The answer, of course, it to make pickles. Lots of them. Now, I can hear some purists out there crying already- “those aren’t pickling cucumbers, they’re slicing cucumbers.”
I’ve been a fan of Farm to Table for many years. But there’s something even older and better- Yard to Table. Not only do you control your food source, but you do so at a significant financial savings. Plus- how tasty is food picked just moments before use? Here, it’s the end of July and the garden is in full swing. But what can we do with all the bounty? (For more info on gardening, see my many other posts)
Setting a goal to use mostly items grown at home is a bigger challenge than the actual growing part. While anyone can go to the grocery store and pick up pretty much any ingredient at any time of year- sometimes shipped thousands of miles from where it’s in season, making use of only what you can harvest at that moment is quite difficult. Sometimes the lack of variety is an issue, but right now- it’s the abundance of a few items such as the ever proliferate zucchini.
So, when Ami came to visit – the “original” vegetarian friend- I decided yard to table was happening. Here’s what I cooked up (pun intended).
What’s growing in early summer? I realized that I’ve neglected to update this site, usually relying on en locale updates to facebook as I’m working in the garden.
My last post was about what was happening in the cool Connecticut springtime …which isn’t much. But now that we’re in June, things are a little different. -But only a little. I’ve been watching the facebook feed of all the local farms, CSA, markets, etc… Yes, facebook can actually be useful if you use it like that! Most farmers agree that the crops (most, but not all) seem to be growing very slowly right now. I’m glad it’s not just me
Later, there will be succession plantings of some of the above as well as warm and hot weather plants going in. With this, I can’t stress how important planning and organization is. Even with all I’m doing, I feel somewhat disorganized.
It’s been many years since I’ve made a lager. For the beer-clueless, a lager is fermented at a colder temperature and then cold aged (the actual “Lagering” part. Lager is German for Storage). So the key is to be able to store 5 or so gallons of liquid at 35 to 50 degrees. The range varies depending on stage and the yeast strain’s characteristics. Lagers, as compared to ales, are a bit crisper, cleaner, smoother…
Thank you all for the birthday wishes (or as I like to call it, my rebirthday)- whether they’re sincere or not, I appreciate it. This is where I traditionally express some life lessons- whatever golden flakes of advice I have that I panned out of the dirt in 37 years.