Savoring the Season
The best part of late summer, in my estimation, has got to be the reduction in household bills. Which is to say, we’re using the ceiling fans less owing to cooler days and nights, we’re drying our clothes in the warm summer sun, and we’re picking up our meals from the chicken coop, beehives, and garden. Amen to all that!
Pictured here are some of our recent eats. Yes, we consume an awful lot of eggs, especially frittatas, our go-to egg vehicle of choice. And there are many, many tomatoes. And fresh herbs are making many a cameo. But there have been new additions to our cooking repertoire, as well, inspired by what we’re pulling from the soil, including a Summer Vegetable Hash with Sorrel Pecan Pesto (with house-made Chop Shop Livermush, our zucchini, squash, tomatoes, and potatoes) and Triple Decker (!!!) BLT’s. And it’s just all so good and fresh and colorful and ripe and, well, awesome.
While I’m extremely excited to move toward the days of cardigans, scarves, and pumpkin ale (PUMPKIN! ALE!), I keep reminding myself to savor these fleeting days of zucchini, fresh peppers, and eggplant. They’ll be gone before I know it and we’ll move from morning coffee in the garden to inside, next to the wood stove.
For now, I’m happy to keep my costs down, my belly full, and taste buds delighted.