Our garden is small, but both of us do our best to preserve some of the bounty.
During the summer I froze berries and apples. Many of these were gifts from friends whose big harvests can be overwhelming. I also spent quite a few days making jams and jellies, while the Dear Man looked after the quince -- always the most prolifice of the fruits in the yard -- making juice, and also drying and freezing slices for later in winter.
Not all of our fruit trees are as bounteous as the quince; this year, we got exactly five peaches and only a single plum. Lots of berries though, but I wasn't counting.
The leaves in the photo are basil, a herb I use pretty often. There's lots of pesto base in the freezer; the leaves on the little heat source are drying (weirdly, they take longer than even apple slices to dry) and I'll use them to season sauces.
But the point of all this is today's celebration of bounty -- Thanksgiving Day -- a day of gratitude.
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