Wow – I think it’s twenty-eight. I have sort of lost count. So we’ll go with it.
This week I’ve been playing catch up with the house and laundry and trying not to let any of the food go bad. I don’t yet have all the green chiles peeled and in the freezer yet. I’m hoping they will make it a couple more days, but I’m afraid they might not.
I’ve also been trying to get a lot done around the yard. This weekend is Denver’s chicken coop tour, which we’re participating in. So of course, I want our yard in an unnaturally clean and perfect manner. Ha!
Back when we picked peaches, we got a few apples as well. they’ve been yummy and lasting quite a while on the counter, but our time is about to run out with them, so I decided this morning to dry them. I’ve never dehydrated apples before, so wish me luck!
Here’s the update this week.
Plant something – some more flowers and bulbs. No food, but I am hoping to get a few seeds in the ground to over winter (garlic if it’s not too late).
Harvest something – eggs, tomatoes, kohlrabi.
Preserve something – tomatoes frozen, French onion soup made and frozen, some chiles in the freezer. Put apples on the dehydrator this morning.
Waste Not – compost and recycling, scraps to chickens, etc.
Want Not – nothing.
Build Community Food Systems – I just realized that I never told you that Henry, Emmett and I helped with a film that Denver Urban Homesteading is making to get the city of Denver to lift the law preventing chickens inside city limits without a permit. I am excited to see the video (I think it will be on youtube), and I will certainly share when it’s finished!
Eat the Food – made a big pot of veggie soup just to use some things up! I also made this eggplant lasagna that was a bit of an experiment – the original recipe was a bit different, and I didn’t have what was called for so I made some substitutions. It turned out really yummy. Here’s the recipe – it sounds so weird, but it tasted great!
1 ½ pounds eggplant sliced ¼” thick
3 Tbs olive oil
coarse salt and ground pepper
4-6 slices bacon cooked until crisp and crumbled
¼ tsp ground all spice
1/3 cup chopped fresh mint
1½ tsp dried oregano
5 cups Bechamel Sauce (I would increase the milk in the recipe to 5 cups, the flour to 1/3 cup, and add 2-3 cloves of garlic)
8-12 no-boil lasagna noodles
1 cup shredded swiss cheese
¼ cup grated Parmesan cheese
Toss eggplant with 2 Tbs olive oil, salt and pepper and put on a baking sheet. Roast eggplant in 400 degree oven for about twenty minutes. Meanwhile, make your Bachamel sauce and cook your bacon.
When the bacon is crisp, remove from pan and drain off most to all of the drippings. Add 1 Tbs olive oil to bacon pan and all of the herbs and spices. Saute about three minutes, and add crumbled bacon back to pan.
Spread 1 cup sauce in the bottom of an 8×8 pan (I use a pan that is about 8×10). Place two or three noodles over sauce. Layer with half of the eggplant. Then 1 cup more of sauce and ¼ cup of Swiss cheese. Layer two or three more noodles. Layer on all of the bacon-herb mixture. Top with another cup of sauce and another ¼ cup of Swiss cheese. Top with two or three more noodles and repeat eggplant layer with remaining ingredients, reserving the Parmesan.
Cover with foil and bake for 35 minutes. Remove foil, top with reserved cheese and continue to bake 5 -10 minutes more until the cheese is bubbly. Remove from oven, let cool 15-20 minutes and serve.