![\"\"](\"https:\/\/redmeadow.com\/wp-content\/uploads\/2014\/08\/aug28-produce.jpg\" "\\"aug28-produce\\"")
<\/a>It's like going to the grocery store, only a lot more convenient since it's just down the hill instead of 35 miles away.<\/p><\/div>\n
Butterhead and Romain lettuce.\u00a0 Quite a few green beans. \u00a0 A small bowl of strawberries, the last of the year we think.\u00a0 A couple of small Walla Walla onions.\u00a0 A Roma tomato.\u00a0 A couple of small Anaheim peppers.\u00a0 Around seven pounds of beets.\u00a0 Lemon Basil, and normal Basil.\u00a0 Six stalks of rainbow colored Swiss Chard, and the first potatoes of the year, mostly Yukon Golds, but one Gold Rush (a russet potato.)<\/p>\n
So I have my work cut out for me.\u00a0 I’ve washed a lot of things I picked, and will get it into the fridge.\u00a0 I haven’t washed the lettuce yet.\u00a0 The potatoes are going to be roasted.\u00a0 The chard, peppers, onions and tomato will be part of breakfast tomorrow.\u00a0 I’m going to make pickled beets today, and also pickled green beans.\u00a0 Once I figure out how many jars I need I’ll go pick some dill flower heads for flavoring the beans.\u00a0 I’ll clean the strawberries and put a little sugar on them; those will be dessert today.\u00a0 And I’m going to puree the basils with olive oil and freeze the two varieties in ice cube trays.<\/p>\n
It sounds like a lot of work but it won’t really take all that long to get most of this preserved for the coming winter.\u00a0 This is exactly what makes the garden such a hoot.<\/p>\n
<\/a>I pulled all the leaves off the lemon basil plants, after I washed them, and spread them on a small dish towel to dry.<\/p><\/div>\n
That was tedious.\u00a0 The potatoes are done roasting and cooling in a dish.\u00a0 That wasn’t tedious as the oven did all the work!<\/p>\n