The garden is growing fast right now, really, really fast. I forget that you can pretty much see the change in the plants each day you visit the garden. The trouble right now is that I keep forgetting that I need to be eating out of the garden! I would almost say that the Inuvik growing season moves so fast that you forget that even though it is very early in June, it is indeed time to start eating garden greens. I am still thinking of big, heavy winter meals, not fresh green salads that would be nourishing and fulfilling at this time of year.
What I usually do once the greens start growing is to keep a salad spinner right in the fridge. I can give mixed garden greens a quick rinse, spin them dry and keep them in the fridge for easy access and consumption. I mix all my greens, onions and herbs together and just use that as a base for any type of salad. I also eat everything that that I thin; meaning any of the small/micro greens of radishes, beats, basil, etc all get thrown into the salad spinner and eventually eaten.
What always amazing me is how long the fresh garden veggies last. When you buy a bag of spinach at the Inuvik grocery store you are lucky if it lasts a week but with the fresh garden greens they tend to last almost a month in the fridge. It goes to show you how long of a transportation route we have between California vegetable growing operations and the shelves of the Inuvik grocery store.
My tips for the week is to remember to start eating out of your garden! And to keep up with harvesting and consumption as the greens and veggies only get more and more plentiful as the season continues.
S.
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