From the bounty of nature comes canned goods.
I purchased this morning a bouquet of zinnias, a large cucumber for salad, a bushel of tomatoes, a pound of stringless green beans, five ears of sweet corn, a bushel of peaches, and enough small cucumbers to make one more large batch of pickles. And a dozen eggs. And a head of Romaine lettuce.
As of 4 p.m. this afternoon (when I am now stopping for the day), I have skinned and canned 7 quarts of tomatoes. And I’ve made 10 half-pints of spiced peach jam. The pickles will go on to soak before bed tonight, which means that Tuesday morning is canning time. And I expect to make one or two more batches of peach jam tomorrow, since the process takes only about an hour from start to finish.
Dinner tonight is a meat loaf, fresh ears of sweet corn, and a cucumber and Romaine salad with orange vinaigrette.
Before any of the canning started, though, I made a peaches-and-cream pie. Think pie crust filled with sugar and corn starch, overlaid with peeled and halved freestone peaches, with a bit more sugar on top of that, then topped with heavy cream. And baked until set.
Dinner and then the Muny tonight should be a lovely evening!