Sharon – you must share that potato salad recipe! Sounds amazing!

Plant: turnips, radish, bietina

Harvest: oregano, summer savory; potatoes, fava beans, green beans, broccoli, last of the peas, raspberries, strawberries, blueberries, carrots, red, green and white onion, garlic, patty pan squash and zucchini, cucs, peppers, tomatoes, cut flowers – sweet peas, zinnias, cosmos

Preserve: frozen raspberries and peas

Waste not: usual – I think this is going well, we’re producing very little garbage these days

Want not: huge excitement! super fancy high tech cots for guests to sleep on as we have a small house and only one extra bed; and you can take these cots camping – what an insane luxury

community: just sharing produce

Eat: bbq potatoes, carrots and squash; bulgur/lentil/greek salad; fava beans with parmesan; beans with summer savory; potato salad with lime and mint; berries straight up; mojitos with lots of mint ; just tons of veggies plain – raw or steamed – I feel really good what with eating all these veggies…seriously, I haven’t had a gall bladder “attack” in ages

Harvest something: potatoes, tomatoes, cucumbers, chickens

Preserve something: canned 7 quarts and 6 pints of our chicken, and 5 quarts of beef stew. Froze and dried at least 25 pounds of Roma tomatoes.

Waste Not: my attempt at saving tomato seeds went awry when the container got uncovered, so I fed the resulting maggots to the chickens

Want Not: bought 25 pounds black beans, 50 pounds rice, cover crop seed

Build Community Food Systems: had a long talk with the owner of a new indoor farmer’s market on our side of town, who drives an old school bus to take farm foods to the inner city and accepts food stamps. Mulling over how I can participate in this as more than just a customer.

Eat the Food: buckwheat-potato casserole, lots of cucumbers, scrambled eggs with tomatoes, beef stew

Okay, what have I done? I have frozen some beautiful brocolli, cauliflower and cilantro. I also made a brocolli salad and a curried cauliflower dish for supper.

It has been a pretty fantastic gardening year here.

Harvest- oh yeah,, drowning in zuchinni, yellow beans, a few tomato, herbs, spinach bolted but there been lots of chard. I’ve sampled the early potatoes, I expect a bushel from a 10X5 space. saving parsnip seed.

preserve something, pickled eggs, Lacto ferment yellow beans, pickled lemon beans, mix veg mix pickle, a 2 batches of zuchinni relish,

Waste not,, not really, scoping out the Restores and a couple of soon to be torn down houses to get glass for cold frames.

Community food systems, Networking with various coucilors and the folks who run the food bank, shelter, community gardens. Joined the brand new Transtion Town group,.
Shared garden surplus with 3 families,

Eating food,, as fast as can,, our preserving is not keeping up with the bounty so we eat zucs and beans every day.

Once the husks are dry, I put on gloves and rub the husks off (if you don’t wear gloves you’ll dye your hands). Now the hard part comes: cracking them. I use a cracker with a very long lever arm designed specifically for black walnuts. Stark Bros sells them. I put the cracker in a cardboard box to keep the pieces from flying across the room. Then I have to dig out the meat with a nut pick. As noted above, it’s a heck of a lot of work. But I do like the nuts in cooked dishes. They are too strong to eat raw IMHO.