Hello, friends. Last week, I harvested mint to dry, which, along with mint I potted, will be given as a gift next month. Also harvested were asparagus, peas, mulberries and lambs quarter. Peas were blanched and frozen. I baked sweet potatoes in the toaster oven, instead of the regular propane oven, so the energy was free, with our solar. We've been enjoying lots of salads with our lettuce. Sadly, the recently planted round of lettuce was coming up nicely, until the pill bugs ate them off. I also found one chewing off a tromboncino seedling, which had to be replanted.
I harvested rose petals, and started a glycerite. I harvested purslane for pesto, and also to dry and add to the greens mix. If you're not familiar with purslane, here's some info on the site I got the purslane pistachio pesto recipe from. "Regardless of what one calls it, purslane contains more omega 3 fatty acids than any other plant source in the solar system, and an extraordinary amount for a plant, some 8.5 mg for every gram of weight. It has vitamin A, B, C and E — six times more E than spinach — beta carotene — seven times more of that than carrots — magnesium, calcium, potassium, folate, lithium — keep you sane — iron and is 2.5% protein.