Back in March, when fresh veg was just a gleam in our eyes, I made the wise—if rather obvious—decision to only grow food we want to eat, and not to grow too much of any one crop. Choosing what to grow was easy, but how much is too much? Fortunately the Virginia Cooperative Extension has an excellent
Riches! Those carrots made my mouth water. I have already put my herbs through the food processor with a drop or two of water, frozen the pulp in ice cube trays, and put them in freezer bags in the freezer to be used through the winter. Squash is lovely made into soup and frozen in tubs. I have serious beet envy. A local chef told me about mixing curry powder, dried dill, and butter to make a sauce to toss with boiled or roasted beets, which is a good, as are baked beet chips. Have you tried buttercup squash? A particular favourite of ours.
Eating Seasonally
Riches! Those carrots made my mouth water. I have already put my herbs through the food processor with a drop or two of water, frozen the pulp in ice cube trays, and put them in freezer bags in the freezer to be used through the winter. Squash is lovely made into soup and frozen in tubs. I have serious beet envy. A local chef told me about mixing curry powder, dried dill, and butter to make a sauce to toss with boiled or roasted beets, which is a good, as are baked beet chips. Have you tried buttercup squash? A particular favourite of ours.
Hi! Using the overflow of summer squash to make pies. The sweet kind. Pretty good!