Marlene here, cleaning the dirt from under my fingernails to type up a little update on the garden project. Fall is quickly approaching, and the tomatoes and peppers are slowing in their production as the days shorten. However, Anna is still busy in the kitchen experimenting with new recipes to use these delicious veggies. Anna and I have been working together for the past few months to create a system for using fresh vegetables that I’m growing for new projects.
Anna is a great partner to have. We are both very passionate about growing healthful food and not letting food go to waste. We produce enough food and calories to feed everyone on the planet, but much food goes to waste, especially in the developed world. Even though we are working on a very small scale here in the vegetable garden, both Anna and I bring the mentality of not letting good food go to waste to what we do.
We have been brainstorming what vegetables have multiple uses: fresh, preserved, pickled. This will allow us to use as much of what the garden produces as possible. Take cauliflower for example. It is nutty and tasty fresh, but can also be roasted and made into soup. And you can even pickle it! Multiple uses that have a different shelf life.
I’m excited to be a part of something new. One of my favorite things is working in a greenhouse and watching seeds sprout and grow. Whether it is a plant or an idea, I love watching things grow and flourish. Here we go!
