Grow, Harvest, Eat

The last two weeks have brought us both sunshine and flooding (or flooding concerns, depending on where you are in relation to burn scars from all of our fires this summer).  There has been hail, very intense lightening storms, tornado like conditions and crazy wind whipping around central and northern New Mexico.

Source

Luckily, for us, our little pocket of the planet has not experienced any of the extreme extremes save for a few pretty intense rain storms and a great lightning storm the other night (though I was just too tired to grab my camera).  This has made for a happy garden and a good showing at the tour last weekend, which you can read about here, here & here (thank goodness)!

A happy garden makes for some happy plants and some happier harvests.  It's still a fairly small trickle, but it is escalating quickly!  For example, the night before last I harvested a whole 4 pounds of various produce!  WooHoo!  And so it begins!

Grow

Black from Tula Tomato

Baby Butternut Squash

Summer Squash

Our extra large volunteer sunflower.
We've realized it is a sunflower with multiple heads!
Stay tuned...

Bees love echinacea

Our first two eggplants!

Zucchini

Harvest

Harvest totals for the past two weeks:

• Beans 
• Tri-color Bush - 9 oz
• Trail of Tears Pole - 1 lb 9 oz
• Broccoli - 1 oz
• Kale - 3 oz
• Peppers 
• Shishito - 15 oz
• Rhubarb - 3 lbs 2 oz
• Squash 
• Patty Pan - 1 lb 13 oz
• Summer Crook Neck - 6 oz
• Zucchini - 1 lb 9 oz
• Tomato 
• Indigo Rose - 2 oz
• Misc. cherry tomatoes - 4 oz
• Roma - 1 oz
• Yellow Taxi - 3 lb 11 oz 
• Eggs - 116
• Chicken - 13 lbs 2 oz

This Indigo Rose tomato was beautiful, but not quite
ripe yet...we're learning ;-)

Eat

Alright, here's the thing, the last two weeks were absolutely insane for us which translated into a mixture of eating out and eating whatever we could get our hands on.  In addition to the chaos, Tool Lady has suddenly, in her very pregnant state, decided that she does not want to eat meat, which is very, very different and is throwing a wrench in a lot of our meal ideas.  It's OK though, we'll adapt.

With Summer Camp (read: super long days) over, the next couple of weeks get funny schedule-wise.  We will take a few random days off here and there and will work pretty normal eight hour days the days we do work, with the exception of next weekend which is a very large fundraiser for the non-profit we both work at...this means we will actually work all weekend long.  Given the funniness of our schedules, I won't even pretend we will be eating normal meals or sticking to any kind of a meal plan.  Instead, we will do our best to eat the food we still have in the fridge from our last shopping trip two weeks ago (added to the random items we purchased last Saturday) as well as much of the harvest veggies that are now coming in the door regularly enough to add them to the "menu".

So, our Meal Plan meals will go something like this, "Protein, carb, veggie" instead of specifics.  Sometimes that's just what you have to do ;-)  I will, however, try to get back in a regular rhythm of planning, shopping and cooking shortly.

What are you growing, harvesting, planning and eating in your neck of the woods?  Please share your stories and links in the comments below!

xoxo,

M

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Linking up to Harvest Monday, the Homestead Barn Hop #121, 

Frugal Days, Sustainable Ways #83, HomeAcre Hop #30