Summer Bounty

Isa 30:23 He will also send you rain for the seed you sow in the ground, and the food that comes from the land will be rich and plentiful. In that day your cattle will graze in broad meadows.

I’ve been busy picking and shucking peas, snapping beans, roasting eggplant and beets, pickling cukes, and coming with 1,001 ways to use zucchini. The usual zucchini muffins, breads and cakes are always a hit, but this year’s winner is a 6-layer vegetable torta (5-hours to make!) held together with a moan-producing (that’s a good thing) pesto cream custard.

Excess basil and cilantro have been made into pesto, spread on cookie sheets, tossed into the freezer and then chopped into chunks stored in freezer bags, to be thrown into stews or sauces throughout the upcoming winter.

Armloads of vegetables have been washed, chopped and stuffed into jars, sitting on my counter in neat rows, pickling naturally, a process that doesn’t require distilled vinegar or spending hours over a hot canner.

I’ve made salads using a wide variety of lettuce, not yet finding a kid-friendly one until I disguised it in the middle of a bacon, lettuce and tomato sandwich, dripping in freshly-made mayonnaise, then they were smacking their little lips for more.

My dehydrator should be making the electric company quite happy. I don’t think it’s had a break in nearly 6 weeks, running night and day turning green peppers, zucchini, celery, beans, peas, and even chard, into water-free crispy bits of summer.

The kids love them as “treats” with salted zucchini “chips” as their favorite. They’ve had very few “real” potato chips in their short little lives, but it seems to be the one craving that has hung on the longest since our change to all organic, non-commercially-processed foods.

I’d like to claim the amazing bounty of food we’ve been enjoying from this summer’s growing season has come from the labor of my own hands. The only thing our 3-acres produces in abundance is a steady supply of weeds, frogs, mosquitoes and wood chucks. After several years of trying raised-bed gardening and container gardening, I waved the white flag at the elements against me, joining a CSA (consumer supported agriculture) which has 80 other members.

I could write pages about their astounding ability to grow organic produce and I probably will sometime this winter, but right now, my time is better served by being an Urban Farmwife, “putting up” the bounty of food by which we’ve been richly blessed, and for which we give thanks to Him.


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