I’ve been spending a lot of time in the kitchen recently, and the bounty in the garden turns into a bounty in my freezer, my cupboard, and my belly. As beans and tomatoes pour in from the garden and the farm where I’ve been helping out, I’ve been looking for ways to preserve them. I’ve canned salsa and pickles, frozen berries, broth, and pesto, and dried tomatoes and green beans. I’ll be writing and posting a bit about salsa in the next week.
For now, though, here are a few pictures I shot while waiting for the water to boil so that I could blanch the beans. An enameled strainer, our coffee-sack-turned-curtain, and the paper bag that held asian pears mysteriously gifted to us by my husband’s co-workers have found themselves observed and studied.
It is fall- without question and without doubt. The sting of blackberry briars will soon turn to the mashing and processing of applesauce and woodsmoke will replace charcoal. But for now, the water boils, the beans turn the brilliant green of grass after a summer of no rain, and our storage capacity fills.