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New strawberries.

My strawberry plants started to grow vines with new plants on them, so I cut them off and put them in a water so they can start some roots.

Grapes.

Recently I read that you can freeze grapes and have them later as a snack, so I'm trying, we will see.

In my Garden.

My sweet potatoes are still climbing,  

New green onions are starting to come out,

Beets are growing great,

Ice cream box is with a cabbage,

Turnips,

More strawberries in our future,

Beans on the window,

More beans,

Drastic changes in my garden this week, I pulled out the cucumbers because they were done and in its place I put in beans and Swiss chard.

Cauliflower.

My freezer is getting really full, I froze some cauliflower for future soups. I blanch it before freezing, it tastes better.

Reading.

I didn't write a reading post for so long, but in the summer its really hard to find time for reading and that's where this book comes in. It's all about managing time, how we have more then we think. Its a great book, some parts I skipped because it wasn't important to me like how to save time on house work - hire someone to do it for you, I actually like cleaning and doing laundry, that is what I do,    (beside baking and cooking and all other stuff) I am a homemaker so I didn't waste my time on reading that.
The book is called: 168 hours you have more time than you think by Laura Vanderkam.

I also got a magazine Forks over Knives, I recently became vegetarian and I can say that almost a vegan. I still use butter, eggs and sour cream but mostly in baking, I don't eat eggs. I use almond milk and vegan cheese and butter spread. After almost two months I feel amazing, I have more energy and I'm happy all the time. This magazine has many great recipes that are delicious and easy to make and so colourful. If you have a chance watch the Forks over Knives documentary.

Raspberries.

Frozen Raspberries are so delicious as a snack or a quick  jam for morning oats.

Shopping.

A trip to grocery store - zero waste.

And after I stopped at the farmers market - also zero waste.

From my Garden.

Last week I cut some more herbs for drying, oregano, parsley, sage and basil.

I also pulled out the potatoes and was really disappointed because one plant didn't have any potatoes and the other had this: I made small potato salad. 

Every other day we have a handful of cucumbers.

And from my community garden I got some sweet peas.

Pickles.

Every year I make some pickles that I use for soup in the winter, this year I made 18 jars, we already ate few.  The pickles are made with garlic, horseradish dill and salted water.

 Here is how I make them:
1. Soak the cucumbers in cold water for 12 hours or over night.
2. Boil water with salt ( it has to be salty, I just taste it) and let it cool completely.
3. In every clean jar I put dill with seeds, 2 pieces of horse radish, 3 cloves of garlic.
4. Arrange cucumbers and top it with 2 more pieces of each horse radish and garlic, and another dill.
5. Fill with the cool salty water.
When the cucumbers start pickling the top of the jars may expend, that's normal.