From harvesting of potatoes, drying herbs, more canning and crafting homemade ointments, it’s clear keeping a garden can easily be a full time, year-round job.
2020, as challenging as it’s been, continues to be a very productive growing season, allowing us to preserve more than I could ever imagine. With cool-weather-loving Kale, Swiss Chard, Parsley, Cilantro and Lettuce still producing, AND with next week’s warm weather, this year’s the first for November EATS.
Cayenne Peppers: Grown from seed this year, they thrived in dedicated pots producing non-stop from July - October. Hot sauce was prepped with these hotties and this 750ml bottle is already half gone. Delicious…
Parsley (Sage, Rosemary, Basil, Thyme): Fresh or dried, these are my favourite culinary herbs and nothing more satisfying than having your supply replenished annually…
Pickled Peppers: Oh My!! With more than enough blanched and vacuum-sealed peppers in the freezer, it was time to try something new. I like to wait at least a couple of months before cracking open a new brew so hopefully they’ll taste as good as they look...
More Hot Sauce: These jumbo Hot Portugal Peppers were carefully processed using goggles. Most of the seeds were removed to tone it down but, like the pickled peppers, no idea of the outcome, but damn! the smell is incredible...
Comfrey Ointment: I’ve made all kinds of ointment over the years but nothing really compares to the almighty comfrey (well, maybe Calendula). One of the first plants to sprout in early spring and even able to survive a few frosts, this amazing versatile plant is also full of potassium, therefore made into a compost tea for the gardens all summer long. I then harvest part of the root in the fall and make our yearly ointment supply. I won’t make any claims but we use it for everything. An all-day affair making this from scratch but totally worth it...
….with 2 pounds of chili peppers in the fridge ready for processing and lots of garlic to plant, it'll be a busy November.