The past week has been busy putting up the harvest. We don't grow much more than what we can usually eat fresh or easily give away because we don't have a deep freeze. This year's harvest, especially the broccoli leaves and the plums (they fill a gallon bucket), was abundant!
Broccoli and leaves have been blanched and frozen.
The last of the apples are now applesauce. Two pounds made 3 pints.
The first batch of plums are now low-sugar jam. I expect there will be 2-3 more batches. I didn't even come close to using the entire gallon of plums.
All the carrots and beets have been harvested. Neither did as well as I had hoped, but they are still very usable.
The carrots only grew to about 1-2 inches each and will be a good side dish for us at least twice. The carrot greens grew to about 16 inches tall. I juiced them (they smelled like fresh cut grass!) and froze them in small disks using my muffin pan (because I think I donated all my ice trays so I didn't have to keep storing them!).
The beets were oddly shaped but several were a good size. All looked beautiful inside and the greens were so tender. I juiced the beets and the greens and froze them like the carrot greens.
I know, you're probably wondering what I do with the frozen juice. I make a juice blend of carrot, celery, beet, spinach, ginger, apple, and greens (carrot and/or beet) nearly every day. I call it my "Go Juice" because it keeps me from running out of steam mid afternoon around 2pm. I'll defrost a "green disc" overnight to mix in with my Go Juice. MMMM... BTW... Go Juice smells like dirt and ginger.
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