Year Three - Week Nine: Ready, Set, Root!

So, there was just a piece on the news this week about how hot this summer has been in the Northeast (hottest in 100+ years). Combine that with the dryness we've experienced, apparently some crops are loving it - like pumpkins. Yes, seriously. They have begun talking that there may be a pumpkin shortage come October because pumpkins are already turning orange already - in Mid-August!

So, on that theme, some of the root vegetables have also started to come on strong.



3 cooking onions
3 Yukon Gold potatoes
1 large scallion
1 bunch carrots
5 mini apples
2 green peppers
4 peaches
3 tomatoes
1 head fennel
1 small head lettuce


Onions: Used in homemade Spaghetti Sauce.

Potatoes: Made homemade potato chips for the first time. Used this lovely recipe from Emily at Joyful Abode: The Best Sour Cream and Onion Potato Chips Recipe.

Scallion: Used in dinner.

Apples: Applesauce

Green Peppers: Used in aforementioned homemade Spaghetti Sauce.

Peaches: Made peach crisp. Mixed these in with some local peaches I bought last week.

Tomatoes: See above. Spaghetti sauce.

Lettuce: The usual.

Speaking of pumpkins, the melons are also coming on strong. So, the fruit share...






1 cantaloupe: Breakfast and desserts and snacking

1 PT blackberries: Got put into the zucchini-blackberry-almond bread

Plums: Tried out this Plum BBQ Sauce recipe from Jenn's Gardening Spot.



Make sure to keep coming back throughout the week to see how I've been using stuff up as the week continues.....