Day 16 - No Carrots

I went looking for my container of carrots from trader Gaston and found that someone else had eaten all of them. Dang! I really wanted something different today.
I was too busy to shop today. I spent over three hours in the garden, tearing down some old fencing and putting up new metal mesh fencing. I worked until the staples ran out in the staple gun, about a third of the way through the project.
I picked a ton of greens to take with me on a trip, and spent much time washing, trimming and pulling off slugs. The fridge is bursting with vegetables.
For breakfast I had the last of the coffee from partner Irene, and a protein shake from partner Igor.
For lunch, I ate MORE french toast with honey, lettuce and potato salad.
For an afternoon snack I ate a tangerine from partner Earl. After working in the garden, I sat down with a large container of tea from partner Otto and lime from partner Colin.
For dinner I made stuffing with bread from partner Arlene, turkey from partner Cindy, leeks, celery, sage, salt, thyme from partner Philippe, and black pepper from partner Ophelia.
For an evening snack I had a cup of the squash soup, garden pumpkin seeds, lettuce, corn salad, and a taste of sauerkraut. I decided to put some dried shiso leaves into the crock, to see if they would lend more color to the batch. By the end of the day, much color had been added, and I fished the shiso leaves out and ate them. They tasted wonderful, but they could have been left in longer. (They were a bit too chewy.) I lined the crock with a new layer of shiso leaves and put the kraut to sleep for the evening. Shiso leaves have a cinnamon-like taste, and the only cinnamon flavor I have enjoyed since the start of this February challenge

Herb Tea

At first, herb tea fans at a recent Locavore potluck wouldn't touch the tea, hidden in a large far-o-vore wine jug. But it is pretty good on a warm day, and several asked for the recipe. Here it is!
1 gallon water
3/4 cup dried crushed lemon balm leaves
1/4 cup dried crushed mint leaves
large sprig mint
large sprig orange mint
three small rose hips
Boil the water in a large pan and toss in the dried leaves. Boil for one minute and toss in the chopped fresh mints and turn off the heat. Let sit for 10 minutes and add in the chopped rose hips. Cool before straining. Strain into and store in a recycled container. (The last step is optional, but I thought it was lots of fun.)