Some of the produce in our gardens are really starting to produce and others we are fighting with the voles and chipmunks to get a share. When watering Thursday I noticed that there were a number of holes in the beet bed and some of the greens laying on their sides. Closer inspection noted that voles ate some for the beets and left their greens behind. So I picked the beets mature enough to use, pickling the beets and using the greens for a great pasta recipe found on Chowhound called “Beet Greens and Feta Pasta“. The recipe took all of 15 minutes to prepare and was delicious.
This morning I thinned the kale bed and harvested about 15-20 pounds of greens and a small bunch of Swiss chard. Some of the greens were used to make a Coconut Curried Kale and Sweet Potato dish that I found on the Cookie + Kate blog. The dish tasted wonderful and herbs and spices made the kitchen smell wonderful.
Another portion of kale was used to build a kale lasagna for the freezer and the balance went into the dehydrator to turn into kale powder for winter soups, stews and smoothies. The Swiss chard picked today will be turned into one of our favorite tarts tomorrow.
Today we finally got around to covering the grapes to protect them from the deer and birds who have been nibbling on the little green globes.
This growing season we tried a few new varieties. Two that are looking promising are an orange eggplant and scarlet runner beans.
For the first time our potato plants have developed seed potatoes. The cool evening this season and rich soil in the beds assisted the potato plants in producing a large number of flowers and seed pods.