vitamins galore

Those of you who’ve been following my blog for a while, will know that 18 months ago, we moved to our new home in the (French) countryside and hubbie began doing what he’d always dreamed of doing . . . cultivating a proper vegetable patch. 

Last summer was the first year for fresh veggies & fruit . . . with only a small area planted.  This year, hubbie more than doubled the surface of soil that he dug and turned over (with the help of a rotovator) . . . and drew himself a little plan for crop sowing.

Earlier this season we’ve already enjoyed fresh beetroot, spinach, courgettes,  brocoli and strawberries aplenty.  As summer progresses, harvesting has become a daily task, and not only are we enjoying produce fresh but we’ve also begun making preserves and freezing the excess.

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The first tomatoes are ripe for the picking.  We’ve enjoyed fresh & raw in salads . . . today we were in the kitchen following recipes to enable us to store some of the harvest.  We planted mainly “Roma” and “Ondine”

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Here are some of the “Roma” tomatoes both bottled and as “coulis”. 

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We also have some tiny, pretty, yellow cocktail tomatoes as well as the larger red varieties.

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Beans this year aren’t just green . . . we also planted “butter” beans which are actually a very pretty yellow in real life.  I’ve been freezing both sorts but also cooking and eating as we harvest.

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Not sure if these big green things are marrow/squash, or what . . . and I’m not even sure how I’m supposed to prepare them . . . google is my friend, I’ll find out later.  What I do know is, dark green is the right colour lol.  They’re definitely not pumpkins.

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Oh, and something that was delicious and we’ll plant more of next year . . . new potatos.  The “ratte” variety.  We planted about 20 seed potatos, and harvested around 8 kilos in total, over several weeks.  Sadly, they’ve all been eaten now but for 2017 we’ll double the potato patch.

It’s very rewarding to be able to harvest and eat our own fresh produce. We know exactly how it was grown (no pesticides) and we’re enjoying the entire process – from planting to eating. 

11 thoughts on “vitamins galore

  1. I’m pretty sure those green jobs are summer squash, and you steam or roast them – the latter to intensify the flavour, which is milder than pumpkin. One of my favourite ways to preserve fresh tomatoes is oven roasted with olive oil and herbs, and then transferred into ziploc bags and frozen for a big hit of summer flavour in the winter. What lovely abundance!

  2. There is nothing better than home made tomato sauce, so worth the effort if you have enough tomatoes. We figure one plant will make at least one quart of sauce…yummy! I cook down a batch and throw it in the freezer until we have enough for a canner load. I do all my tomatoes at pressure because I don’t like adding the lemon juice to guarantee the acidity for water bath. we have also done thin slices on a new screen for sun dried tomatoes…amazing!!! You guys are doing great with the garden expansion.🙂

  3. I’ve been following your blog for sometime now I love all the wonderful things you make and create. I love reading about your chickens and the layer of the month, and about your furkids. I enjoyed reading when you moved to your new home and started your garden and your fruit trees. You certainly have had a wonderful harvest everything looks really yummy. I look forward to reading more of your posts, about birthdays and unbirthdays, layer of the month, and the wonderful creations you make!!!

  4. The vegetables look delicious! Such a nice harvest coming from your garden and it will be lovely to enjoy some of it this winter–a nice reminder of summer blessings. Roma tomatoes make a nice thick sauce that we add all kinds of spices to depending on what we are putting it on–spaghetti, pizza, you name it.

  5. My husband would love to devote more time to the veg patch but, a. he still works full time in the U.K. so isn’t here long enough (I’m the sort of gardener that picks what other people have planted) and b. we are high up so our climate can be one of extremes. We usually end up with lots of squash, rhubarb and raspberries as, once planted, they seem to more or less look after themselves. Our tomatoes are, once again, rubbish this year. Well done on your beautiful crops. Enjoy!

  6. everything looks so yummy! I am so glad his garden is doing so well, after all that anticipation. 🙂 Soon you will be able to feed yourselves entirely from your garden, orchards, and hens!

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