Today I sewed a Produce Bag from a "found" fabric which I had been saving. The finished size is 12" x 18". I filled it with fresh picked vegetables for a gift.


I also made a Gateau de Sirop (Acadian Syrup Cake) from a recipe in Saveur Magazine, sweetened with Steen's Cane Syrup. For the recipe, go to SAVEUR.COM/ISSUE115.

This is a picture of the vegetables I harvested today. I usually pick vegetables in the morning, and today I waited until evening. So, this represents two days harvest. 

Today I picked the last of the carrots and almost the last leeks. I used them in this Bean & Barley Stew. I have been picking beans every day. The beans used in this dish were collected over 3 days. 

Bean & Barley Stew

2 Cups Vegetable Broth (I used Organic Vegetarian Vegetable)

5 Cups water

Bring this to a boil and add:

1 Cup Pearled Barley

Reduce heat to Medium and continue to cook 20 Minutes

Dice the following and saute together for 10 Minutes:

3 Leeks (fresh picked today also)

5 Carrots

2 Ribs Celery (mine was store bought) 

Add sauteed vegetables to stew, then add the following

1 lb. Green Beans cut in 1 inch pieces (I have three types of beans; Yellow Wax, Italian, and Tenderhook)

1 1/2 Cups Pasta Sauce

15 fresh Basil leaves

20 fresh Oregano leaves

Reduce heat to low and continue cooking for a total of 1 hour

Reduce heat and continue to cook for a total of 

 Yesterday I discovered the first ripening tomatoes.