It’s an exciting time around the garden. We’ve begun and will have completed by next week planting all the stuff that can’t take a frost, effectively finishing the summer planting. That in and of itself is exciting and full of promise.
In addition to that we’re harvesting, mostly herbs and baby greens at this point, all of it tasty. We’re preserving very little right now but every bit of it reminds me that winter will eventually arrive and that I will be so grateful to have all of those jars in our pantry.
Lovage vinegar is simply a jar stuffed with lovage leaves picked fresh from the garden and topped with white wine vinegar. Let it steep for 3 weeks, strain and there you have it: Lovage Vinegar. Perfect for dressing green salads, adding a bit soup, and is particularly tasty in potato salad.
There are blossoming plants all over Two Frog Home and they promise more tasty excitement in the coming months. Over the weekend, we harvested our first radishes too. I don’t mind saying they were mighty yummy. It’s a wonderous thing to taste garden fresh radishes each year, we truly forget how tasty they can be each winter.
What are you harvesting these days?
Don’t forget to sign up for my free canning webinar to get you started on preserving those harvests for the winter months!
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Rhubarb, rhubarb and more rhubarb
Waiting patiently for the radishes and beets to be ready. As it is only the first year for strawberries then not expecting any. Oh, how lovely to see things start to come on!
We have Kale- and quite a bit of it. So I had to search for recipes- Here is one for a savory tart- perfect for lunch or a light dinner. You will need 1 lb. kale stems removed. Break into bite sized pieces-dry out in unoiled frying pan-about 4 minutes stirring 2x. mix 1 cup flour, 1/2 cup olive oil, 1/2 cup water, 1/4 tsp salt together and press into pie tin. mix 3 eggs, 1/2 cup parmesan, and the chard- pour over dough in pie tin. Bake 40 minutes at 425. You are welcome.