As always, the update on how things are going at our house. With the poor weather this year (cold, then hot and dry, then frost even late in June, then dry …) it’s been a lackluster gardening year. I’m trying to keep my eye on the long term, though – all the work I’ve done out there this year to build new beds, kill off the grass (oh, that’s a big job) and shape the garden into what it needs to be will pay off next year and in the years after … even if we don’t have a lot of tomatoes this year (or, indeed, any) we’ll at least be several steps ahead for NEXT year!
So, focusing on the accomplishments…
Planted: Today I planted more lettuce, beets, and some pepper plants that may or may not survive the transplant procedure. I also relocated some volunteer calendula to the herb bed (since nothing else I planted there grew, there was room!)
Harvested: Lettuce and radishes for salads, one stray nettle plant to dry for tea, and one calendula plant that didn’t really make the transfer cleanly, so it can be dried too. The Boy has been out scouting for saskatoons and raspberries, but none have shown up yet.
Preserved: Hmm, can’t think of anything to put in this category this time.
Waste Not: The usual – scraps fed to some animal or other, eating leftovers for lunches, that kind of thing. Nothing really stands out. Oh, I did discover that everyone likes apple upside down cake … and that’s a great way to use up some almost-gone apples. Makes a good breakfast, too!
Want Not (Preparations): We’ll consider all the work to build the garden part of preparations … it may not pay off this year, but it will pay of in coming years! Not much else happening on this front beyond regular maintenance (we have improved the fences, and that definitely counts) and debt reduction.
Community Food Systems: Noticed an ad for a butcher that’s taking lamb at a nearby community … and we’ve heard good things about their services, too, so we will see if that’s workable for us. Soon we’ll have lambs ready to become dinner!
Eat the Food: Some of the rhubarb sauce I cooked up recently became the sauce for a rhubarb upside down cake today, and we’ve been eating salads from the garden.