I know it’s been over for weeks, but there have still been eggplants, peppers and tomatoes coming out of the tunnel houses. Before I moved the chooks, I harvested the last of those summer crops. We’ll savour them over the next week or so, and then it will be full-on winter from a culinary perspective, at least.
I’ve stocked up on barley to cook with our dry beans in bean-barley soup. Maybe I’ll add a bit of mushroom stock made from this autumn’s haul of porcini.
I’ve baked up some pumpkins so I have cooked pumpkin on hand for pie or galette later in the week. I’ll add frozen spring peas and summer corn to the galette, and garlic, stored in braids in the shed.
I’m eyeing up the secondary head of cabbage, sprouting from the remains of the summer crop. They’ll make tasty winter salads to complement warming meals.
i’ve planted out the winter crops, too—lettuce, spinach, broccoli, cabbage and cauliflower. They will provide us the late-winter vegetables we’ll crave come August.
So while I farewell summer, I welcome the culinary delights of winter. Not so varied, perhaps, as summer fare, but no less delicious.