1. Plant garden.
2. Weed garden.
3. Water garden.
4. Hire regulation sized transport truck to move produce from garden to inside house, must check to see that they include a conveyor belt. Get safety training.
5. Remove dining room contents to make room for cold storage and bins, ask local grocery store if they can recommend a good vegetable misting system.
6. Start cooking.
7. Keep cooking.
8. Scribble a note to my family telling them I love them all, while slowly being swallowed by the new house I built out of zucchinis.
9. Maintain rapid and continuous cooking until the end of time.
10. Revise last will and testament to ensure even distrubution of leftover vegetable produce to several small developing nations and the local Weight Watchers chapter.
This has been a summary of real life events. Mostly.
I went to my community garden the other day to pull some garlic. That’s all I was going there for. When I left I had a grocery store bin filled with 65 heads of garlic, carrots, green beans, bitter collards, 3 cauliflowers, dill, a zucchini the size of my cat, pickling cucumbers and a bunch of other stuff.
This is how it’s going to be. I immediately put all dinner plans on hold so I could revise all and any menu plans I had for the next 7 or 8 months. If the meal didn’t utilize at least 7 vegetables it wasn’t going to work.
From now until the gardening season is over my meals are going to be based on what needs to be picked. Not necessarily what I feel like eating, but what I have to eat before it gets too big, too soft, too hard or too wormy.
This is the menu I came up with for next week, which should work well for you if you also have a garden in Zone 6, or are the proud owner of a (chain of) grocery stores.
Easy Dill Sauce – Mix together equal portions of sour cream and mayonnaise (I use about a heaping tablespoon of each), chop up a bunch of fresh dill, 1 small shallot and add to mayo mixture. Squeeze in a bit of fresh lemon juice, serve.
Salmon Cooking tip – Pan sear salmon in butter over medium heat. Cook on one side until opaque *almost* to the centre of fish. Flip. Cook until opaque *almost* to the centre of fish (it will be a few minute less than the first side). Serve.
Zucchini tip – Slice zucchini then quickly sautee in pan with butter and olive oil. Season with salt and pepper and top with parmesan cheese. Grill under broiler for a few seconds.
Curried Cauliflower Soup Recipe from the True Food cookbook
Jeff Crumps Earth to Table pizza dough recipe.
Don’t have a cob oven? See my Tips for cooking pizza on a BBQ.
Corn on the Cob tip – Grill corn out of the husk directly on the grill. Top with mayo and lime juice instead of the regular butter and salt.
If anyone needs me, I’ll be in the living room. Once I eat a tunnel there from the dining room.