The onions, peppers, beans, corn, and squash we used in our meal were all homegrown. The yellow Indian beans have been dried, jarred, and stored in the kitchen cupboard. The onions for our day-to-day use are in a mesh bag in our semi-cold storage unit, also known as the coat closet. The peppers and corn were fresh frozen and stashed in the freezer. The squash are in pretty little rows on the shelf in the basement workroom--there are more onions down there, too.
Its so wonderful to have these little caches of homegrown goodness. Its all to easy to think the garden season ends when the plants are pulled or put to bed for the season, but oh, its not true at all. The garden continues to provide well into the snowy, snowy days of January. Huzzah.
|Fried breakfast potatoes (HG) with zucchini (HG) and onions (HG).|
|Basil (HG) pesto with peas (HG) and greens (HG) over pasta.|
|Strawberries (HG) with cashew cheese and croissant.|
|Fried breakfast potato blend (HG) with peppers (HG) and onions (HG).|
|Potatoes (HG) with peanut and garlic (HG).|
|Roast potatoes (HG), fennel (HG), and onions (HG) with falafel.|
|Grilled zucchini (HG) fillets with cabbage (HG) "egg"rolls.|
|Thai-inspired chili-garlic stir-fry with peppers (HG), zucchini (HG), eggplant (HG), and onion (HG) over rice noodles.|
|Fried breakfast potatoes (HG).|
|Roast veg with tomatoes (HG), peppers (HG), onion (HG), eggplant (HG), fennel (HG), and zucchini (HG).|