These are the kitchen days - days where we turn on the fan, heat up the oven, get out the food processor, the canning rig, the jam pot, the pickling salt.
Every extra moment filled with processing and cooking. Tomatoes into puree, salsa, paste. Peppers roasted and into the freezer.
Basil blended with garlic, walnuts, salt, parmesan, and olive oil. Pesto in little jars, into the freezer.
Cucumbers, picked when small, fermented into half-sour dills, or sliced and canned for bread n’ butter pickles.
Warm squishy berries picked in the hot sun, then cooked down with sugar into jam.
It’s hot work, and it’s persistent work. But our winter selves will thank us for doing it. Our stores are filling up! And tomorrow there will be more to pick….