Putting up harvests, eating our colors, and late fireworks.

I’m going tomato-picking again tomorrow! Last harvest was a few days ago. Any guesses how many pounds we’re up to?

These went to DH’s mother, the freezer, a giant batch of pico, and some grilled peppers.

I learned on a Victory Garden episode a few years back about dehydrating unusual things. One of those things was zucchini. The idea being you can dehydrate zucchini, carrots, and other things in season, store them in the pantry, and then when the winter doldrums set in and you’re needing to make soup – voila! You have some summer sunshine in your soup.

I have yet to make the soup, but am starting on the dehydration experiments. My first batch was actually dried last year, and is still in tact – dry and happy.

It’s a handy way to store some of that summer squash excess a few of you in cooler climates may be in the throws of. I cut these about 1/8″ thick, laid them on a cooling rack (like for cookies) and left them in a rarely-used cupboard, forgotten. Last week, we had a few too many squash in the fridge about to turn. I took out the mandoline, set it on the “paper thin” setting, and went to town. 24 hours in our turned-off gas stove later and…

I’m not sure how these will reconstitute in a soup. They’re nearly translucent, and I’m thinking they may simply mush when they hit the soup this winter. Only time will tell.

What about what we’re eating now? We’ve been playing more with the mandoline and making fries! We’ve made beet fries from some Chioggas, which also just came in the mail in the form of seeds to sow soon! I didn’t grow any of the tubers in the pan below, but perhaps someday.

Here we have some organic sweet potatos – orange and white, and some blue potatoes as well. Can you just picture that same pan with some Chioggas in it?

And, after all the worry over how the summer would be this year after last year’s insane heat and drought, we’re having a nice (and surprising!) July. The thunderstorms that passed over our heads week after week last year without letting loose a single drop (only to unleash on the midwest and cause horrendous floods) are unzipping their buckets of water almost every other day these days.

For being drought tolerant, this spongy-leafed sprawler sure puts on a show with regular watering.

These are blooming just outside our garage door. The very same door we propped a ladder against to climb on the roof and watch the fireworks two weeks ago for Independence Day. A little delayed reflection of the explosions in the sky.

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9 comments on “Putting up harvests, eating our colors, and late fireworks.

  1. Miachel says:

    Those mushrooms are ridiculously cute.

    And blue potatoes? Who’da thunk. Don’t know what Chioggas are, but that sounds delish!

  2. Shannon says:

    Chioggas. They’re the beet that “doesn’t share itself” with the rest of the meal. They are just as delicious as the messy red ones too. I plan on growing a lot of beets next season.

  3. I’ve read about drying foods, but never tried it, so for now I’ll sit back and watch how you get on with yours! Most of our excess goes in the freezer.
    And YAY for Choggia – a lovely pretty looking and tasty beetroot

    • plumdirt says:

      I dried apples for years before they made it on my list of stomach-upsets. Last year was plum fruit leather for how delicious and cheap the plums were at the store. I haven’t had any success with tomatoes or bananas. Now if I would just remember to use the zucchini in a soup to make sure it’s all worth it… 😉

  4. Alice says:

    I think , if I could, I would just plant peppers and tomatoes and nothing else. I love your colors!

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