Froth Slosh B'Gosh

Meatless Monday

I made a pasta, white bean, spinach and mushroom one-pot meal for Meatless Monday.  The spinach came from the garden, and there were hardly any leftovers.  Success!

Frosty

I never thought our first killing frost would come as late as mid-November.

Finally

Well, were finally getting some decent weather.  I finished making the new garden boxes, so the process of moving the garden from the soggy back yard to the side yard, where its both closer to the kitchen and the water spigot is nearly completed, I just have to finish carting the garden soil to the new location and erecting the trellis.  Maybe I can get the grass cut while I'm at it?

Spring

I started getting the garden in...snowpeas to start at this early date, but its something. 

I started by building a trellis frame out of branches.

I then started stringing it with garden twine.

Then planted the peas.

Finished, watered, and planted!  I'll start the rest of the crops next month.

Hot Sauce

I picked the hot peppers in the garden today, and tried my hand at some hot sauce.  Step one was seeding and chopping the peppers, then simmering them in 3 cups of vinegar along with 2 teaspoons of kosher salt and four cloves of crushed garlic.

Step two was liquifying the mixture after it simmered for ten minutes.

I then poured it into hot jars and capped them.  The sauce needs to age for three months in a dark place before using, so it should be ready shortly before Festivus.

This Shows Some Promise!

Flowers on the tomato plant!

Celery

The experiment continues to go well.

Regrowth!

I found an interesting website explaining how to regrow vegetables from table scraps.  I decided to give celery a try.  All I did was cut off the root end, and place it in a mason jar filled with water.  Here's what it looks like after a week.

Spring Hopes

Cabbages and broccoli

October Garden

I didn't think the basil was going to survive the last few nights, but its doing fine.  One of the advantages of having the garden at the top of a hill is that the cold air flows downhill, creating a slightly warmer microclimate in the garden.  I wonder if I can hold the basil until November?  Somehow I doubt it.

The peppers and turnips are still going strong.

As is the sage, oregano, and thyme.