Remembering Better Days

So it's March.
The garden is just starting to wake up and we get a surprise Winter Event.
According to NBC we no longer call them snow storms. 
For some reason I was not expecting it.
I am already dreaming of Pansies,  Ranunculus and Crocus.
Another thing I have been doing a lot of lately is remembering better days.
Now,  don't think I am unhappy and bitter about the life I now lead.
What's there is be bitter about?
What? I am totally OK with my son up and moving south with my favorite daughter in law and I am adjusting quite well to my baby boy living in the Pacific North West. Emerald City, whatever!
When he called after visiting for a couple of weeks to say he was staying,  I  hardly even cried.
I was totally brave when after 14 years I had to make the decision to say goodbye to our fluffy friend  
Augie the golden retriever. 
The house is incredibly quiet but I am getting used to it.
Sounds like some crazy stuff.
I can't dwell on what I don't have but cherish the memories....
Seriously? That's the kind of stuff my counselor charges big bucks for? ?
OK, Here I go....

One of the best weekends at the end of last summer was....
.... when we bought a ton of peaches from Troggs Hollow......

They were seriously, the best Peaches ever.
We shared a few with my next door neighbor and quickly turned her into a Peach addict.
 There were rumours of her hanging around the Farmers Market, begging for more even after Trogg told her there just wasn't any more.

A peach rhubarb pie!

Our plan was to can  jam, butter, salsa and sauce all from peaches.And we did it!

That's what I love about my family! They are creative, spontaneous, great cooks, funny and full of life! 

I will appreciate our time together even more since I know how rare it is! 

I can't wait until the next time we end up with an overabundance of joy in my kitchen! Or boxes of fruit, veggies, or brewing equipment.

I don't know when that will be but I'll keep you posted!  

What is your favorite memory of last summer? 

January Harvest

I was told that the longer you leave your carrots in the ground the sweeter they will be.
Some people leave them in until spring.
I wasn't sure how that would work with a raised bed but I was willing to give it a try.



These are the carrots I harvested last fall. Sometime in October. They were terrific!



I used them in a couple of recipes and they tasted great. I was so proud to have a garden producing in October. I felt like a pro!
Remember, the whole organic veggie garden is new to me and I started out feeling insecure.
Now the pendulum has swung over to manic.
Who is reaping a harvest from Spring to Fall?
Only an extraordinary gardener, like myself. My confidence was soaring!
There were still carrots in the dirt so I covered them with mulch.

Sometime in January I decided to make my favorite vegetable soup recipe.
Hummm... could I still have usable carrots?



I went to the garden and dug up some more.
I can officially declare my garden was still producing in January!
I know what some of you are thinking: So What! This isn't typical weather, it's been so warm and the ground isn't even frozen, really.
Stop with the negative self talk.
That's all true, but, I still had carrots from my garden in January and it made me happy! and confident! and excited for next year!

Here is my favorite Vegetable soup recipe. Great for any cold/warm January day! (Up here we call anything above freezing in January warm.)




Garden Vegetable Soup by Alton Brown

Ingredients

• 4 tablespoons olive oil
• 2 cups chopped leeks, white part only (from approximately 3 medium leeks)
• 2 tablespoons finely minced garlic
• Kosher salt
• 2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
• 2 cups peeled and diced potatoes
• 2 cups fresh green beans, broken or cut into 3/4-inch pieces
• 2 quarts chicken or vegetable broth
• 4 cups peeled, seeded, and chopped tomatoes
• 2 ears corn, kernels removed
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup packed, chopped fresh parsley leaves
• 1 to 2 teaspoons freshly squeezed lemon juice

Directions

Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.

Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

A couple of things to keep in mind....

1. Leeks will throw off a lot store cashiers. Especially at the super stores. They have no idea what they are or where to find the code.

2. I have used fresh corn but Trader Joe's frozen organic corn tastes great.

3. If you have canned tomatoes from your garden use those, but a can of diced tomatoes will give a good result.

4. I have added beans for protein and rosemary for extra flavor.

Let me know how it turns out!