2. The garden has lapsed into wilderness and I am only trying to hunt and gather as much as I can. I finally made that borscht. I've also canned 12 jars of applesauce, 8 jars of rhubarb, 5 jars of raspberry, and 1 doll-sized jar of gooseberry jam (more on the jam later), 5 jars of salsa, and 2 jars of pickled peppers. I've chopped up and frozen pounds of rhubarb and zucchini for winter baking. I still need to dig up the potatoes, but I ate baby carrots at school and work all week.
I invented a genius slaw with the first of my green cabbages: Wash 1 small green garden cabbage thoroughly, removing dirt, slugs, and larvae. Chop finely. Mince 1 clove of garlic. In a large bowl, whisk together tahini, olive oil, garlic, salt, white sugar, lemon juice/white vinegar, black pepper, sesame seeds--all to taste. Add chopped cabbage, stir to coat, and eat immediately.