It’s been a couple of weeks since we recorded the video for this, and since then, the beans have expired and we have begun harvesting the beets, turnips, and some greens. This was a weird year for many people and our summer garden was a little blah, as well. But our fall garden looks great so far!
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We spend winter looking forward to warmer days, dreaming of a garden that reflects the beauty in the seed catalogs we pour through. Even while it’s still cold out, the much-awaited time comes for spring planting.
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When I saw the Christmas pole lima bean in Baker Creek’s catalog, it reminded me of the beautiful, marbled limas my amazing grandma grew. Since our oldest loves lima beans, it was definitely worth a try. Next, we needed a pole bean trellis.
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We have reduced the varieties of vegetables we’re growing by about 40. But we still have 60-70 varieties we’re growing this year. I’ll share with you today how we buy and organize our seeds.
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A crisp, clean, white chicken coop is beautiful to behold. With dust, mud, dirty chickens and animal foot traffic on a farm, they don’t stay that way for long. Once a year, we like to freshen up the chicken coop limewash. We’ll show you how we do it and give you a tour of the coop in the process.
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You might say sweet potatoes are glorious! And that would be fitting for this relative of the morning glory. They are another way God provides a delicious, nutritious vegetable that can be stored fresh for months. Let’s see how we did with our sweet potato harvest.
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Parsnips are a less common vegetable, not taking up much, if any, space in the grocery store produce departments. But their virtues make them well worth a place in the garden. Our parsnip harvest was small, but we were delighted nonetheless for what came from their small spot in our garden.
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We live in zone 5b/6a. We’ve already had temperatures below 20°F and snow. But that didn’t keep us from having fresh vegetables from the garden. Find out what’s in our winter harvest.
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We love soup at our house. Not only is it a wonderful seasonal dish for fall, but it can be a delicious, nutritious and quick meal when fall and winter days are busy. By using tomato sauce and grated onion, we don’t need to use the blender. As a result, this cream of tomato soup is almost as easy as the congealed stuff from a can, but so much more delicious.
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As we gather family together for Thanksgiving this week, we will also take the opportunity to celebrate a few recent birthdays. One of the celebrants loves peaches, so we will use some of our frozen peaches from summer and make a Grain-free Peach Mountain Cobbler. Mmmm…
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