Wow. I'm sure Google will bring many confused internet surfers to this post with that title...they may be a bit disappointed. This weekend was prime-time for the Community Garden and putting some food by. We had our biggest harvest yet to date this past Saturday; eggplants, butternut squash, green and red peppers, jalapenos, watermelons, beets, tomatoes, herbs, romaine and butter-crunch lettuce, Swiss chard and leeks. I also harvested the rest of my beets from the front yard garden to make room for my fall cabbages and kale. With all the delicious food-stuffs piling up in the kitchen there was much to can and ferment this weekend. Saturday after the garden three garden members came over to learn the basics of hot water bath canning. Each brought over about 8-12 pounds of garden tomatoes, already skinned. All together we canned 7 quarts and 9 pints of garden fresh tomatoes in their own juice. It was a lot of fun showing others how to can; its a relatively easy thing to-do, but its helpful to see the steps and how it works before venturing out on your own. I will post the How To and basic recipe later on...
This weekend was also spent with a good new friend drinking Cherry Kombucha outside and making plans to take over the world (which is always easier to do with a buddy). We sipped our hot-red elixir from some fun little vintage Playboy Bunny glasses outside. It was such a perfect weekend for indulging in fortunate bounties of food and friends. I hope yours was just as wonderful....XOMC
