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Late August bounty

Eggplant parmesan ingredients

Between first-year-establishment tasks, Mark's hernia, and the extra time I'm putting into my fiction writing, I decided not to do any preserving this year. But there's still a lot to cook up!

Summer harvest

On the plus side, smaller batches of vegetables coming out of the garden tend to make for more variety in my cooking. If there aren't quite enough beans to create a side all by themselves, I throw in some bell peppers and squash or eggplant and turn it into a stir fry.

How about you? Is your summer garden a bust or are you paying people to take tomatoes and summer squash to deal with the glut?



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To be outside, puttering around, drinking in the light and shadows. To be part of the garden in an intimate way...Hello, broccoli! Celery! Time to pull you up, broccoli... Yes, celery, I forgot to check to see if you revived, after that strange wilt in July...Haven't really checked out all the individual vegetables, even if they are not bearing, since all that rain. Afternoon shadows...and sunlight, filtering thru--These glimpses of how my garden exists when I am not there are why my garden is actually more, to me, than what it bears. In a way, if we don't have enough to can or freeze, or even make a big mess of, we do still have a little, and it is perfectly ours. What we pick, what we pamper, in how we nurture, gives us an excuse to Be, out in our gardens...Yes, we do fiercely protect from varmints, blights, fungus, drought, etc--but we also breathe in the freshness. We can stoop over, weeding. We can yank up! We can make headway or not---our gardens are so alive. In summer.
Comment by adrianne Fri Aug 24 14:39:46 2018
No preserving? Will you starve in the harsh northern winter lol?
Comment by Eric Fri Aug 24 17:02:51 2018
Well said Adrianne.
Comment by Heather Fri Aug 24 20:56:09 2018

One very unique homestead, $1,500 per acre, the opportunity of a lifetime