The broccoli, cauliflower and cabbages are coming up nicely! I have at least three different plantings interspersed throughout the brassica patch so they don’t all come up at once. Fingers crossed, this is my first year with a pretty hefty crop growing, we can’t get enough of these veggies so I’m hopeful.
And this is a photo of my first ever attempt at bok choy (chinese cabbage) I have two other harvests after this one. And since I was so pleased, I started another batch of seeds in the greenhouse.
This first round of bok choy went into the crockpot with white wine, garlic and onions and sat for a few hours…after a serving of greens the rest was pureed into a ridiculously chocked full of veggie soup.The second and third round found a space in the freezer.
But wait, I need to talk more about my soup! One of my fall back dishes when we entertain at Weber Wonderland is a ridiculously large pan of ALL THINGS ROASTED VEGGIES (the last pan included: carrots, tomatoes, beets. peppers, onions, mushrooms, broccoli, cauliflower, parsnips, leeks, brussel sprouts, red cabbage, zucchini, blue potatoes, butternut squash and summer squash.) This past weekend we had quite a few veggies left over so we cooked them down in a big ol stockpot for the afternoon and then blended away adding the bok choy base.
The end result ain’t pretty but it’s out of this world delicious. AND I was able to pressure can about 6 quarts for later…yum-o.