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By 5 Acres and A Dream
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Harvest Goodies

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Garden work has transitioned from mulching and weeding to harvesting and preserving. That means the much anticipated seasonal firsts. These always taste the best! The links will take you to the recipes. 

July is blueberry month!

Fresh blueberries with peanut butter granola and kefir.

Blueberry pie! (A much anticipated season first).

The wheat is all threshed and now we’re winnowing it.

Freshly ground homegrown whole wheat flour.

Our first sampling of this year’s wheat was in fresh blueberry pancakes!

When we got a sunny day, I sun-baked two
loaves of fresh wheat bread
in my solar oven.

This year’s wheat seems to taste better than last year’s. We definitely had more consistent growth with better formed heads and grains.
Of the tomatoes, the Matt’s Wild Cherry tomatoes ripened first.
They make a very fun snacking food while in the garden.
Scrambled eggs with cherry toms and goat cheese = delicious lunch!

Of “regular” tomatoes I planted two types: Eva Ball (round red ones) and Black Krim (purplish  beefsteak looking ones.)

Tomatoes: Black Krim in the front, Eva Ball in the back.

Both have excellent flavor. The Black Krim are perfect to slice for sandwiches and burgers. The Eva Ball, I believe, were developed for canning. I don’t can whole tomatoes, but they will help make good pizza sauce. What tomatoes we don’t eat (all kinds) go into the freezer for a future sauce making and canning session.
Of course, I had to make some of these too…
Fried green tomatoes

I don’t deep fry anything, but just a thin layer of oil in the pan gets the desired crispiness.
Cucumbers followed shortly after the tomatoes.

Tomato and cucumber salad with feta cheese.

Cucumber sticks are excellent with my Ricotta Ranch dip.

Speaking of cheese, it’s cheesemaking season too.

Stretching fresh homemade goat milk mozzarella.

I start by making our year’s supply of mozzarella, which I grate and freeze. Then it’s on to feta (stored in herbed olive oil) and halloumi (which I freeze), with an occasional farmers cheese to eat fresh or chèvre for cheesecake. The whey is made into ricotta for my ricotta ranch salad dressing (and dip) or gnocchi (which also freezes well.)
I’ve dug the first potatoes and picked the first green beans.

Oven roasted potatoes and green beans.
First okra picking.
Roasted okra, potatoes, and multiplier onions.
I’ve been doing a little dehydrating too. You may recall that last month I canned lambs quarter. It’s still growing but in smaller amounts. So I’ve been drying the leaves to add to winter soups.
Lambs quarter finishing up the the dehydrator.
I still save my leftovers in glass peanut butter jars and freeze them for soup making when the weather turns cold. For each jar I add a pint of bone broth, and then the dried veggies make nice additions.
So July has been busy! I expect it will remain that way until September when the harvest finally slows down.
How about you? How has your July been so far?


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