It’s kind of too bad Friday doesn’t begin with a D. Or that Domestic doesn’t begin with an F. Because it seems that most of my Friday posts have to do with domesticity more than family, per se–plus I can talk about courgettes or zucchini, for example, without telling tales or offending anyone. But Domestic Friday doesn’t alliterate, and ever since I discovered what alliteration was, as an approximately four-year-old, I have had a need for things to alliterate. Particularly titles. (It might also be genetic–pastors are known to alliterate their main sermon points, and I have a lot of pastors in my family.)
Anyway. Today I mostly just wanted to update you on the state of the garden. Every year we have some crops that are dismal failures (usually because other animals enjoy them at less mature stages than we do, and so we don’t get to them before they have been gnawed into nonexistence–but sometimes because that crop and our soil just can’t seem to get along), and some crops that provide a delightful but fairly unmanageable overabundance. It’s kind of like a surprise party every summer, because, while there are one or two things we persist in trying every year which never really take off (onions, mostly), usually the failures and successes are different every year. This means we never know ahead of time what we’re going to end up buying at the supermarket after all (onions, mostly), and what we’re going to have to find creative ways to preserve and/or
offload share. For example, last year, you may recall, we had a table-full of bell peppers (also known as capsicums). And carrots (pretty much universally known in English as carrots). This year we have one carrot, and the peppers have all but died . . . although our first attempt at cayennes appears successful.
After that first garlic disappointment, I went online (because why would you take the advice of a garlic farmer in front of you when you can get it off the internet?) and learned that it might be better to harvest in July rather than in June, so when all the travels and visits in July were over, I pulled the rest of the garlic out of the ground, and what do you know? We got some!
Garlic on pallet. We also have a pretty enormous pallet harvest this year, but that, as you may recall, is because of the turtles.
Actually, I think I picked it on the day we had our big 12-hour family cookout, which didn’t exactly lend itself to garlic braiding, so I did that about two weeks later.
Probably not THE most beautiful garlic braid you (or I) ever saw, but considering I had no idea what I was doing, it’s not so bad.
I thought it was going to take us forever to go through that much garlic, because we don’t usually, but I wasn’t counting on the cucumbers.
I also wasn’t counting, since I am new to preserving and this was the first year that cucumbers were our bumper crop, on the fact that pickles often require garlic. I was very proud that my first batch of dill pickles were made with cucumbers, garlic, and dill from our very own garden. Then I made a batch of bread and butter pickles. Then I made another half batch of dill. (That time we had to buy dill seed from the store, because although our homegrown dill did very well, there wasn’t a lot of it.) In total I made 32 jars of pickles.
We have also eaten many cucumber salads, fried cucumbers, tossed salad with cucumbers . . . I’m getting ready to experiment with cucumber parmesan, and I was kind of wishing for the opportunity to dump some Hollandaise sauce on the cucumbers so I could say we had a Benedict Cucumberbatch.
Gratuitous brooding Cumberbatch photo. You’re welcome.
But we have no Hollandaise sauce and I wasn’t really going to make any just for the purpose.
After all that, we still have (and I know this, because I counted them this morning) 30 cucumbers without a determined destiny. And two zucchinis. Which, by the way, are also known as courgettes.