The harvest is upon us. And a goodly one it is, too. Organic green beans from a local farm just north of Denver are destined for the dehydrator to be made into one of my grandmother's favorite recipes, "shucky beans", this winter. And thirty some quarts of spicy dill, bread and butter, and curry pickles were put by last week. Unfiltered apple cider vinegar is my secret.
I only cut my fingers once so the knitting and spinning will simply slow down a bit to work around a couple of touchy fingers.And I'll go to market again tomorrow. The Olathe sweet corn is in, I hear.
Post a Comment