This is our third year growing carrots, and we're happy to report the vibrant root veg has earned a permanent place in our home garden. Why? So. Many. Reasons.
What if you could plant a root in the ground, kind of ignore it, and get tasty spears of green goodness from it for years afterward? Well, you can. Asparagus is a perennial vegetable, which means it comes back every year on its own. Once established, an asparagus bed will send up fresh, nutrient-packed shoots with very little work on your part. It's the ideal situation for a lazy gardener!
During one of our Wild Ones garden tours in June, we demonstrated our solar oven, the Sun Oven. But since the tour was only about an hour or so long, folks didn't get to see the finished product, a cooked pot of rice. So I thought I'd show the results here.
This is our third year trying earnestly to grow as much food as we can, and it's been our best year yet. Anthony and I have both made a metric ton of mistakes, but we've learned from them. We experiment, measure the results, and change the approach if needed. Now, three years into this food garden thing, we're really starting to get somewhere. Case in point: We've been eating food from the garden nearly every day since the beginning of April 2022. I keep a food journal, and in it I note whether each meal included food from the garden. So 'G' if one meal contained garden food, 2G for two, and 3G if all three meals contained garden produce. Most days since April have clocked in at 2 and 3G's. Speaking of G's, if this spring had a garden star, it would be the greens.
This year marked the first time we've reached for three full harvests throughout the growing season: early spring, peak summer, and late fall.
This is a rhubarb custard pie, baking inside our Sun Oven. So yes. The answer is yes, you can bake a pie in a solar oven! Here's how.
Last time we mentioned solar cooking, we introduced you to the sun-sational (that pun can't help itself) Sun Oven and showed you how we used it to cook a pot of rice. This time I'm all about the meat, which turns out to be a great thing to cook the solar way.
Yeah, that's my superhero hunk, AKA the other half of Brunette Gardens... But what's that shiny thing there in the left corner? It's not kryptonite... it's a Sun Oven!
When we began growing annual vegetables last year, we came to the task with at least some experience, but we certainly had a lot to learn. Still, I'm amazed by how much food we're getting already out of our little 1/4-acre homestead habitat.
When I showed you how to cook a perfect pot of stovetop rice every time, I mentioned that next up I'd demonstrate a quick-and-easy recipe for a crockpot rice dish. That dish is the Asian rice porridge known as congee. Never heard of it? Well, neither had I until a friend spirited me away to a delightful, unexpected place in Seattle's International District called the Purple Dot Cafe, where I had my very first bowl of this heavenly porridge.