Despite being hailed on twice this season, the garden is going great gangbusters and keeping up with it has been kind of a chore.
Good thing we are house bound due to the pandemic and have the time to tend it. For weeks now we have eaten unlimited kale, beets, and turnips.
The potatoes and onions are also ready for harvest. I picked a lot of basil and made pesto for tonight's dinner using this recipe from The Minimalist Baker. The tomatoes are just getting started.
All in all, it has been a year of abundance. I am so thankful for my garden because without it, I might have gone crazy this year.
P.S. I also have a Monarch caterpillar on the milkweed plant.
Now that I have your attention, I am to old to lactate. I am making plant based milks. So far I have tried almond, cashew, soy and oat. Oat milk is by far my favorite and here's why:
No cooking like soy milk
Hardly any waste product like soy and almond. It was a pain to find something to do with that okara and nut fiber leftover from soy and almond milk.
Organic oats are cheaper than organic almonds and organic cashews.
It's slimy - I like that and rolled oats soak fast so you can have milk in a couple of hours.
I buy organic oats in bulk so no waste.
