It’s getting to be that point in winter–or “winter” as the case may be this year–when we’re running out of fresh vegetables.
The very last of the carrots, harvested around Thanksgiving, are in a sack in the fridge. We had four gallon bags right after the harvest. Now we’re down to about seven pathetic little carrot stubs.
Meanwhile, we ran out of our own onions about a month ago. This happens every year. We haven’t been able to produce and store enough onions yet.
Consequently, we bought our first fresh vegetables for the first time in a very long time at the winter farmers’ market today: a 5-lb bag of carrots and a 3-lb bag of onions. $14. Hard to know how farmers can live on that.
We still have a big bag of beets in the fridge that were harvested in December. I should roast them, but still haven’t gotten around to it.
In the “stove room” in the basement, which doubles as the freezer and long-term storage space, we have some potatoes (mostly with gigantic eyes coming out of them), plenty of garlic, and small delicata and butternut squash.
Then there are the freezers. We still have plenty of frozen vegetables in there–green beans up the wazoo, some swiss chard, one last bag of bell peppers, too little kale, and an unexpected trove of broccoli this year.
We also have four giant bags of edamame in the pod that we froze as is. I planted too much at once so we were inundated with edamame. We have never tried freezing them before. Could be great. Or a complete bust. We’ll see when we cook up the first bag. The chickens might end up with edamame galore.
We’ve eaten enough of the frozen vegies and other assorted things (frozen zucchini bread, apple pies, walnuts, assorted meats, pesto) that it’s almost time to consolidate the two freezers and turn the chest freezer off.
For some strange reason I always enjoy consolidating the freezers. Perhaps it’s a timely, mid-winter reminder of garden fecundity.