July Harvest continues

The yum continues!  This has been a fabulous month for our home grown fruit and vegetables.


Delicious juicy nectarines!
Top of the list this month has to be our nectarines.  They are large and juicy and picking one perfectly ripe from the tree and enjoying its flavor is like a slice of heaven.  It feels like such a luxury to eat perfection twice a day!

But that doesn't take anything away from all our other goodies.

This month - in fact this evening- we've polished off the apricots.  We've enjoyed them most of all cooked with a little water and a single cardamom pod (removed before eating) and some cinnamon and cloves. The spices complement the fruit so nicely.  I was amazed at how the cardamom brought all the flavors together.

Apricots
The tomatoes are coming along well now.  Here they are prepared with some fresh basil, balsamic vinegar and Kite Hill Cassucio cheese which is a non dairy, vegan cheese made using traditional cheese making techniques, but using almonds and macadamia nuts.






Yes, our new collapsible bucket came out again for the harvest and was quickly filled up!


But I'm sad to say that our one failing this month was the padrone peppers. We had been enjoying them so much but couldn't keep up and have now learned our lesson. If you let them grow large, their heat grows exponentially!  I prepared one each for us to top a yummy mushroom risotto when my friend was here for  the weekend. I was the first to taste it - and gosh - was it powerful! To think that when they are small, they are quite delicate and you can eat them whole, seeds included.  Be warned - at 3 inches long - don't try eating them at all! Phew!


Yes, the red cabbage, purple potatoes and cucumber also continue. How many rainbows can two people eat????

Roll on August and lets see what yummies that brings. What's been your favorite this month?
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Wednesday's harvest - plums and potatoes


We had a good harvest day today from the garden.


The plums have been ripe since we got back from England last week, so John picked a few more, as the birds outside are enjoying them too much.  I have to say however, that I'm not a great plum fan, so I'm going to make them into chia jam - leaving just a few fresh for John to enjoy.



But our exciting harvest of the day was our first potatoes!  Having been away for a month, we didn't really know what had gone on with the potatoes and how do you know when they are done etc, as we hadn't see flowers.  So we ventured carefully under the soil and look what we found!



What colorful beauties - and lots more where they came from. Red, white and blue...



Life definitely is good! I know I am going to have a baked blue potato for my dinner tonight! Roll on dinner time.

And just so he was not forgotten, little Harold got one of the carrots that was "culled" due to thinning of the carrot plants!  He seemed to enjoy it!

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Rainbow of Roasted Vegetables

Look at my lovely colorful dinner! Roasted veggies.


The cool pink and white stripes are chioggia beets.  If you roast them whole, they maintain their wonderful stripes inside. If you cut them before cooking, they lose their stripes.


Along with the beets are carrots, broccolini, mushrooms, roast parsnips (can't get enough of those) and then at the front of the picture are wonderful purple potatoes!


Nearly a rainbow of food in one meal. Do you eat a rainbow a day?  See the PCRM chart below which shows the cancer-fighting and immune boosting power of different colored foods.



The more naturally colorful your meal is, the more likely it is to have an abundance of carotenoids as well as other health nutrients.  Carotenoids are the pigments that give fruits and vegetables, such as carrots, sweet potatoes, and tomatoes, their bright colors.  Beta-carotene, lycopene and lutein are all different varieties of carotenoids that act as antioxidants with strong anti-cancer properties.
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