Wednesday, August 12, 2009

Relishing the bounty of summer


The vegetables are ripening with a flourish now. Last night for supper, we had morning-picked sweet corn, sun-ripened tomatoes, sweet white onions, and beautiful green peppers. Oh, and we had hamburgers from the grill too. A perfect summer meal.

This morning, I canned 7 pints of corn relish, a condiment I love to slather on the turkey wraps I am fond of packing for my school-day lunches. I still have peaches ready to be jammed and peppers ready to be chopped and frozen; tomorrow it is back to the Amish farm stand to see what else I can preserve of summer.

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