Post Groundhog Day Post – 2/3/13

The weather gave us a wild ride this week!  We had highs in the mid 70s(!!) early in the week and then a high of only 37 by Friday (and it got down to 19 that night).  Many of the peas we seeded 3+ weeks ago have come up along with a good number of the radishes we sowed at the same time.
lettuce
Lettuces
This week we harvested only some lettuce (some of our lettuce is looking pretty ragged at this point), parsley which went into a seafood soup we made Saturday night, and cilantro which will go into various nacho fixins’ we’ll make later today for snacking during the Super Bowl.  We continue to eat from the various things we put up over the summer – tomato sauce, butter beans and field peas, corn (although the corn was purchased from a local farmer), and haricot vert and green beans.  Freezing diced sweet peppers and using them in cooking has worked out well and we’ll continue to do that in future years.  We’ll also be using some of our canned jalapenos later today in the nachos.
Cilantro

Cilantro

We also like making our own stocks and we save the carcasses/bones of the chickens, quail, turkeys, and ducks we eat in plastic freezer bags and periodically make stock which we then freeze in quart-sized Ball freezer containers (we found this to be easier and less messy than freezer bags).  We also save and freeze appropriate seafood non-edibles (like shrimp, crab, and lobster shells) and make seafood stock which we also freeze.  Last night’s seafood soup was made with our own seafood stock with a few spoonfuls of our own tomato sauce stirred in and it was wonderful.
Parsley

Parsley

This week we decided to infuse bottles of tequila and vodka with our dried Thai Hot peppers.  We enjoy spicy cocktails from time to time and thought this would be a good use of our peppers.
Thai Chili Infused Liquor

Thai Chili Infused Liquor

 Later today we will start our early Spring crops in the basement under the heat mat/light set-up.  This will include broccoli, cauliflower, cabbage, kale, celery, mustard, and leeks.  I’m going to restrain myself on the number of starts since many of these “crops” are currently overwintered under the covers in the garden and, barring any disasters, will start producing again as soon as the temperatures warm up.  I plan to plant most of these starts out in mid-March, weather permitting.  The celery and leeks are the exception; they won’t go out until after the last frost in mid-April.  I start them now so I can plant out more substantial transplants since these two plants have a very long growing cycle.
Snow peas

Snow peas

Shelling peas

Shelling peas

Garden in Winter

Garden in Winter

Cabbage in the box

Cabbage in the box

And, finally, a note about blogs…We enjoy participating in Harvest Mondays on Daphne’s Dandelions (link on our home page) and drop by to read many of the blogs posted for the week.  However, I rarely comment on other blogs nowadays because of the codes you have to (correctly) type in before you can post.  I often find the codes annoying and frustrating.  And since this is supposed to be fun, I stopped trying to wrestle with it all.  I guess it’s another one of those things the spammers of the world have ruined for the rest of us…

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3 Responses to “Post Groundhog Day Post – 2/3/13”

  1. kitsapfg Says:

    Sorry to hear the captcha codes get you down. There are some days where they seem to be more wicked then others. I know what happens though if I do not have protections on.

    The lettuces are beautiful and such a nice harvest to be getting this late into the winter season.

  2. Bee Girl Says:

    Those chile infused liquors sound absolutely amazing! I am officially intrigued…marking it down on my to-do list 🙂

  3. Lisa Says:

    You have a lovely garden.

    I tried turning off the sign in features, and the spam just flooded in. Until the blog programmers figure a way to defeat the spammers, I think we’re stuck with this imperfect system.

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