Plant the seeds for a new crop of chile pepper plants.
What about Storing Root Vegetables?
I also want to add a quick reference on how to store root vegetables. There are techniques out there that involve digging pits and burying your vegetables in holes but I want to just take a simple approach that is not specific to any particular situation. Find a cool dry place to store them and stay within the 32 to 38 degree range. I am going to choose a crawl space under my porch and storing the veggies in a cooler. You do not want a space that does not get enough circulation either. Take these factors and find your own space. It can be a fun experiment but just know that these root veggies have high tolerence to cold but not freezing temps!
All-Encompassing Vegetable Soup
It is a trick with all of the frugal folks out there to always understand how to make vegetable soup out of whatever is in the fridge or freezer. Lets focus on DeLaney crops and just see what happens!
A large pot of soup needs to have a solid foundation. 1 quart of broth to every 6 cups of vegetables can be a start. Always have ample amounts of garlic, salt, pepper and random herbs available to add to your foundation.
When preparing your soup, separate the slow-softeners (carrot, onion, potato) and the quick-softeners (tomatoes, corn, squash).
Using a deep heavy-bottomed stockpot, saute garlic and slow-softeners for 4-6 minutes in oil with a pinch or two of salt.
Add broth and bring to a simmer. Add everything else and reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Add salt and pepper to taste.
Whatever you have and come up with, its going to be great when everything is put together.
It was a pleasure to be a part of DeLaney and to have the opportunity to relay information from the farm to the community through this blog every week! Hope it was a good read and that you continue with another author at the beginning of the season next year! Take care and happy gardening!