As I sit here, a big pot of heirloom tomaters from the garden is bubbling away on the stove. Another round of canning tomato sauce for the winter is underway. It almost, and I emphasize almost, makes me sentimental for the coziness and the hearty meal of a dark winter evening.
This is our first season preserving the bounty, and I am humbled by the amount of time and labor that needs to be invested. But oh...what an investment in riches it is! We have canned cucumber bread and butter pickles, cucumber relish, jalapeno peppers, pickled beets, and tomato sauce. We have been racing to turn our basil jungle into tidy little pockets of frozen pesto. We have frozen grated zucchini for many future zucchini breads (chocolate chips to be added upon baking). All those mighty little seeds we started so many months ago have turned into plants, thriving and ripening and eager to feed us. It fills me with a deep sense of contentment to acknowledge the riches I have now and to set them aside, to tuck them away for later. Jars that are to be opened in the depth of winter, to nourish a gathering of friends and family.
I love what you're doing with this...can't wait to watch it grow with the seasons. Beautiful & evocative language and image. PS I would love to know what volunteer gig your thinking about next. I want to be involved with whatever you decide...
ReplyDeletejocie not chris :)
ReplyDeletevowwwww krisssss u didnt say about your bloooog cooooooollllll big big hug from sleepy morning hours in lubi :)
ReplyDeleteAnother way to keep up with the harvest. Look up your local food bank. They may be taking donations of fresh produce from home gardeners to add to their food boxes. Food banks often rely on donated food from grocery stores and food manufacturers which translates to a lot of packaged non-perishable items. Thank goodness for that. But fresh produce shared during our abundant months makes for a great addition to any meal.
ReplyDeleteheeeeei kriiiis still checking and reading your blooog post something newwww :)
ReplyDeletecan u please give me the name of the book from that japanese gardner that talks about tastes?
biiiig biiiig hug from hectic lubi
ashol!
ReplyDeletewhat about skirt steak???
ReplyDeleteshreeee dumpring
ReplyDeleteheeeei kriiiis, shreeee dumpring - greaaat! biiiig hug from sunny sunny little place, i hear lots is happening there with your life and learning:)) keep up with the blog; your family here is greaat hope to see u uuuu sooon.... maybe u can teach us how to make 3.D. ---wat a funny initials heheh
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