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.