Saturday, August 14, 2010

News from the Garden

Well, once again I have been slipping on the posts.  With the veggies, especially the tomatoes, getting into full swing and canning needing to get done, I have definitely been a slacker on this end.  So let me start off by giving you an update on some things Village Veggies will be participating in during the next couple weeks!
First off: Loving Local Blogathon.  I am pretty excited about this!  During the week of August 22 - August 28, In Our Grandmother's Kitchen will be hosting the Loving Local Blogathon; celebrating Massachusetts Farmers Markets and Local Flavors.  During that week people from all over the state will be posting recipes, entries, thoughts and good cheer about our home grown food.  Donations will be raised for the Mass Farmers Markets.  Even if you aren't a regular at your local farmers market (and I will admit, this includes myself), it is a great opportunity to give your support to these farmers.  You can friend Loving Local on Face Book, and/or check out their blog spot for all the different posts from individuals across the state.  This starts ONE WEEK from today, so mark your calendar!
The other thing Village Veggies has started participating in, is the Harvest Keeper Challenge hosted by the folks at Path To Freedom.  People all across the nation are tallying their harvests and preserves.  Here's the tally for Village Veggies:
Diced Tomatoes: 24 pints                                    
Tomato Sauce: 8 quarts                                       
Garden Salsa: 3 pints                                           
Curried Beets: 6 quarts                                        
Madras Lentils: 5 quarts, 3 frozen quarts             
Sweet Potato Minestrone: 12 quarts                  
Kosher Dill Pickles: 15 quarts, 3 1/2 pints           
Sweet Relish: 8 pints, 4 1/2 pints                        
Sweet Pickles: 6 pints                                          
Dill Relish: 5 pints, 10 1/2 pints                          
Onions: 10 lbs 
Garlic: 15 cloves
Spiced Peach Preserves: 2 pints, 1 four oz.
Baba Ghanoush: 3 quarts frozen
Pesto: 5 misc. pints frozen
Peas: 1 quart frozen
Broccoli: 2 quarts frozen
Corn: 1 quart frozen
Strawberries: 3 quarts frozen
Raspberries: 1 quart frozen
Sweet Potatoes: 12 lbs
Carrots: 10 lbs

Whoo Hoo!  And that isn't even including all the things we harvested and ate already!  Next season I am hoping to invest in a scale so I can weigh the bounty when I harvest it and then get a better idea of what our little front yard is capable of.  We are going to be so excited when we open this stuff in January!
Well, I will post again about more updates about the fall plantings we have done around here, but for now, I will leave you with this picture: Can you guess what used to be here?  


Hope everyone has a great weekend!






















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