What I’ve done:
Bagged mint, cilantro, and lemon balm to dry. Started the fruit for my annual jar of apricot jam. It has to sit for 12 hours. The jam is always gone by the end of July, but I love it, so I do it anyway!Done. Make last batch of rhubarb sauce.Done, I thought. (See below.) Prep cukes for refrigerator pickles.Done.
- I put basil aside and
- Made the single jar of pickled basil stems I do. I use this recipe.
What I need to do?
Make another batch of rhubarb sauce with the last of the rhubarb from the yard.The recipe is mine: 1C sugar, 3/4C water. Bring water and sugar to a simmer. Stir occasionally, until there’s no feel of grit from the sugar remaining and it’s all one color, will be slightly cloudy. Add 3/4 to 1 1/4C chopped rhubarb. Continue simmering, stirring it continually until largest pieces are soft. Store in fridge or freezer. This takes about 1/2 hour, or less. Easy! Make refrigerator pickles,the recipe I use is this one. These have been started 7/6 10:35 a.m.all eaten 7/12. Maybe make a second batch next week? Cullor dry the old greens.
- The refrigerator could use a wipe down.
Make strawberry ice cream. The strawberries have been cut and washed.They molded. See food waste below. We have a lot of yummy vanilla ice cream, so I never got around to making the ice cream I intended to!
- Try the other pie crust recipe.
- Dry more mint and lemon balm.
Give away the extra radishes.
ut aside a batch of cilantro. Add to the pickled stems.
- Dry more
parsley, cilantro,basil, etc. Make some cilantro-lime saltwith the excess cilantro. Recipe here.
- Use the “found” rhubarb to add to the rhubarb sauce in the fridge.
Make garlic scape pesto.
- Make basil pesto.
- Make more garlic pesto or freeze the chopped scapes? I made some garlic scape/basil pesto with part of the batch. I used this recipe.
- I tossed a small freezer container of Kohl Slaw, since I made more with fresh kohl rabi. We decided that we don’t really like it enough to store it, so I won’t make it again. And why should I keep a container from last year?
- Last year’s dried parsley, since I have a little I dried this year. (Although not enough for the year, just to use.)*
- A lemon which molded before I used it, sigh.*
- Two small onions, I’d forgotten about, double sigh.*
- The last cup of marinara.
- The end of last year’s dried greens.*
- Two batches of kale. The farms produce way more than I typically use!.*
- Most of a bok choy (See kale).*
- Most of a bunch of Swiss chard (See kale).*
- Way too many raspberries didn’t get eaten and molded instead. Since I love them, any raspberry tossed is too much, but this was about 1/3 of a package.* 😦
- Small carton of sour cream, unless I find a way to use it where it’s cooked. It’s out of date.
- The old contents of the cilantro bottle from who knows when? (I marked it this time!)*
- The bottoms and blooms of the garlic scapes.*
- A pound of cleaned/cut strawberries.*
*To our compost heap, which at least has the virtue of not adding to the town’s landfill and we get to reuse the nutrients as fertilizer.