…ridiculous in such a way that they just keep growing. No matter how much I cut that basil, it just keeps coming back. Despite our harsh winter temperatures and extreme heat in summer, the perennial herbs such as oregano, marjoram, sage, winter savory, chives, lovage and the thymes all stand their ground. Dill which was in a Spicy Salad Mix of seeds we sowed last year and/or the year before continues to re-plant itself in every garden and is true to its originality in every wonderful way. Herbs add so much flavour to dishes and, something I haven’t even delved into, they are medicinal cures for most of what might ail us.
I keep a variety of cut herbs standing in water on my back deck just outside the kitchen door. It’s so handy to step out, grab a handful, bring them in, wash and dry them, chop them up and sprinkle them on most foods such as any egg dish or pizza or on fish or chicken, fold into salads, sauces or stir into soups. I usually cut and chop extra and leave what I don’t use in a ramekin on the counter letting them dry in case I’m in a hurry and don’t have time to do the whole pluck/clean/chop/dry thing (which only takes minutes, but sometimes minutes are precious). It’s too easy, how can you not?
We haven’t had pea shoots or sunflower shoots lately because the chipmunks keep taking the seeds out of the trays and planting them elsewhere on the property leaving me with a tray of soilless seed mix and very few, if any, shoots. Oh, those chippies. I’ll start growing them indoors again now that I have my shelves set up for such activity.
I really dislike food going bad on me so what tomatoes I don’t sell I always end up using for something. This means Tomato Sauce is now back on our menu. I’m using cayenne peppers in the sauce this year instead of thai. I like these better. There’s more of a pleasant hot pepper flavour rather than just extreme heat.
I’ll also be dehydrating some of those tomatoes, some to make powder to keep us in the tastes of summer over the months after the plants have died back and we’re missing the real thing. I’ll roast and freeze some too. Oh and, of course, will make Salsa over the next couple of weeks. In the meantime, I’ve been making Fresh Salsa with some pretty colourful tomatoes, onions and garlic all grown here. I throw in some fresh cilantro and a bit of lime juice and salt and it’s absolutely wonderful. It’s a regular in our refrigerator.
When temps dropped down to 6C last Friday night, I covered the veggies in the Nightshade Garden, and again the next night. I wasn’t about to lose plants, some of which I started in January. The next few nights look like they’re back into summer-vegetable-growing range. Whew.
I would love to deliver any of the following fresh foods to you this week:
Endive: frisee, batavian $3/bag
Garlic $3 and $2 each depending on the size – please specify when ordering - thanks
Herbs: Basil, Chives, Citrus Thyme, Dill, Marjoram, Mint, Oregano, Sage, Savory, Sorrel, Thyme $2/bunch or $5/mixed bag
Mustard Greens $3/bag
Onions, white, yellow $2.50/pound
Peppers, Alma Paprika $4/pound
Peppers, Sweet $4/pound
SALAD GREENS (washed and table-ready) $5/bag
Tomatoes $3 pound
Tomatoes, cherry $4 pound
Turnips Purple Top White Globe, really large $3/pound
Granola, with fruit $8 /500mL jar
Granola, with nuts and fruit $10 /500mL jar
Pesto $4.50 /125mL jar (organic basil grown here, parmesan cheese, organic olive oil, walnuts, organic garlic grown here, sea salt, pepper)
Sandwich Booster (clover, alfalfa, radish and mustard)
Spring Salad Mix (broccoli, radish, alfalfa & clover)
Tomato Sauce, made fresh this week: Tomatoes, Onions, Garlic, Peppers, Cayenne Pepper, Parsley, Oregano, Sea Salt. It is sealed in jars and will keep for a year on the shelf, but why would it be on your shelf for a year?
Day Brighteners is a non-certified organic farm, where we practice sustainability and environmentally-friendly farming. We use non-GMO seeds and products and take pride in all we do. You are very welcome to drop by most days, but if it’s picking/packing/delivery day you take your chances on the tour. Calling or emailing first is a good idea. We do appreciate your business very much and would like to hear from you with any comments you have.
If you'd like to purchase any of the above items, I'd be happy to provide them if available after our regular customers have ordered. Perhaps you might like to be added to our Weekly Delivery List. I send my email out every Wednesday, collect orders Thursdays and deliver Fridays (or another day convenient to us and you if you're not too close to home). See Contact information and email or call me. Thanks.
Until next post, have a great every day.