But the garden is ever-loving! This weekend I went out and found some carrots hiding in one of the beds and roasted then tossed them with browned butter and fresh minced thyme. Oh my. And we've been making lots of guacamole. So much so that I ran out of onions. But hark! onions in the garden that were just left behind because they were too small to make harvest. Ya, procrastination on garden clean up really can pay off. I even have a small harvest of tomatoes left for sauce. Maybe today! Eh, maybe not!
We ate our first pomegranate from Colven's tree! It was really neat to see my boy eat his first fruit from the tree his placenta nourished.
These persimmons are not from our garden (although I did plant a tree this year!) but they are so abundant right now in our area. I bought a huge pile of them from The Farm. They were 4 for $1! I've been making Persimmon Pudding with Brandied Whipped Cream like mad. Everyone is addicted. I was given a tip by a friend of ours to use the Joy of Cooking recipe with double the spices for the pudding. Um ya, excellent! EXCELLENT! The Brandied Whipped Cream is made by adding a splash of brandy and a bit of sweetener to some heavy cream and then whip together until it reaches the consistency you desire. I'm fond of the gloopy whipped cream as opposed to the stiff peak kind.