Today I was clearing out the lettuce beds. The unseasonable weather had the benefit of keeping the lettuce around longer. Yum! However, it is past its prime and must make way for other wonderful veggies. I'm going to put buckwheat in that area as a cover crop to encourage pollinators and put in some more summer squash in the adjacent bed that is currently in clover. I want to keep my bees happy!
The kitchen is full of jars as I am trying my hand at several new skills this year. I have always been interested in food preservation, but I am fearful of putting all my faith into my chest freezer. We lost power for a few days in the winter due to storms and I lost a huge amount of food. All I had left were the tomatoes I had canned. This year I plan on drying quite a bit. I wanted to make a solar food dehydrator, but since it seems
I received a book for Christmas full of food preservation recipes that do not involve canning or freezing, so I am reading about traditional/ old fashioned/ whatever you want to call 'em preservation techniques. I made my first foray into the world of lacto fermentation yesterday. I have a excess of kohlrabi and dill, so it seemed natural to make lacto fermented kohlrabi spears with dill. Although they could be called pickles, I refuse to call them such because of a family curse. I may elaborate some day, but for now just go with it.
I'll leave you with a picture and an empty promise to post more frequently: