Tomatoes, cantaloupe, corn, beans, squash, potatoes, onions, garlic. .
Nothing new since then, but I am busy processing stuff. Canned salsa and tomato sauce. Dried a whole bunch of herbs (oregano, tarragon, spearmint, rosemary, lemon balm, sage, etc). Made purple basil pesto and purple basil simple syrup. Usually I make basil jelly (green and purple), but I got so carried away making jelly last year, that I still have plenty left, even after giving a bunch away.rainbowgardener wrote:Made an "extra vegetable fried rice" recipe with brown rice, with cabbage, tomatoes, green beans, green peppers from my garden.
I did this again -- big bunches of top 2 feet or so with immature seedheads cut from 5 foot plants.applestar wrote: - I harvested a nearly mature regular lambs quarters from the HBR -- I should have taken a photo... It was towering OVER the tallest indeterminate tomatoes so approximately 7-8 feet tall? I only cut off the shoots with immature seedheads, then left the remaining stalk in the path to be trampled. I also harvested some from Tree Spinach in the SF&H. These are good when washed well and then allowed to dry, then pulled off and mixed into pot of cooked rice or soup so that the hot food will 'cook" them a bit. Nutty. If left too late, chaff will be too hard and inedible or too much fiber, though may work still in hot cooked whole grain cereal or baked goods where the texture still works with the expected mouthfeel. (They will also start to scatter gazillions of seeds. I want them to re-seed but in manageable amounts. I do leave some stalks growing to mature the remaining seeds for the birds -- finches LOVE these, and I love seeing the Goldfinches along with the more drab house finches, and the rare visits from kinglets and redpolls.)