I feel like I blinked and summer is half over! How does it even happen so fast?! Perhaps with how busy I am picking, preserving, and gardening it makes it seem like time is going faster.
Seriously, with so much to do in so little time, it can get overwhelming. I know some of you can relate to the lack of sleep from late nights canning and preserving. It is worth it in the end and it’s such a good feeling to be able to open a jar full of summer bounty in the middle of winter.
In the garden:
Planted 3 more tomatoes I had started indoors into outdoor grow bags- cherokee purple, lucid gem, and a black cherry.
Harvesting tomatoes, peppers, bulb onions, cucumbers, potatoes, green beans, summer squash, blueberries, blackberries, and herbs.
Directed seeded some arugula
Pulled up all the onions to dry this week
In the kitchen:
Canned 13 jars of dill pickle spears (blackberry jam you see in the photo was done last week)
Dehydrated blueberries from our garden to make another pint. They are so tasty I just want to eat them all!
I made soup that was 95% from the garden. The only things that weren’t from the garden were the salt, pepper, and parmesan cheese, then of course I had to add some homemade bread on the side. In case your wondering, no I don’t grow my own wheat— yet—so that’s not from the garden either. Haha!