I have settled into the same old breakfast potato dish with greens, only it's not just for breakfast anymore. I don't ever really tire of it, but I am probably using more butter than I need to.
For breakfast, I had rice from partner Matthew, with garden veggies, cheese and butter. I made a cup of tea from partner Sean, and saved the bag for later.
For a morning snack, I had a small potato with butter and some home-grown toasted squash seeds.
For lunch I had a cup of the pea soup, tea from partner Sean, lime juice from partner Colin, an orange, and a tangerine from partner Jose.
For dinner I had ANOTHER potato with cheese, greens and an egg, butternut squash with the last of the tikka masala sauce from partner Karl, raisins, toast from partner Arlene and dehydrated apples from partner Colin.
For an evening snack, I had more toast, an orange and almonds from partner Igor.
In the evening, I cooked up a storm, processing several batches of vegetable broth from celery and leek tops. I cooked a couple of big chunks of butternut squash and made a soup base out of pureed squash, leeks, celery and fennel bulb. I will freeze this for summer use. I don't usually freeze much celery, but when it is blended with the other ingredients it seems to keep better. I harvest very little fresh celery for eating after May. Seems weird right now that there will ever be a time when I am not eating it constantly.
The pots in the backyard are filled with celery seedlings, and after the recent rains there will be even more seedlings to come. I transplant a few of them for friends and trading partners, and many will get to go to seed, and start the crazy process all over again.
The leeks and parsley are in the dehydrator.
6 best vegetables for the city farm
1 year ago