Even though the garden is nowhere near what it should be right now I have spent the majority of the day putting up what has been taken out of it. I had a large basket of tomatoes ripen on the counter that I wanted taken care of before the fruit flies were out of control. I picked more to ripen this morning but have a feeling piccalilli is in my future (not that I mind, I haven’t made it in a few years).
I canned what few green beans I have harvested this year. The yellows should be coming in mid-week. They’re a month behind – mind you I had to plant them 3 times this year due to cold weather. You can’t always go by the calendar when it comes to gardening.
I also dug some potatoes and it would appear that this will be one of my best years ever for those.
With the spoils of the garden waiting on the counter I decided to make a five mile meal. Shepherd’s Pie made with fresh dug potatoes, newly pulled onions, fresh corn, newly cured garlic and beef grown in Heath by our good friend Russell. Now I know Shepherd’s Pie is sometimes considered a lowly meal but is a favorite of some of my family members and making it with ingredients this fresh takes it to heights never achieved with corn coming out of a can. It’s five miles to the corn stand, hence the name.
I also made backyard sauce and canned that as well. Everything grown here – even the herbs. Heaven.
There’s something about the feeling you get knowing you have grown everything you are eating. There’s a sense of pride and a feeling of security that grows a little each year. I can also send food home with family and friends and know they’ll eat and enjoy not only something good, healthy and local but also made with love.