10/11/2022 and other recent foods

Tonight contains garden onions.
The Brussels sprouts in the left side are topped with sweet Corbaci peppers from the garden.
Paula made a bean and potato chunky soup. The giant beans are Royal Corona beans, a type of runner bean, which came in our first Bean Club shipment.

06/18/2022 onion time

Oops. We disturbed this big beautiful toad.
The toad hopped over our onions to nestle down under some bean plants. We turned the soaker hose on after we were done harvesting to make sure any other plants we disturbed weren’t too upset, and hopefully that will keep the toad safely into the cooler night too.
Three kinds of onion!
The shadiest bed has Inca pea beans planted over Thomas Laxton sugar peas which we removed as they were getting mildewy. Now the pea beans have room to grow.
Our supervisor chose a shady, cool corner.
Left are the dried Thomas Laxton sugar peas for next season. To the right are Oregon sugar pod II (the original kind I had) from earlier this spring. I am going to bleach them to prevent transfer of the mildew to next season. We also put the plant waste in the city yard waste bins as their composting gets much hotter than ours.

Fancy, that’ll teach me (Wednesday dinner)

Course 1: garlic lemon aioli with rolled prosciutto, atop bacon fat flatbread, on a bed of radicchio, drizzled with goji tomatillo (garden) syrup, topped with Leonberger cheese, and garnished with a mini bell pepper slice (garden) and white currant tomatoes (garden).
Course 2: venison bone broth made with carrots, celery, parsley (garden), with chopped onions (last of garden) and pearled barley, garnished with mini bell peppers (garden) and served with the bacon fat flatbread.
Course 3: braised venison shoulder seasoned with rosemary (garden), shiitake mushroom, serrano peppers (a friend’s garden), and onion (garden). Plated with radicchio, garlic lemon aioli, sliced tomatoes (garden), and a sea of goji tomatillo (garden) syrup.
In lieu of pictures of course 4 (fresh vanilla bean frozen custard a la Paula), here is the dog hoping for course 3. We ate the ice cream and didn’t take a picture. 😎

Afternoon and evening

Argiope spider. We call them banana spiders for the yellow but I think most people call them garden spiders.
Missouri fluttermill primrose in the rock/sedum garden continues to bloom!
Many tomatoes along with kohlrabi.
A caterpillar on cilantro. Maybe a cutworm? It looks familiar…
Uzbek golden carrots! Excited to try them… I harvested a bit early on two. Oops.
Wes made hot pot style soup. It contains chard, kohlrabi stem and leaves, green beans, sweet peppers, onions, and green onions.
A view of the spread. We have a vaccinated guest!!

Wednesday harvest and other friends

A lot of blue lake green beans.
Several tomato varieties are ripening.
UF garden gem was fine but all of the UF “W” at a similar color rotted and molded. Perhaps they don’t like the endless rain? I will watch more closely for ripening now too.
The Chef tied all the onions up for storage.
The mini bell peppers are more mini than I expected.
Corbaci peppers. I think the three little ones aren’t ready, but their plant died.
A mini bell pepper plant died too, in the same way, a rotting brown at the base.
This mushroom looks like it should be named lemon chiffon something.
Weighing the dried garlic.
Pseudothyris sp. moth resting on strawberry leaf.

French onion soup

First we must get approval of herbs (moss curled parsley) from the sous chef.
The cooking begins.
French onion soup with a side of chicken. Onions and parsley from the garden.