Remember when I told you I was going to have a huge organic vegetable garden this summer?
I even started some of the longer growing seeds indoors for the first time. I had visions of canning and freezing and having all kinds of wonderful veggies and herbs to use throughout the winter.
All was going well, they were beautiful, we bought the supplies to make three large raised gardens, I replanted the seedlings once they were strong enough into their secondary pots…
And then they all died.
It was quite disappointing.
The thought of going through that all over again and then possibly losing them all in a massive downpour (which are common in NH) was just too much. We’ve only lived in this house for 7 months and we have been busy. Seriously busy. There’s a lot that goes on when you move 3,000 miles across the country to a new area and new home. Plus we’re having visitors for summer and fall…so I decided to set the garden aside until next year, when I could really give it some special attention.
Unfortunately, now I’m kicking myself for not starting the organic garden. Not only is purchasing all of our organic vegetables a large expense every week, for some reason the organic produce in the grocery stores here doesn’t last nearly as long as it did on the west coast. A lot of it comes from California so I’m guessing by the time it gets here, it’s already at least 5 to 6 days old. Organic produce that’s already a week old! Certain things are also hard to find, like a simple red bell pepper. Very frustrating.
I’ve learned the hard way that we need to eat them up as quickly as possible. Throwing away organic vegetables is a pricey, awful, feeling.
So the race is on.
When I get home from the store I make a huge salad, put it in an airtight container, and I eat salad every day for lunch and sometimes dinner until it’s gone.
Have you tried Schar’s gluten-free table crackers?
I put the other vegetables in a zipper bag with a paper towel and that seems to hold them for a just a couple more days so we can have fresh vegetables with other meals.
Here’s the Trader Joe’s goat Gouda I’ve been telling you about.
I’ve learned my lesson and won’t be procrastinating on our organic garden next spring!
Organic Chopped Veggie Salad
Baby Spinach Leaves
Sweet Petite Peppers
Dice all veggies (shred the carrots) and place in an airtight container.
1 part Organic Olive Oil
2 Parts Organic Fresh Squeezed Lime Juice
Organic Raw Honey
Kosher Salt & Freshly Ground Pepper To Taste
Place all ingredients in a canning jar, tighten the lid, and shake to emulsify.
It must have been so disappointing when all your hard work died! I would like to grow more produce too. We moved four months ago and still haven’t properly unpacked so I haven’t attacked the very overgrown and full-of-weeds garden as yet. I keep putting it off because it looks like quite a project xx
Moving is enough work! I can’t remember how your seasons work, are you just entering spring?
I’ll be more diligent with next year’s garden. We also have a lot of landscaping planned for the front and back yard. This summer has kind of been a travel, visiting, and house summer with so much to see and do. Next year we’ll have to make it a yard summer. With maybe some travel and visiting squeezed in too. 😉
Hi, April! There’s a post on one of my Pinterest boards and I wonder if it would work for your veggies: http://www.salad-in-a-jar.com/skinny-secrets/salad-in-a-jar
This explains putting vegetables in mason jars and vacuum sealing with a Food Saver! I don’t have that attachment, but it would be worth it if you had to keep pitching out food!
My Spokane organic garden is coming along; we’re just starting to eat tomatoes, summer squash, cukes, etc. Finally! Our bumper crop of raspberries is about done. We were blessed with such an abundance this year. For some reason my peppers are doing NOTHING this year.
I continue to enjoy your blog. Thanks!
I am LOVING following you on Pinterest…so much fun! I have a Food Saver, I’ll have to look in the manual and see if I can order the attachment for mason jars.
I can’t wait to have fresh, organic, veggies out of our garden next summer. It makes such a difference in flavor and shelf life.
Happy you’re still enjoying the blog! Talk to you soon ~ April 🙂