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:
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Planted 3 more tomatoes I had started indoors into outdoor grow bags- cherokee purple, lucid gem, and a black cherry.
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Harvesting tomatoes, peppers, bulb onions, cucumbers, potatoes, green beans, summer squash, blueberries, blackberries, and herbs.
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Directed seeded some arugula
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Pulled up all the onions to dry this week
July 8th 2019 Harvest
Onion types from 2019
In the kitchen:
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Canned 13 jars of dill pickle spears (blackberry jam you see in the photo was done last week)
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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!
