The summer is winding down, and so much remains undone.I have to watch where I step, because it is almost late afternoon. Snakes may be underfoot.Parsley to the left of me, potatoes to the right.The soil is quite rich. (Hat tip to our mulch pile, fortified by chicken manure).Black beans, which dried on the vine.Garlic, a work in progress. Replanting the garlic. Investing in the culinary future.Tiger melons, stalking the jungle.“Even when the garden doesn’t look its best, you can always find enough here to eat for a day.” (Easily.)The sorrel was planted last year. Bryon tilled the soil, turning over what was left, and it just kept growing.A sweet potato lurking in the center of a wheel of roots and leaves.Casaba melon, very sweet and floral. Also good in fruit smoothies.One of today’s harvest.
The birds know when they ripen before we do. It has become a race to pluck our Pink Ladies, walk off with our Wealthys, or snatch our Suntans. The apples mature at different times, and some varieties are better for cooking, eating, or pollinating.But what do you with all of them? How much pie can you bake? (Julian, the self-proclaimed apple-pie capital of our region, has this covered. Trust me on this.)First, Bryon needs to peel them. (The deer have assured us that the peels and cores do not go to waste.)Soaking them in a bath of cinnamon, citric acid and a little sugar helps preserve color and flavor.WeWe have four layers of drying apples. With patience (and a little self-control) we can enjoy a tasty snack.The persimmons are also ripening on the tree, but the last few years have taught us that patience is not always a virtue. The raccoons have beaten us to the prize nearly every time.