It was a bit too soggy to go out in the garden most of last week. Things started to clear up at the end of this past week, though, so here is what came out of the garden recently!
06/18 – 145g lettuce & greens. 06/27 – 220g lettuce & greens. Two different varieties of leaf lettuce (one reddish and one light green), with a few leaves of young garden dandelion thrown in for variety. Frozen in 1 liter bags for cooking with later. I know most western cultures only use lettuce raw in salad these days, but I’ve always liked it best in hot noodle soups.
06/27 – 340g spinach. Yet more spinach! Also frozen for later cooking use.
06/28 – 8 wild strawberries. 07/01 – 10g wild strawberries. We ate the first handful the minute I ran inside with them 🙂 The second handful was frozen, so that I can use them to make something special when I’ve gathered enough. They’re much punchier than garden strawberries, so a little goes a long way. Not pictured here are the two ripe garden strawberries that we also grazed on whilst putting up the strawberry nets to keep birds out of the main patch. Several of them are reddening up nicely so I should have a bowl’s worth by next week!
07/01 – 300g chickweed. Yep, that’s common garden chickweed, Stellaria media. Also known as one of the choicest edible weeds currently growing wild in most backyards. The best description and identification article on it as a vegetable that I’ve read so far comes from Eat The Weeds. Considering that my vegetable gardening didn’t get off to the best start this year, I took it as something of a windfall that a large patch of the stuff popped up right in the middle of my makeshift bed of greens a couple weeks ago. Right between the lettuce and the carrots, perfectly in place. I picked a big batch, rinsed it, chopped it into bite-sized pieces and stuffed it in a bag to freeze for later use.
07/01 – 150g oregano. Last but not least, the oregano bush got a good pruning this morning. After rinsing and picking the usable leaves off of the stems, they also got stored in plastic and frozen. I like to freeze my home-grown herbs rather than dry them because they seem to retain a lot more of their fresh qualities when used for cooking. I usually just stuff the rinsed leaves straight into the bag and force out the air. When they are frozen, they are easy to crush up into little bits that are convenient to scoop out when cooking.