Our Growing Garden

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!   

NORTH CASCADES BASECAMP GARLIC SCAPE PESTO

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. 

Wild Foods Harvest



It is early fall, late summer in the Methow Valley.  Bears are roaming low and high on the valley floor and mountain country due to the ripening of so many wonderful foods.  BERRIES! 



collections of wild berry harvest



We setup a booth with help from the Grizzly Bear Outreach Project at the Mazama Farmers Market last week to describe to folks bear activity during the fall season, and how many wonderful foods (for bears and humans) are naturally occurring in our environment right now.  Huckleberries, strawberries, blueberries, mountain ash berries, elderberries, raspberries, thimble berries, blackberries, bitter cherries, apples, and more...  These are all foods that both black bears and grizzly bears depend on for their winter fat stores.  We of course, also love and cherish the harvest of many of these foods as well.  GBOP's website describes encountering bears while picking berries in the backcountry, "More often than not, the experience of seeing a bear grazing in an alpine meadow is one of the greatest thrills of hiking; just give the bear space to enjoy his lunch too. We all know how delicious those mountain huckleberries can be!"  At the Basecamp, we collect berries and use them fresh on top of waffles or in our homemade jams; dried to make healthy teas and additives for breads and pancakes; and frozen for winter treats in breakfast scones, muffins, and evening dessert cobblers and pies.So put away your trash cans and be careful with composts this time of the year~  remember those bears are searching for the goodness hanging low on the branches that we love as well.

bear food display at the Mazama Farmers Market~ Sept 2012