One. Slimy. Carrot. Yuck.
But I caught it before it infected the others, who went to a happy new home in the crisper. I hadn’t enough room in the drawer, and I’d left the carrots in a plastic bag. I do know better.
We did finish a lot of fruit – I used lemons for lemon curd, which has lasted all week. The clementines were eaten for breakfast over a couple of days. I had pork curry in the freezer, and I added green peppers, cabbage and onions to it and served it over rice.
We’ve got other things in the freezer to use in the next two weeks – chicken and stuffing, stew and spaghetti and meatballs. I’ve got one orange which will go into orange cupcakes and the cut lemon will be the flavouring for the frosting. A cut head of cabbage and more carrots will be tomorrow’s coleslaw to go with barbeque.
Mother Kay will be travelling next month, and then I’ll use my dried beans and split peas, which she simply cannot abide. We like beans ourselves, baked or in a soup.
I learned this week that radish and turnip greens can be used like beet and mustard greens – cooked lightly, dressed with butter or olive oil and malt vinegar. Pick them young or use your thinnings from the garden.
I started a container garden in my old dented washtub, having obtained a shiny new one from the TSC. I planted two bargain tomato plants and two dwarf sage. I’ll get some more herb seedlings at the farmer’s market on Saturday.