The garden is growing and I am able to harvest greens and herbs often. The rabbit LOVES hopping around the garden as do the chicks who are growing at an unbelievable rate.
I’ve been letting them spend some time in their coop and although the run is not yet ready, I let them play inside and also free range my yard and garden with me nearby.
I have a feeling I may have two roosters. It’s still too early to tell but if you look at this photo below you will see the exact same breed chicken, hatched the same day with a BIG difference in their comb size and body size. I have another set that should look the same with the same obvious difference. Time will tell – but the first cocka-doodle-doo and off they go.
I want to be really careful not to waste anything we grow and that can be a challenge. The greens wilt very fast if they are not kept the right way.
We usually eat salad every day which helps keep the lettuce working for us but the herbs can be hard to use in such abundance. Tonight we worked to wash and preserve the herbs and lettuce together so it will last a little longer.
The basil, mint and parsley do best when they are treated like flowers and put in a glass of water. The rosemary and thyme will go in the fridge wrapped loosely in plastic wrap.
And the girls washed and paper towel dried all the lettuce we didn’t eat tonight and then wrapped it loosely in paper towels inside plastic bags to keep.
Even with this… we need to eat this stuff up soon. I was trying to find something unique to make with these but nothing really appealed to me, so I think I’m going to try a pesto/mint/parsley pesto recipe I found online. I may also freeze some.
With all the cooking I do, I do not own a food processor! I am getting one but because of that, we had to make our basil “pesto” more like chimichurri but we loved it anyway.
If you have any new recipes to share, let me know. I saw a nice parsley ravioli that looked interesting.