It rained yesterday and broke the stretch of unbearable heat.
Heat makes me sick and I find it very hard to function during stretches of very high, unbearable heat. It’s very hard on the garden and the plants looked as frazzled as I felt. Darnell goes out right at dusk and even sometimes after dark to water the garden and our flower beds. I’m amazed at how quickly the grass looks fried when the heat doesn’t let up. After the rain the cucumber in the picture above perked right up. At the bottom of the picture at the right, see the very small cucumber where the browned blossom has died. There will be a cucumber where each flower is. Yea!! Can’t wait.
Heard from my friend and blueberries are ready. Fruits had a rough time this year because of the 80 degree weather in March and then some freezes later than usual. She got 5 pounds for between 11-12 dollars. We will go get blueberries soon because I’m not sure how much damage was done to the crop.
We have a garden at our church. Pretty good size one. Thursday the pastor and his wife came and brought me turnips with the greens, chives, peas and raspberries and blackberries. I live the farthest from the church, I think and I can’t always make it to the services. I appreciated so much that they brought things from the garden out for us to use. They know I will put it all to use and it won’t be wasted. We are trying to have 0% waste. I even take the parts of veggies that I don’t chop up and cook it to make vegetable broth for soup and other uses.
Here is how I fixed the turnip greens. I cooked 4 pieces of bacon till crisp. Set them aside to drain. Put the twice washed and chopped greens (8 cups)in the pan and just started frying them for a few minutes turning every once in a while. Add 1 cup water, salt (1 tsp), balsamic vinegar to taste, and a tsp honey then stir it and put the lid on and let it simmer on low till stems are tender. Crumble the crisp bacon and mix it into the greens. They have a bitter taste which is because of the calcium content. Vitamin content is similar to Kale so it’s very healthy. My husband didn’t like the stems and you can trim the leaves and leave off the stems. On Wednesday, Darnell made the best bean soup so I took the left over turnip greens and the last serving of the bean soup which was pretty thick and put one on either side of my bowl / plate. I ended up kind of mixing it up and eating it together. It was so tasty. I remembered then eating it that way when I was growing up with some good cornbread. That is an awesome way to eat greens like turnip or kale greens.
I got the peas out of the pods so we can have them with lunch tomorrow. I will put them in a steamer insert for my sauce pan. Only put enough water so that it doesn’t come through and touch the peas and it said to cook them covered for 2-3 minutes, but it took more like 5-6 minutes. It’s very quick. Salt if you want to and possibly melt a pat of butter in them. They will taste so fresh and good.
We washed and froze the berries. The turnips I can wait a bit before cooking them. We had omelets with chives and cheese this morning. I just love having fresh vegetables. You know exactly whats in them especially if no pesticides are used.
I hope you are all enjoying fresh produce. It takes a little effort but the benefits are huge.
What are you growing in your gardens or picking up at the farmer’s market? Do any of you have different things you do with turnips or greens? Are you growing anything different in your garden? I would love to hear about it. We all learn something everyday if we share with one another.
Have a wonderful day! See you next time, Jan