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And, Yeah, I’m Still In the Garden


There are all manner of things coming out of the garden now. Onions, tomatoes, okra, zucchini, cucumbers, green beans, basil, thai chilies, jalapenos, and sometimes potatoes too.   I’m spending at least 30 minutes picking in the garden every day.  Some days it is closer to 90 minutes.  Especially on green bean picking days.


While I was picking said beans, I found a little friend.  I’m actually ok with the praying mantis in the garden.  It freaked me out when I found one on my hand though.  I was expecting a zucchini leaf attached to my hand, not the bug.  I might have done a bit of a dance and yelled “Wa-AAAAAH!”


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A lot of Produce




There are so many zucchini and cucumbers coming on.  The tomatoes are just starting to really produce.  As there are no gophers in garden this year, my green beans are still growing and producing.  I just blanched a bag of beans over the weekend and tossed them in the freezer.  The jalapenos are beginning to really produce.  Of course, I have lots of kale and some basil and cilantro.  It has been a lovely year in the garden and I’m looking forward to eating form the garden all winter long.  🙂


Baskets and Baskets


Of produce coming from the garden.  I’m still harvesting a fair amount of beans.  The zucchini just won’t stop.  I think I’m pulling somewhere around 6-24 a day.  The lowest I have counted is 6 and the highest I have counted is 24.  The light green ones continue to out produce the dark green ones.  The cucumbers are starting to produce well as are the jalapenos.  I pulled a handful of the leeks as well.  The are a bit small, but I was really hankering for some leeks.  Of course, I have lots of kale.  Finally, the tomatoes are starting to produce just enough that we can bring them in and enjoy them instead of tasting them out in the garden.

Fruiting Anew



The garden has started to produce some really lovely things. I have already started digging potatoes. It’s strange that it is so early, but the plants had died back. We enjoyed a lovely dinner with the eggplants. I keep looking at those new potatoes and imagining lovely things with them, but I just haven’t quite decided the best way to prepare them yet. Again, just a few tomatoes in the basket. I’m looking forward to the jalapenos. Avi says they are sweet, but I suspect they were just not quite ripe when he tried one.

White Rabbit Chili

As I occasionally post recipes, I thought I would share my recipe for white rabbit chili. I like to serve it with cornbread.


2 cans hominy, drained and rinsed
3/4 tsp. salt
5 cups chicken broth
1/2 cup cornmeal
2 tbsp. canola oil
1 can diced green chiles
2 medium jalapenos
2 onions diced
1 tsp. salt
6 cloves minced garlic
2 tblsp. cumin
2 tsp. ground coriander
1-2 lbs. cooked shredded rabbit (I cook my rabbit in the crockpot for about 4-6 hours or until very tender)
1/2 cup chopped cilantro

1) Blend the can of hominy, cornmeal, salt, and chicken broth in a blender until well blended. Pour the mixture into a slow cooker set on high. Add the remaining can of hominy.
2) Saute the diced onions, jalapenos, diced green chiles, and salt in the canola oil until very tender (8-10 minutes) on medium-high heat.
3) Add the garlic, cumin, and coriander to the saute pan. Cook for 30-60 seconds.
4) Pour half of the onion mixture into the slow cooker.
5) Mix the shredded rabbit (I used about 1 pound because we like a little less meat in the chili) into the remaining onion mixture. Set this aside in the refrigerator.
6) Cook the broth for 2-3 hours until the cornmeal has thickened the soup and the flavors have blended. 20-30 minutes before serving, add the rabbit and onion mixture.
7) To serve, spoon into bowls and top with chopped cilantro.