings compared to local market: $136.01

Total weight picked this week: 41.74 pounds – yup, zucchini weigh a lot!!

This week we planted:

After pulling the remaining lettuce and decimated broccoli, we planted a few more bush beans, carrots and beets for the fall.  We are taking summer vacation for a few weeks, so there will be a planting hiatus after which the fall harvest planting will start in ernest.  Hopefully we get some tomatoes and cucumbers soon!!

Wishing you all a beautiful sunny week!  Here are a few pictures of our beautiful ocean this past weekend – my girls were away so I borrowed my Dad’s car and my fur baby and I went on an adventure in search of a great beach. It was simply too hot to garden!!

“A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing and the lawn mower is broken!” ~ James Dent