Although my 'girl' is no longer with us the days continue on.
It was the first day of summer this week and it still doesn't feel like it. That day was a beautiful weather day which I appreciated in spite of the fact it was the day Gracie left us. The temperature was just right and there was a little breeze. The sky was fair with barely any clouds to be seen. And once the solstice had been celebrated and the skies darkened, the clouds moved in. I admit they and the rain that followed suited my mood. But even I know that you have to move on. And it's about time summer actually came to New England and gave us all some relief from what has been a less than stellar spring.
One of the great things about living in VT is the summer and all that it provides us. It starts slowly with asparagus and fiddleheads, then before you know it all sorts of greens are available and farmers markets and farm stands start opening up again for our all too brief growing season.
Even now on this dirt road I am admiring the produce that is slowly coming out of my garden. We have plenty of lettuce and the chard is small and delicious. I have a small strawberry bed that contains enough plants to eat strawberries fresh but not enough to make jam with. For that I go to a field not to far from our house that is 'pick your own'. And last week that is just what I did. Some 33 pounds worth!
Some got sliced up, packed in quart bags and put in the freezer. Quite a few seem to have ended up in my hubby's stomach and the rest have been earmarked for 'berry & barb' jam. That is to say, strawberry and rhubarb jam. One thing I have plenty of is rhubarb. And the combination is heaven.
As the season progresses there will be blueberry picking done by the hubby. And hopefully our wild blueberry bushes will contribute a quart or two. At that point I will take some strawberries out of the freezer and make some blueberry and strawberry jam. With any luck raspberries will be plentiful and you guessed it more jam.
There will be lots of veggies to eat fresh and freeze. Maybe some more experimenting with preserving. I did buy a new cookbook this year with that as the subject. This is the best time of the year here. At least when its sunny and there is a breeze. Sitting on the swing on the front patio and seeing the gardens that have formed and almost wrap around our house is rewarding. Knowing our life has been blessed with a wonderful family, great friends and loving pets makes life worthwhile. I can sit here in my bed with my laptop writing this blog and here the 'pop' of my jam jar tops as they cool down. There is a cool breeze from an open window and my 'last' dog Max is snoring ever so gently in his bed on the floor. I have it pretty damn good. And for that I am thankful.
It was the first day of summer this week and it still doesn't feel like it. That day was a beautiful weather day which I appreciated in spite of the fact it was the day Gracie left us. The temperature was just right and there was a little breeze. The sky was fair with barely any clouds to be seen. And once the solstice had been celebrated and the skies darkened, the clouds moved in. I admit they and the rain that followed suited my mood. But even I know that you have to move on. And it's about time summer actually came to New England and gave us all some relief from what has been a less than stellar spring.
One of the great things about living in VT is the summer and all that it provides us. It starts slowly with asparagus and fiddleheads, then before you know it all sorts of greens are available and farmers markets and farm stands start opening up again for our all too brief growing season.
Even now on this dirt road I am admiring the produce that is slowly coming out of my garden. We have plenty of lettuce and the chard is small and delicious. I have a small strawberry bed that contains enough plants to eat strawberries fresh but not enough to make jam with. For that I go to a field not to far from our house that is 'pick your own'. And last week that is just what I did. Some 33 pounds worth!
Some got sliced up, packed in quart bags and put in the freezer. Quite a few seem to have ended up in my hubby's stomach and the rest have been earmarked for 'berry & barb' jam. That is to say, strawberry and rhubarb jam. One thing I have plenty of is rhubarb. And the combination is heaven.
As the season progresses there will be blueberry picking done by the hubby. And hopefully our wild blueberry bushes will contribute a quart or two. At that point I will take some strawberries out of the freezer and make some blueberry and strawberry jam. With any luck raspberries will be plentiful and you guessed it more jam.
There will be lots of veggies to eat fresh and freeze. Maybe some more experimenting with preserving. I did buy a new cookbook this year with that as the subject. This is the best time of the year here. At least when its sunny and there is a breeze. Sitting on the swing on the front patio and seeing the gardens that have formed and almost wrap around our house is rewarding. Knowing our life has been blessed with a wonderful family, great friends and loving pets makes life worthwhile. I can sit here in my bed with my laptop writing this blog and here the 'pop' of my jam jar tops as they cool down. There is a cool breeze from an open window and my 'last' dog Max is snoring ever so gently in his bed on the floor. I have it pretty damn good. And for that I am thankful.
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