Today's Garden Pickings!

Of the daily harvest, from top is Green onion. (I am making a pot roast for dinner tonight, and I need the greens for seasoning.) Top left to right, Red Onion, two Banana Pepper. Oregon Giant Pea, Golden Sweet Pea, and Sugar Daddy Peas. Sweetie 100 Cherry Tomato. Later, I will grab some Romaine lettuce for our salad.

The rains let up enough that I was able to get outside, without getting drenched. Soggy, sure, but not drenched. Above you can see my vegetable picks for the day! it's working close to that amount each day! By the way, remember a couple of weeks ago? when I decided in the middle of the nasty heat that the peas were all dead, or done producing? I was wrong. Since then, when I almost pulled the plants from the garden, I've harvested about this much each day. As my oldest likes to say, "Quite The Snacky!"

Below The daily Raspberry harvest, too! I tend to grab about this many, perhaps a little more or less lately. Whatever is leftover from yesterday gets frozen. If I grab more than this amount, I freeze some as well. We just don't eat more than half a pint to a pint a day. Some cool day, this September, I will thaw them all and make raspberry Jelly. Sometimes, I make a batch of raspberry liqueur, too!

I will cook some of my garden Red Bliss, and Blue Potato, as well as some celery, more red onion from garden, some sweet bell and the Purple Beauty Pepper, for our side dish, along with the oven roasted, Pot Roast and Garden Fresh Salad.

The Pot Roast is seared in an Olive Oil-coated cast iron pot, with a dredge of flour, fresh ground black pepper, sea salt, dried Thyme and Rosemary (from last year's garden)


DO NOT READ THIS PART @dreemsteem! I sprinkle garlic powder, and, after searing, I add some celery greens and celery, and a half chopped red onion. I stir in some tomato paste, a hearty red wine, and beef stock mix. After about 15 minutes on stove top on medium heat, I put the entire cast iron pot in the oven, on about 275F until unbelievably tender. Meanwhile, I add the chopped vegetables to another roast pan and cook them about 40 minutes before the roast is done.