Daily Harvest

Daily Harvest

Daily Canning

Spices ready to go.

Jonathan starts packing the jars.

Cucumbers ready to go!

This year we are growing a new variety: Indian brown. They can get really bitter, so I tasted them and peeled the ones that needed it.

We are still growing Lemon cucumbers which never seem to need to be peeled.

Finished pickles!

Spicy Dill Pickles

Brine:

2/3 c. salt

12 c. water

4 c. white vinegar

Flavorings:

1/2 teaspoon mustard seed

1 dried hot pepper cut in half

2 cloves of garlic each cut in half

1 sprig dill

sprinkle of cut up dill stems and leaves

Canning time used: 15 minutes

Daily Harvest

This is the Dada Movement's first egg!

Look at how tiny it is next to the other egg we got today from one of the older hens.

Daily Harvest

Daily Dinner

Here is the aftermath of the Vietnamese sandwiches.

We piled them with herbs from the garden: shiso, basil, mint and oregano. Jonathan sauteed summer squash, we opened a jar of pickles from last summer, and we had baked tofu slices along with a lovely sauce which all went on the sandwiches as well.

We ate them with our friends Tara and John. Jonathan gave Tara a copy of the book that he had written about her!

Daily Bread

Jonathan has been experimenting with a new recipe for bread.

This loaf was delicious with such a crunchy crust and big open air holes.

He learned to do this new style by watching Artisan Breads DVD from King Arthur Flour company.

It is a much wetter dough and a new kneading style.

We used this amazing bread to make Vietnamese sandwiches.