In total I have eight cucumbers and eight zucchini. I can use two zucchini for tomorrow’s quiche and maybe three more for Thursday’s meal, but the garden will have produced more by then, so I’d better deal with six of them today. Also, make that seven cucumbers. The first one was delicious.
I’ve grated the zucchini to freeze for later in the year. Each of today’s four bags is enough for a zucchini quiche, and they will go with the dozen bags already in the freezer. That’s quiche once a fortnight, almost until they are ready next year.
One of my favourite salads is a Japanese pickled cucumber salad. That is great the second day, so I think I’ll make that now. I’m going to toss these with salt and sugar and leave them for an hour to drain. The salt I understand, the sugar is a mystery to me, but it’s in the recipe, so I do it.
Just like with the zucchinis and cucumber, I already have plenty in the fridge from two days ago. I think I’ll go with a three pronged attack. Keep some of the best for salad tomorrow, parboil and freeze some for soup in winter, and give some away to my unsuspecting friend who’s coming to walk with me this afternoon.
So now it’s been two hours since I brought my basket of goodies in from the garden (longer since I went out to pick them), and what do I have to show for it? Zucchinis bagged and frozen. Beans ready to bag and freeze (see how the purple ones have turned green?)
And… As yet untouched potatoes.
Is it worth it? I don’t know. I’ve been pondering this as I scrub the potatoes. (Also I’ve been wishing my accuracy with the spade didn’t leave so much to be desired)
At the end of the morning’s work, all I really have is a pile of vegetables. Now I know Jamie O will be proud of me later when I whip out some of that tomato sauce and get it onto pasta in 15 minutes flat ( unless we make the pasta – we do have a lot of eggs at the moment…)
I know that my family eats wonderful fresh food. And they really really like it. I know that my grocery bill this week is $18.22.
But I also know that I’m time poor, and that the garden often seems overwhelming, despite the pleasure I take in it.
We eat a lot of vegetarian meals, especially when the garden’s running hot like it is at the moment, and I’m sure our bodies thank us for it.
I know I’m able to offer large scale hospitality without worrying about the cost, which is minimal.
But I know that I’m sometimes very very tired.
Also sometimes very very excited by the garden. So , is it worth it?
And what should I do about the tomatillo salsa that I’m sure you noticed on the menu. I half made it yesterday….