I've lacked the motivation to do much of anything for winter prep, and slacking horribly. I finally went out and drained all the rain barrels and flipped one upside down. That was the extent of my "winter prep." One barrel has poison ivy growing in front. Wonderful. I'm flipping the rest today.
It's a winter without beets as well. I did my first dig and they are the size of the carrots - pathetic. All that weeding for nothing. Can't even save the greens - tops dying off.
I took some time to dig up more carrots, but if you saw my post about it, they are getting tossed. No carrot seeds saved this year either.
I saved some of the carrot tops. I'll have another post for that project.
More tomatoes were picked - 7#. Last picking. Plants are coming out. I would have started it yesterday, but I left my knife in the house, and walking back and forth to get it was not on the agenda - too hot anyway.
Global warming has me concerned we won't be able to survive without a green house now. This tough garden year really has be thinking about food shortages and with all the store food contaminations and recalls, I really don't want to be buying it.
I got some homemade condensed cream of celery made, and in the freezer for winter.
Salmon Romanoff was for dinner, with salmon caught by my oldest brother and gifted to us. Yum!
1/2 finely chopped organic shallots
1 clove home grown garlic, minced
2 Tbsp. organic butter
1 cup organic cottage cheese
2 cups organic sour cream
5 dashes home canned hot sauce*
1/2 tsp. salt
1 lb. cooked salmon, flaked
12 oz. medium homemade noodles*
1 cup shredded organic shredded cheddar cheese*
Saute the shallots in the butter until they are clear, then add the garlic and cook about 2 minutes. Remove from heat and toss them into a large mixing bowl and add the cottage cheese, sour cream, hot sauce, and salt. Flake the salmon and mix.
Preheat ove to 325°F and lightly oil (or spray) 9 x 13 in baking dish.
Cook noodles and drain. Stir into mixture and pour into baking dish. Top with shredded cheese. Bake approximately 30 minutes.
*5 dashes of Tabasco sauce can be substituted.
*I some times any non-gmo/organic store brand noodle too. Amount of noodles can be changed as well.
*I like to put an additional 1 cup of organic shredded cheddar cheese in the mix too.
I apologize for no photo of the dish, we took off right after to deliver some of it to two places. I'll try to get a photo next time and add it to this post.
Oh, dear Kristina, I think the sooner you can put the efforts and thoughts of this year's garden behind you, the better. Such a struggle it's been for very little return. Your area has had a real gardening pox on it, for sure! :o(
I'm so sorry your garden didn't yield much this year. I too have been thinking about all the nasty stuff in the stores, it seems that every other day something else is being recalled, it's quite scary.
Your salmon sounds delicious :)
Mama Pea, we are struggling to even get the garden out and tilled for winter. It's been too wet. Rain is coming too. Sigh....I just want to get it over with too.
Sandra, I follow the blog with the food reports and they have recalls way too often anymore. I just have to keep plugging away at buying organic or from produce stands.
The salmon dish sounds delicious. I have made a note of it so that I can give it a try.
I'm so sorry your garden didn't pan out this year but thank God you have stores for backup! Back in the day they would have had to go without and make whatever stretch all winter. I agree, I don't think Mother Nature is too happy with us at the moment. LOve the cream of celery soup! I've never tried that.
Sam I Am, the stores don't sell organic cream of celery here, and it's great to have on hand when I need some comfort food.
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