canning adventures year 2

Sooo my garden actually worked out this year! Last year the only thing that was (marginally) successful were my peppers, but this year almost everything has been going fantastically. I’m very excited because I hope that by canning, I can enjoy these garden-fresh vegetables all through the winter. 🙂

I currently have 3 raised beds, plus a variety of container peppers and a single tomato plant. In my raised beds, I grew radishes while the cucumbers were growing and between the peppers. This was a bit of risk for such a novice gardener, but it worked great and I had enough radishes to enjoy them on sandwiches and to can five 1/2 pints!

The salad I made from the radish greens and arugula I also grew. 🙂

Now that it’s the middle of summer, my cucumbers have really taken off! I love growing cucumbers, because they’re so ridiculously easy to grow and keep alive. I’ve been enjoying picking a few for sandwiches every so often, and trying to time it so I have plenty to harvest in a single day for pickling. So far I’ve canned 5 pints of bread and butter pickles, but I have many many more still on the vine to pickle soon!

I make the sandwiches by mixing a bit of garlic, salt, and fresh thyme into cream cheese and then layering the cucumber slices on top. It’s not fancy, but it’s very good and refreshing for lunch.

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The best, of course, is how fancy my pickles all look lined up. 😀 I love the bright color from the radishes, hopefully they taste as good as they look! After more cucumbers, next up will be taqueria pickles. Or if anyone has a favorite canning recipe they want to share? I’m definitely going to have more cucumbers than I know what to do with!

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homemade lunch!

Ever since my undergraduate, when I had to schedule back-to-back rehearsals through what felt like every single lunch, I’ve had terrible habits when it comes to eating at normal times. But with finals coming up, I figured it was time to try yet another attempt at reform—and it’s actually somewhat working! This time around I’ve been making homemade lunches the days that I’m gone through the afternoon, and it’s been rather fun. I thought I’d share with you my two most recent ones. 🙂

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It’s too much work to put together a super fancy lunch, so both are rather simple. This one is just rice, egg, stewed beans, and grated vegetable pickles. I have a rice cooker, which I love, and I just set the timer so that my rice starts cooking in the morning and is ready when I wake up. Since everything else is made before, it means that I can put this together in 10 minutes!

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And here is basically the same lunch! I’m vegetarian, and I almost never buy vegan meat substitutes, so I took advantage of having fake hotdogs around to try out one of those cute hotdog octopi. 🙂 The main filler is roasted golden and red beets in cider vinegar, and I put vinegar vegetables again on the rice. I’m slightly paranoid about food going bad at room temperature, so I try to follow good food storage practices, which includes using seasonings like vinegar. Good thing I like it a lot, I guess?

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I’m working on an embroidered bag for my lunchbox, but until then I just tie it up in a napkin. These are plaid flannel ones I made for my first apartment, and they’ve held up well!

I’m really enjoying making these lunches though. It not only gives me something to look forward to during the day, but I’ve also found that I’m far more motivated to get up in the morning if I fear my rice might go to waste. 🙂