|Coffee is a necessary fuel|
So far, I have grated zucchini, zucchini spread, zucchini soup base, zucchini fritters, zucchini puree. (It's a good thing I like zucchini.) There is pizza sauce and tomato basil red sauce, plus whole cherry tomatoes and Romas. The corn, green (and purple) beans, and broccoli came from a local organic urban farm, Tanglewood. They also supplied most of the strawberries, while the blueberries and peaches are from various farmer market vendors and the raspberries grew in my own backyard. For protein, there is bacon, chicken, and salmon, courtesy of Seven Sons. Like I said, the freezer is *very* full.
|Running out of counter space|
In the garage we have garlic, onions, and potatoes (red and blue), to be joined in the fall by pumpkin and butternut squash and hopefully sweet potatoes.
|Note fluids necessary for marathon preserving sessions|
The last time I harvested zucchini, I saw no new blossoms, so hopefully it is on the wane. There will be more tomatoes which I will can (because the freezer is *very* full).
|March of the peaches, led by Abe Lincoln tomato|
Sometimes I wonder why I spend so much effort gardening and harvesting and preserving. It is not the simple life, as it takes equipment, time, energy. How much easier it is to just go to the grocery store (the variety of which is expanding locally). I could go on and on about a philosophy behind my madness, but I doubt it would move you. There is just something very satisfying about gathering the makings of a meal from my own backyard or, when the winter winds blow, from my own stash of foodstuffs. For me, it just feels right.