The Blues And Reds

Out of the long row of ‘tired’ potatoes (the potatoes that I grow in tires instead of hills) that I planted in the garden in the spring, finally the last few batches have been harvested. At the beginning of the row, I had harvested the russets and Yukon gold spuds. Now that I am at the end of the row I finishing up with the reds and blues or purple potatoes.

I try to save the purple ones for the end of harvest because I enjoy making potato salad for the fall and winter time with the deeply colored spuds. Boiling prior to making them into the salad changes the color from deep purple to more of a lighter blue color that stays true rather than coloring the white mayonnaise-based salad, unlike the red cabbage that turns coleslaw into a pink swirly concoction.

Speaking of cabbage, the green cabbage was finished off in October. I am currently cutting up the  last of the red cabbages out of the garden. That makes the end of the bounty we enjoyed fresh out of our little plot for this year.

Between now and when we begin putting in greens and peas, we are going to be using out of the freezer. There is a good variety of beans, corn, cubes of sauted mushrooms, strawberries, blueberries, raspberries, walnuts and filberts(left over from last year), blackberries and of course, apple and berry pies. In the pantry we have a stockpile where we put up jars of pickled beets and mushrooms, have bags of stored dehydrated strawberries, apples, pears, figs, and loads of garden veggies mixed for soup bases. All of this goes well with the beef and elk that were put in the freezer. Oh and I still have some of the vanilla leaf that I foraged out of the woods and dehydrated for herbal tea that I bring out when I want to treat visitors that show up at the door.

So even though the garden is done producing for the year, we will still be enjoying the fruits of our labor in our garden plot throughout the winter months.

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