Harvest by hilloah
This weekend we harvested as many veggies as possible: pumpkins, green and yellow zucchinis, tomatoes, red bell peppers, jalapeños, and our dahlias. We still have lots of winter squash growing, garlic, green onions, chard, Red Russian Kale, lettuce, and cabbage. Though the pretty green worms got to the cabbages first, so we have decided to let them have a feast!
This year’s garden was not as good as we had hoped, due mostly to the extra rain we had. Usually the rain ends by mid April; this year it was the end of June. Even our greenhouse veggies did not do as well. That is all right, however, as each year brings different challenges and we learn from them.
Winter is a great time to dream about next year’s garden. We get out catalogs; look over the seeds we have left over; even look at recipes to see if we should grow certain kinds of veggies: will we really use that much chard? I love the dreaming part, but by February we start the seedlings and by March are ready to plant!
Another thing I am looking forward to is Pastry Arts – Unbaked! 2. This is a recipe development class and it will be so much fun to see what the students create. One year a student in RawFusion Spa Cuisine created a banana slug: it was beautiful, but not enticing to eat! Pastry Arts will be different!
Entry filed under: Essentials of Raw Culinary Arts, FUNdamentals of Raw Living Foods, good life, Gourmet Raw Food Chef, Living Foods, Living Light Culinary Arts Institue classes, Living Light Culinary Arts Institute, living light culinary arts institute blog, Living Light Culinary Institute, Living Light students, Love, Organic Gardening, raw food blog. Tags: cherie soria, fort bragg, fruits, Gardening, gourmet raw foods, gratitude, harvest, Lettuce, Liviing Light Culinary Arts Institute classes, Living Light, Living Light Culinary Arts Institute, Living Light students, Mendocino Coast Botanical Gardens, organic, raw desserts, raw food lifestyle, raw foods, students, vegetable, work.