I have been too busy in the business of being busy. It is driving me to despair and I have put a line in the sand and said ‘Enough is Enough!’ I will find time to garden if it kills me. So in order to shake off this garden funk I am instigating the ‘Something from the Garden with every meal’ program and it will be strictly adhered to. This is even more important at this time of year as the garden has a surprising amount of produce to be harvested in order to clear the beds for the new season. Added to that is the extraordinary amount of produce in the freezers and in jars in the pantry.
Yes that was freezers plural. I like to spread my harvest about to reduce the risk since we had a devastating defrost a few autumns ago that is still too painful to talk about it.
Having said that, in an attempt to be self-sufficient in veggies, it is good to look at what is left and what was used up months ago in order to plan for a more sensible outcome this season. It is immediately clear we need less fiery chillies. But it is so cool to have them. Yet the freezer is still inundated with bags and bags of the stuff. I may need to make chilli sauce as Christmas gifts this year. If you know me and are likely to be a recipient of a Christmas gift, then please pretend you didn’t see this and acted surprised on the big day.
The space taken up by less chillies can be taken up with more peppers as we haven’t had enough of these. They go into almost everything we cook and it just makes sense to grow more.
If it wasn’t bad enough to have to eat all the out growing crops but the incoming ones are making their presence felt. It appears to be shaping up to be a good season for asparagus and artichoke, and they have the capacity to make me feel guilty by not including them in the next meal.
But at the end of the day this is what it is all about, growing food to eat. So this season will be a sensible one, created out of rational decisions and careful planning. Except maybe for the caigua and the marshmallow. And I have to try epozote, I’ve heard so much about it.
So in an effort to remain steadfastly connected to the garden in spite of the busyness the ‘Something from the Garden with every meal’ program will be held to public account with an up loading of the delicious, the creative and the umm…Hubby the Un-Gardener is cooking – it’ll be ummm….nice. So if you haven’t been there before check out the Sarah the Gardener Facebook page. It may even have a recipe or two. I may even tweet it…
Look for the hashtag #somethingfromthegardenineverymeal at sarahthegarden.
Come again soon – I’ve got my gardening groove on.
Sarah the Gardener : o )