When the late Summer harvest is filled with eggplant, zucchini, yellow squash, bell peppers, tomatoes, onions and garlic, roast them all up and serve with cornmeal polenta and fresh basil on top.
Carrots make a very unique juice that deliciously blends with apples and ginger. It’s important to note, however, that they are on the drier end of juice-able produce, so today’s harvest of three large and one medium carrot made about three ounces of straight carrot juice, and a lot of pulp. Luckily, the dog dances around me in the kitchen waiting for his share of the “waste.” Some pulp could go into baked goods, although I haven’t found the perfect muffin recipe yet. It definitely can go into the compost with the worms. Why not make their lives easier by pre-chewing?
So we have learned two things: Plant waaaaay more carrots than you think (in nice fluffy soil) in succession, so you can keep harvesting for months, and blend carrot with other, juicier ingredients to stretch the beverage to a less shot-like quantity.
After pricing orchard ladders, considering that we would only need for a few hours, and looking at rental companies that would still require a way to transport said ladder home & back, I crossed my fingers that the local hardware store would just *happen* to carry a fruit picker on a stick. I still can’t believe it. These things are awesome. Why extend your legs with a ladder, when you can extend your arm? Why pay upwards of $250 when you can get a fruit picker for under $40? AND it fits in the sedan! Bonus!
Now for the sorting – we lightly scrubbed the peaches of excess fuzz, then sorted them into piles of super ripe (and lightly bruised,) perfectly ripe, mildly firm, and firm. Peaches that were about the texture of a ripe apple were easiest to slice, so they went into the Excalibur dehydrator. Slightly more ripe would hold shape after dicing, so they went into the salsa pile. Perfectly ripe went to neighbors, coworkers, friends and our bellies. Super ripe went into the Nutribullet.