Well, the tomatoes haven't ripened yet, except for the cherry ones and the corn is just approaching the height of my shoulders, but we are starting to be inundated with produce. Julia Ellen and I sit on the front porch every afternoon shelling peas and throwing the empty pods onto the front lawn. Tim and I are eating salad every day because I planted whole packets of Buttercrunch and Romaine. I'm contemplating taking some heads to the pool and Mass this week just so I don't feel pressured to eat it all ourselves. Today I wanted to see how the carrots were doing, so I pulled up a few and marveled at how big they were. I planted 2 rows so we could treat the horses after riding lessons, but they looked so juicy I declared that we would have some ourselves.
After perusing Joy of Cooking and Fannie Farmer, I decided to make carrot cake, but the recipe I found was too difficult with no mixer so I improvised with one of my favorite recipes Applesauce Cake and substituted grated carrot for the applesauce. Even though the kids knew it contained a vegetable they scarfed down the entire pan, asked for thirds, and begged me to make it again soon. Since the labor in this recipe is the prep, Timmy and I went out after the supper dishes were cleaned up and harvested a few dozen carrots, washed them, cut off the tops, and grated them by hand. I put them in a freezer bag so that in a few days I can whip up a delicious dessert using veggies we grew ourselves.