A lot of the carrots are becoming ready, and with carrots, come the question of what to do with the greens? I always feel a bit guilty if I just compost them because they ARE edible, but not all that delicious in large quantities. I've taken to chopping the leaves very finely and putting them in stir-fries and soups, and composting the chewy stalks. As long as they're finely chopped, they taste fairly good when cooked and mixed up with other things. (Not a glowing recommendation, I know, but try it yourself! Some people love them.) Also, if you have any goats, chickens, cows, rabbits, etc. they make great feed. Here are some other ideas I found when poking around the internet:
http://www.carrotmuseum.co.uk/recipes.html#tops *this one has the most suggestions
Last Friday work party we finally got around to staking/caging the tomatoes. They'd been growing beautifully, but sort of flopping all over the place, and collapsing around the beds... We also transplanted a few of the beautiful volunteer tomato plants (volunteers mean they grew from fallen seeds/tomatoes last year, and we didn't need to plant them this year, and were a bit surprised to see them come up) from one of the beds over to one where they'd have a bit more space.
|using extra PBC pipe as stakes|
Everything is growing beautifully. Here are a few pictures, just to admire the growth:
|beets, cabbage, carrots, broccoli, arugula|
|yellow swiss chard, carrots, and lots more|
|view from the street (so many people stop to look)|
We've been continuing to have some food preservation adventures. This past week, the Youth Center kids helped pick a lot of red currants, growing in the two herb beds (closest to Parsons House). First, we picked all the berries from the bushes:
|red currants on one of the (two) bushes in the Parsons Garden|
|currants in a yogurt container, |
after the Youth Center kids had nicely de-stemmed them!
|the jam :)|
ingredients: currants, apples (peeled & diced), sugar, cinnamon, cloves.
blended together with an immersion blender,
and boiled for about 10 minutes to let set.
And finally, some beautiful purple cabbage, kale, and beet greens:
|taken to Paresky, for use in dinner|
Keep harvesting, keep recording, and keep enjoying the splendors of summer!