Harvest 2013
We harvested today. Our bounty weighed in at just under 40 pounds. Community participants each took a share and the remaining 2/3rds is packed to donate to the local Food Bank. We left another maybe 15 pounds in the ground for later, saving some for seeding in the spring.
Hot pumpkin soup with enoki mushrooms, chocolate pear loaf, green salad, delicious reward for the cold windy November work party sporting gusts to 50 mph. We tasted some Jerusalem 'chokes boiled and sliced with lemon, olive oil and sea salt and herbs. We talked about versatility of the humble tuber. They can be eaten raw, or with a little crunch, as well as melt in your mouth soft. Watch for more recipes as community members share how they prepare the harvest.
We harvested today. Our bounty weighed in at just under 40 pounds. Community participants each took a share and the remaining 2/3rds is packed to donate to the local Food Bank. We left another maybe 15 pounds in the ground for later, saving some for seeding in the spring.Hot pumpkin soup with enoki mushrooms, chocolate pear loaf, green salad, delicious reward for the cold windy November work party sporting gusts to 50 mph. We tasted some Jerusalem 'chokes boiled and sliced with lemon, olive oil and sea salt and herbs. We talked about versatility of the humble tuber. They can be eaten raw, or with a little crunch, as well as melt in your mouth soft. Watch for more recipes as community members share how they prepare the harvest.
No comments:
Post a Comment