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Garden Harvest, Today and Future

July 30th, 2018

Growing vegetables is a rewarding experience. I enjoy heading out to the garden before dinner to harvest lettuce, onions, and other vegetables to including our meals. There’s also the constant planning of replacing harvested vegetable with vegetables for future meals.

Slowly, I’m getting better and better at successional planting. Sometimes it works out, sometimes it doesn’t. There are times when, not matter what you do, all the lettuce bolts at once (especially when the weather decides to turn scorching). Overall, I get better with each passing year. I still plant way more vegetables than we can ever eat, but when crop fails we have extra of another. If it bolts, the chickens turn it into eggs.

I’m focusing on growing a wider variety of vegetables and fruits in smaller quantities over a longer season. Ideally, I’d love to not spend much time blanching/freezing large quantities of vegetables and spend more time in the garden.

This week I’ve been harvesting: bulb fennel, broccoli, cauliflower, zucchini, lettuce, peas, peppers, and onions. There are also loads of flowers to cut.

What are you harvesting this week?

In My Harvest Bowl

July 3rd, 2014

This time of year it’s really nice to head out to the garden instead of the grocery store.  Since we have a freezer full of pork and venison, I don’t even need to go for meat.  One of our meals is stir fry.  It’s easily adaptable to whatever vegetables you have on hand and can be made vegetarian or with any kind of meat.  In the winter we enjoy stir fries with carrots, parsnips, onions and mushrooms.  In summer it’s filled with squash, cabbage, peas and broccoli.  My basic recipe has a ginger sauce and can be found over on Eat Outside the Bag.
This week some of my broccoli was ready to harvest as are my golden peas. Garlic scales are coming on by what seems to be the hundreds as well. The onions in the garden are bulbing up enough to start using them as well. I also had an orange in the pantry so I added orange zest and orange juice to the stir fry sauce – a delicious addition that I might put in the recipe. It’s certainly not a bad way to eat vegetables from the garden!

What’s your favorite adaptable meal to use your garden or CSA produce?

June Harvest Tally

July 1st, 2009

I’ve been keeping track of just about everything we’ve been harvesting from the gardens this year with my handy dandy Garden Harvest Spreadsheet that I made up. It’s been great to watch all of my totals add up.
So far strawberries are our winning harvest, totaling over 25 pounds (and we’ve still got some more ripening). When I was at the grocery store I saw organic berries for $4.99/lb, that means we’ve saved over $120 – WOW. We froze some to make jam later, enjoyed a strawberry pie, some strawberry rhubarb crisp and strawberry pancake syrup, as well as a good amount of strawberry shortcake.
I’ve also been harvesting peas from the few plants that the deer didn’t find. Not as much as I had hoped, I have none tucked away in the freezer because we ate the 2 pounds (both shelled & sugar snap) harvested. We also harvested a half pound of herbs including: lemon thyme, thyme, chives, basil, oregano, and mint. A pound of lettuce is also on my tally as well as 2 pounds of sour cherries we picked at my mom’s house.
Wild Black Raspberries
My mom also invited me to pick some wild black raspberries are her house yesterday and I was able to pick 3 pounds. And the final exciting thing that made it in our June tally was 1.5 pounds of honey!
One of the frames in the hive was drawn out weird so we removed it and added a fresh frame, it happened to be about 1/3 filled with honey, so we harvested it. I must say, our bees make some pretty good honey!

What’s been in your harvest basket lately?

Reading & Watching

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This is a daily journal of my efforts to cultivate a more simple life, through local eating, gardening and so many other things. We used to live in a small suburban neighborhood Ohio but moved to 153 acres in Liberty, Maine in 2012.