It’s spring here in Malawi, and things are starting to grow! It’s also harvest time too. I know, I’m confused too. I grew up in Kansas where harvest time and most growing things were ripe mid-late summer or in the fall. I thought that when I moved to the Southern Hemisphere that I could just flip the calendar to know the seasonal foods schedule. Not so. I’ve had to relearn seasonal foods. I’m not an expert, but I’m starting to figure it out. The step after figuring it out is taking advantage of fruits and vegetables when they are available. So that’s what I’m trying to do.
Lemon juice and zest from Shannon’s lemons will become lemon bread this afternoon.
Leftover lemon/lime rinds…
became lemon vinegar for cleaning.
Great celery is a rarity here, so when I find it I buy it. We’ll eat some this week, but I’m stocking up in the freezer for soups and such throughout the year.
Our friends the Misomalis have a farm north of town, and they grow enormous zucchinis! I’m making most of what I get into zucchini noodles (“zoodles”) with a spiralizer, but I’m also freezing some and making zucchini breads and muffins – to eat and freeze. Looks like it’s about time to make some more…
The Misomalis also have great cucumbers, so we’re enjoying them in salads but also pickling some.
The MacPhersons sell eggs year round, so they’re not seasonal so to speak, but they are really great eggs. Especially soft boiled – yum!
And those tomatoes are from the Lloyd’s little garden, which is languishing in their furlough-absence, but producing wonderful “baby tomatoes” that the girls enjoy picking after ballet class!
That’s enough stockpiling for this week. Next week I’m in search of rhubarb to add to our freezer stock, and I might look into freezing broccoli too because it’s so good right now. Anyone know: do I need to blanch it first?