Harvests are increasing enough to begin preserving for the future. Garlic scapes were ready this week. About half were cut into 1-inch pieces and frozen. These will be perfect to use in stir-fries, soups, and sautés. The rest stored in the fridge for fresh use:
Kale continues to provide an abundant amount of growth. K doesn’t like kale and I was having difficulty keeping up with it, so I sautéed some with a little olive oil and garlic scapes and froze it:
|Siberian and Russian Kale|
The oregano spread a lot since last year and needed to be trimmed back so as not to crowd some peppers. The leaves were dried and the dehydrator and stored in a jar:
I trimmed the sage bush back in early spring. This resulted in a lot of new growth on half the plant. The other half is in full bloom. Some sage leaves were harvested, packed loosely in a zipper bag, and frozen.
Lettuce and Chard continue to produce providing us with nice fresh salads:
Be sure to visit Daphne’s Dandelions to see what others are harvesting this week.