This morning’s harvest. Our six 4-foot squares (definitely not filled to capacity ala Mel Bartholomew’s methodology) are keeping us in fresh vegetables. Add to that the pots of herbs on the screened porch and we have freezer stashes of freshly simmered marinara sauce and zucchini chocolate chip bread to enjoy in the chilly months.
This summer’s bounty includes a bottling of herbed vinegar. My standard combination of apple cider vinegar as the flavorful base, with peppercorns and freshly harvested thyme from my porch pot. Good for salad dressing and delicious with sliced cucumbers fresh from the garden.