I just came in from harvesting strawberries from the garden. I’m hoping to have 2-3 gallons to freeze this year. Rhubarb has been coming on for over a month and as long as I give it water I’ll continue to have stalks during the summer months. Today I’m rolling out some dough that I froze after the last camp–about two-weeks old I think. I’m going to make crostatas with them for sharing with friends.
This weekend I pulled some of the Detroit Supreme beets. They’re perfect for grating up for salad or steaming and eating with a good balsamic vinegar on top. I planted a bunch and some canning or relish is probably on the horizon, too.
I’m harvesting garlic scapes–those are the flowers that the garlic plant puts up. They can be clipped off when they start to curl on the plant, chopped up, sautéed, put in eggs, or substituted for basil in pesto which is my favorite way to use it. This year I planted about 185 head. My family goes through a lot of garlic and even though I grow what sounds like a large amount, if you are a big garlic lover like me and those in my son, Duncan’s household, we’re all hoping it will see us through March. The 2020 crop was about 50 less and saw us only through January; the 2019 crop was even smaller and was all eaten up by November. Yup, garlic keeps us healthy and happy!
I’m getting closer to making the leap over to Substack but it won’t be for a while yet. I haven’t published the page or done anything other than write a short description which you are welcome to check out here if you like.
OK, I’m off on the rest of my day. May you have a good one!
xo
Kate
Good to know about keeping rhubarb watered. I have limited freezer space and limited things I can grow that the deer don’t like. I’m hooked on rhubarb custard with Michelle’s wonderful eggs.
I wonder if any of the you-pick places around Port Angeles will be open this summer?
I would imagine that they might, Pam.