It's been a little more than a month since I stepped away from my desk and my commute to be closer to home and see what would happen. Since then I've cultivated various patches of beans, swiss chard, onions, carrots, and beets. I've helped harvest three kinds of kale, two kinds of beans and parsley, sweet basil, potatoes, beets, four kinds of summer squash, broccoli, and dug carrots for this first time. I've snipped so many different types of lettuce that I can't keep track of them, fennel, radicchio , endive, chives, arugula, sorrel for a lettuce mix that also includes an assortment of edible flowers. Peaches, blueberries, raspberries red and black, and mulberries have been jammed and canned to sweeten our winter. Zucchini pickles sit on the counter and on the shelf. Cabbage is turning to sauerkraut to grace our table later in the season. Basil and parsley are pesto in the freezer, and more is to come. I've made my first sun tea - rosemary, mint, and fenne
Words about farmers markets, gardening, food and whatever else catches my fancy.