Oh, hey! I’m alive! Yep, it’s true. I made it through the new year. I do still exist.
Nick and I flew out to Boston for the holidays and I pretty much abandoned everything else. I had a few posts ready to work on while we were on vacation, but once we got there I just wanted to spend time with friends and family, and not think about staring at my computer. So things got a little quiet around here. But I’m so glad we just focused our time on our trip because we had such a great time.
While we were gone, we had our first frost so a few of my lingering summer veggies kicked the bucket– jalapenos, potatoes and green beans. The heartier winter veggies made it through and are still growing!
The short winter days are making it harder to garden. It’s dark when I wake up and it’s dark when I get home from work. With no daylight to harvest veggies in, this is how I am gardening these days:
I’m so cool, rocking the headlamp. I know, you’re jealous.
Headlamps, however, do not make for good photographing. Oh well.
Anyways… Here’s what happened in the garden in the weeks before we left for vacation!
I picked TONS of green beans! I’m glad they produced when they did, since the plants didn’t quite survive the frost.
This salad was a masterpiece choc full of garden veggies. From the garden, it included: curly kale, Russian red kale, green beans, wax beans, sugar snap peas, carrots, potatoes and onion tops (which taste like milder green onions). I’m pretty proud. I love walking in the back yard to make dinner! In other news– yes, we eat salads out of mixing bowls. Don’t judge. We like our salads large and in charge!
These beets. OMG! We love beets in our house so I’m so excited that ours grew so big and fast this year. We’ve been eating beets nonstop!
You can also eat the beet greens. You can cook them just like any other green, so of course we like them cooked in bacon grease. Nothing like a pork fat to health-en up your veggies. 😉
Fresh garden beets and beet greens served up with roasted garden carrots and a little ravioli for this carb-lover. We almost always top our roasted beets with toasted walnuts, blue or goat cheese crumbles and a little balsamic vinegar. Such a perfect combination of flavors.
Sometimes my veggies don’t make it into dinner. Like when I think they are big enough to pick… but they really just turn out to be weird little mutants! How funny is this carrot(s?)!?
And last, but certainly not least, how pretty is this butter lettuce!? I am so surprised, but this lettuce has survived a coupled frosts. Should be ready for pickin’ soon!
Veggies are a big part of our life year round, but for you New Years resolutioners looking to add a little green, I hope you have a super veggie-filled January! Stay tuned for some big changes coming up ’round here this year!