Tuesday, August 11, 2009

Garden Bounty

The garden is coming to fruition--We have begun gathering veggies daily and feasting like kings. Vegetarian kings.
Sunday Cadence harvested baskets full of veggies. We have been blessed with plenty of rain the past few days, so everything was muddy.
Fortuitously, a few weeks ago I purchased a big plastic utility/laundry sink on legs ($10) from somebody on Craigslist for just this purpose! Rog set it up with a garden hose and a rack in the bottom of the sink to raise the veggies out of the dirty water. It worked swell.
Cadence removed the beet greens prior to washing the beets - golden, deep red and chioggia. We savor the beet greens as much as the beets.
Rainbow Swiss chard.
Clean carrots. I love the beautiful purple dragon carrots.
We planted mostly German butterball potatoes, with a sampling of other interesting and colorful heritage varities: Cranberry Red, Island Sunshine, Rose Finn, and All-Blue.
Another fine fern of fennel - Rogs' favorite.
We have probably picked over 100 pounds of summer squash already! Cadence has made many loaves of exquisite zucchini bread. Our new squash strategy: we now give bonus zucchinis with every chicken order!

4 comments:

Becky said...

Gorgeous veggies! Looks like your farm has been quite busy and successful lately!
Would Cadence consider sharing her zucchini bread recipe?

Cadence said...

the zucchini bread recipe I use is the one from the Silver Palate, but I use olive oil and raw cane sugar instead of canola and refined.

Becky said...

Thanks Cadence. I just found it online. Do you really use 1 1/2 cups of sugar per loaf? Have you ever tried it with less?

Cadence said...

oh yeah, I do use a little less. it is definitely more of a cake than a bread, but it doesn't come out overwhelmingly sweet.