|Winter/spring greens at their most tender and succulent flourish in the south-facing cold frame.|
Onions may have persevered as long, but we ate them way before they could rot. And garlic? Well, we're still using what we harvested last June, but it is yearning to reproduce or decompose. The 2011 garlic crop, planted in October, is vigorous and will be ready to harvest in June.
|2010 garlic is trying to have babies in the pantry. It's still good, even at the early sprouting stage.|
But the freezers! Two refrigerator top freezers and one small chest freezer were crammed after the 2010 fall harvest. Items that now need to be exhumed ASAP? Pesto cubes; chipotle cubes; blackberries; kale; chard, and two-cup portions of grated zucchini in anticipation of zucchini bread throughout the year, which, of course, I never did bake. I'm not at all into throwing any of this into the compost, although it may come to that.
Yesterday was the first of the serious "clean out the freezers" meals. Since spring has arrived, at least in name, and we're full tilt into eating wonderful spring things such as fall-planted broccoli, kale, chard, and spinach and soon the asparagus that will begin fingering through the mulch, followed by peas, and more chard, kale, and spinach, and on and on throughout summer and fall. It's difficult to dip into the freezer for last year's harvest. But it must be done.
|2011pepper, tomato, eggplant starts in the solarium soon-to-be transplanted into 4-inch pots.|
An out-the-freezer dinner combined with 2011-spring-garden menu:
- Smoked trout (A yoga friend gave me frozen trout last fall. We used our Traeger Grill to smoke it a couple days ago. I buried the trimmings under where we'll plant corn.)
- Steamed fresh broccoli and kale with ample butter, fresh Parmesan. salt and pepper
|Spaghetti squash Mexican/Indian casserole center on the left with fresh spring salad on the right, and a little|
smoked trout front and center. A big dollop of chipotle sauce spices up the casserole.
Last year's baked and shredded spaghetti squash casserole seasoned with frozen basil pesto, dried tomatoes, fresh onions, olive oil, canned salsa, and a couple T spoons of commercial red curry unearthed from the freezer, an unlikely but delicious combo. This was baked topped with Parmesan, and then dabs of mayo and sour-cream-loaded chipotle sauce. Wow! A testament to fusing Mexican and Indian flavors, which I would not have considered if I wasn't spring cleaning.
|Cole crops in March on an island. Too much rain! But they survive, and recently provided a load of broccoli and kale. Coming soon, I hope: cabbage and Brussels sprouts.|
|A seasonal staple for salads, soups, and side dishes.|
|"Fresh" from the freezer, soon-to-be soup. Ham bone, ham broth, pepper/tomatillo broth.|