25 September 2018 Gruel

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About a ten day supply of gruel was made. It will be stored in plastic containers in the freezer. The ingredients are blended with water, garbanzo chickpeas, flax, wheat, sunflower seeds, nixtamalized Indian corn, and almonds. The material is cooked in a double boiler for about an hour to prevent burning. A bowl is ingested warmed in the microwave with milk each morning for breakfast.

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21 September 2018 Vegetable Juice

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The garden is coming to the end of the growing season. Juice was made today from tomato, eggplant and celeriac. This is my first experience with celeriac.Two small chili peppers were added and the effect is apparent.
Annotated pictures depict the process.

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20 September 2018 Daikon Radish (Raphanus Sativus)

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Eleven liters of juice was made from garden daikon radish. This is my method of preserving for off season use. The finished product is similar to a potato and is essentially used in the same manner.This was my first year using this vegetable.

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15 September 2018 Sweet Potato Harvest

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The sweet potato patch was harvested about ten pounds from 6 plants. The vegetation is extensive and the tubers are all around the plant within about a foot radius around the main stem. These are the strong purple type. They store well in a root cellar. One about the size of a wiener is quite filling. I usually bake them in a Dutch oven at 400F for about 50 minutes.

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9 September 2018 Dinner

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Dinner my second and last meal of the day. Sliced tomato from the garden, few leaves of kale, a couple of carrots, both steamed. Some cut up tempeh. Small sweet potato tuber previously baked. A glass of mixed juice. Only garnish was butter and a bit of vinegar on the kale. Even shared with my dog.

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8 September 2018 Dinner

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Dinner today. Sliced tomatoes, can of smoked oysters, baked sweet potato, hard boiled egg, glass of mixed juice. Shared with Ginny. She disliked the smoked oysters.

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7 September 2018 Superior Potatoes

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Ten Superior Potato Plants were harvested, about 2.2 pounds per plant average, which is low, 5 is typical but quality is excellent for a total of about 25 pounds. These will be stored in a root cellar and should keep for about 5 months. The seed potato at planting is marked by a rod to facilitate harvesting since the vegetation has disappeared. This is the last of the potatoes for 2018

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6 September 2018 Vegetable Juice

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Vegetable juice was made from produce from the garden. Thirteen liters were pressure canned at 15 PSI for 15 minutes for storage at room temperature. Pictures depict the process.

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6 September 2018 Potatoes

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Two rows or potatoes were harvested and placed in the root cellar. The tops had all died back. A total of about 40 pounds was harvested. The red are Pontiac Red and the white are Yukon Gold. Yield is about 3 pounds per plant, reasonable but not spectacular. The markers delineate the center of the seed potato to facilitate digging. They store well and last about 5 months in the root cellar.

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5 September 2018 Dinner

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Diner roasted purple sweet potatoes, sliced tomato, piece of chick pea tempeh, glass of mixed juice. The sweet potato is most substantial.

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