If you planted garlic last fall, the tops should be dying back signalling that it’s done growing and ready to pick. Follow the directions in the linked post to pull, dry, and store your garlic heads.
Thanks to all this heat, gardens are producing all kinds of vegetables right now. I am currently picking basil, kale, beets, lettuce, spinach, cabbage, peas, and zuccchini.
If I ever have more vegetables than I can use for meals, no problem! I just toss it in our juicer. Last night I made a beet green-kale-apple-lemon juice after my run. Whew! It was powerful, but I still love juicing as much as when I started. It also feels great to find a healthy, easy way to use up all that garden bounty. After all, you can only give away so much zucchini.
Blueberries are clean, sturdy, and easy-to-pick. Oh, and so deliciously sweet. What’s not to love about them? I have been blueberry picking three times now, for a total of almost 40 pounds. My plan today is to flash freeze about 15 pounds I picked yesterday.
Here are two of my favorite blueberry recipes:
I also picked a huge bag of Transparent Apples yesterday. This is an early variety that is soft and tart, perfect for cooking down quickly to make a flavorful applesauce. I plan to make a big batch of applesauce and freeze it in smalller containers today. In the fall when the apples are plentiful and the temperatures are cooler, I will can applesauce (This is an easy place for beginning canners to start!).
Leave a comment! What’s happening in your home and garden this month?
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