The Weekly Digs #16

by Becky
Published: Updated:

This week we had a huge hail storm. It’s kind of funny I was more worried about my plants getting damaged from the hail than my car in the driveway. I guess that shows what I find important, haha!

 Our full size Americauna laid a miniature egg, almost as small as a robin egg. It was crazy!

Our full size Americauna laid a miniature egg, almost as small as a robin egg. It was crazy!

It’s been difficult to do my usual cooking and preserving since we are remodeling and have no kitchen. I still managed to make sauerkraut, and we haven’t eaten out yet. That’s an accomplishment. Honestly, I don’t know how I could eat out at a restaurant with so much abundance in the garden. We’ve been doing a lot of cooking on our outdoor propane cooker that I usually use for canning.

In the Garden:

  • Harvesting cabbage, kale, the first of the snap peas (meaning like 5 total), strawberries, garlic scapes, green onions, lettuce, radishes, herbs, and asparagus.

  • Planted Ledmon Watermelon

  • Transplanted about half of the sweet potatoes.

  • Lost 2 tomatoes plants to hail, with lots of other plants shredded but I think they’ll recover

  • Harvesting 1-2 pounds of strawberries daily

  • Down to the end of the asparagus, just letting it grow now

In the Kitchen:

  • Went to the you pick strawberry farm last Saturday and did another 14 half pints and 2 pints of Lemony Strawberry Jam

  • 2 Jars of Sauerkraut using cabbage, salt, dill, and garlic.

  • Froze 6 bags of strawberries

  • Dehydrated Strawberries equalling 1 quart jar and a half pint of dehydrated strawberries

Meal Examples from this weeks veggies:

Taco Salad with Avocado Cilantro Dressing. The dressing was super delicious but I forgot to write down the measurements. When I went to recreate it, it wasn’t as good. Hopefully soon I’ll have the recipe for you guys! I make this when the kids are starting to get sick of salad.

Sauteed Veggies. Asparagus, garlic scapes, radishes, and peas. I let them cook on cast iron (cast iron is key to getting the desired result) with olive oil and a couple shakes of Montreal Steak Seasoning. It was so good. You want them to soften a bit and caramelize on the outside. We never have leftovers of the vegetables. I think that’s saying something good!

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