With the ultimate goal of providing food year round for ourselves and friends, here’s what we are harvesting…
In the garden: GREENS of all kinds-kale, chard arugula, mustards, baby lettuces and Asian greens. HERBS-green onions from our Egyptian Walking Onions, cilantro, parsley, mint, thyme, sage, oregano. ROOTS-burdock and rutabaga are still overwintering in the soil.
In the kitchen: Frozen berries, cherries, and tomato sauce from last summer are being revived! Apple pie filling. Dehydrated plums, zucchini, and tomatoes are holding on for snacks.
In the wild: Nettles, Dandelions, chickweed, and plantain make delicious winter salads. It’s a great time to dig up blackberry roots and make tinctures.
