The summer sun, heat, and long days have arrived in Mazama. Our garden is loving this weather and is literally growing by the inch everyday! Our peas and raspberries are producing a large harvest daily and it seems the cucumbers and squash grow noticeably larger by the hour. We harvested our garlic scapes a few weeks ago (see our pesto recipe below) and are anxious to see how big the garlic is this year!
Here's a list of some of the things currently growing in our garden;
Veggies and fruits; arugula, apples, beans, broccoli, carrots, cabbage, cherries, cucumbers, garlic, hops, kale, lettuce, nasturtiums, potatoes, snow and sugar snap peas, radishes, squash, onions, raspberries, rhubarb, strawberries, spinach, tomatoes,eggplant, zuchini and yellow squash.
Herbs; calendula, cilantro, dill, parsley, oregano, basil, chives, mint, catnip, lavender,
With hot summer days here, it is often hard to imagine the cold winter days ahead. However, we are already thinking ahead to winter, when our garden is resting and we depend on all the food we've stored away during this time of plenty. Much of our garden bounty goes straight to the table, feeding our family and lodge guest. The rest is processed and kept stored away- jams, pesto, salsa and such are canned; garlic, onions, carrots, potatoes are kept in dry storage; greens and berries go to the freezer. Happy harvest to all!
HONEY RASPBERRY JAM
3 cups raspberries
1 1/2 cups honey
Mash berries in sauce pan. Heat to a boil and cook down for 15 minutes. Add the honey and bring to just above boiling. Cook for 5 minutes. Remove from heat and beat with a wire whip for about 6 minutes. Spoon into hot jars, leave 1/4 inch head-space. Process in a boiling water bath for 10 minutes. Enjoy!
6-7 garlic scapes
1/4 cup pumpkin seeds
1/2 cup olive oil
1 tsp salt
1/2 cup Parmesan cheese
Blend in a food processor til smooth and creamy.
Use fresh or jar it up in the freezer for a cold winters night treat.