“When they just start to make food and not enough” Yes 🙂
CystemOfADown
This is me right now! I just sautéed a mini eggplant and three green beans. 😑 So my answer is: Be proud of your first tiny hauls and make yourself decadent snacks of them, because the next harvest is never guaranteed! Fingers crossed for both of us lol
FishRFriendsMemphis
If it’s not a lot, I just eat em as I wander around the garden. I enjoy eating them raw right off the plant. Shishitos and other not so hot peppers, tomatoes, various berries.
lemony_dewdrops
Peppers keep, I just leave them in a wicker basket until more join them. I also chop up extra and freeze them. I eat things like beans and berries raw unless I’ll have enough in a day or two to make a serving, then I keep them in the basket or fridge. Tomatoes, squashes, etc. are typically big enough to cook with just one. I’ll toss deformed or damaged early produce in the compost.
Rachelattack
Pickle it. I always have a jar of pickles or pickled odds and ends in the go.
Brilliant_Contest273
This is the cutest, saddest photo essay ever!
Spooky_Dungeonmaster
Into the stir- fry
ObsessiveAboutCats
Spare tomatoes are gifted to my mother who likes to eat them fresh (I do not). Anything else gets chucked into something where it will mix in with the other veggies.
-B001-
I grow Shishito peppers, and they are all about that size. I cut them up into my eggs every morning
prognostalgia
For our young red currant bush, I just collect the berries and stick them in the freezer. Then the next year, I collect more. Eventually, I’ll get around to making jelly.
Snushine
Oh, you mean that stage where they don’t last long enough to get to the house b/c who the hell needs 3 blueberries?
11 Comments
“When they just start to make food and not enough”
Yes 🙂
This is me right now! I just sautéed a mini eggplant and three green beans. 😑
So my answer is: Be proud of your first tiny hauls and make yourself decadent snacks of them, because the next harvest is never guaranteed!
Fingers crossed for both of us lol
If it’s not a lot, I just eat em as I wander around the garden. I enjoy eating them raw right off the plant. Shishitos and other not so hot peppers, tomatoes, various berries.
Peppers keep, I just leave them in a wicker basket until more join them. I also chop up extra and freeze them. I eat things like beans and berries raw unless I’ll have enough in a day or two to make a serving, then I keep them in the basket or fridge. Tomatoes, squashes, etc. are typically big enough to cook with just one. I’ll toss deformed or damaged early produce in the compost.
Pickle it. I always have a jar of pickles or pickled odds and ends in the go.
This is the cutest, saddest photo essay ever!
Into the stir- fry
Spare tomatoes are gifted to my mother who likes to eat them fresh (I do not). Anything else gets chucked into something where it will mix in with the other veggies.
I grow Shishito peppers, and they are all about that size. I cut them up into my eggs every morning
For our young red currant bush, I just collect the berries and stick them in the freezer. Then the next year, I collect more. Eventually, I’ll get around to making jelly.
Oh, you mean that stage where they don’t last long enough to get to the house b/c who the hell needs 3 blueberries?