The garden is in its full glory and it's all I can do to keep up. The kitchen looks absurd. Tomatoes everywhere, onions, garlic, today's green beans, cucumbers soaking in ice water, beet juice and salsa lacto-fermenting in their jars, sourdough starter sitting out, and dill and coriander seeds drying. The living room has a braid of garlic, more dill and coriander hanging to dry and some oregano drying.Today I have to finish the pickles, blanch and freeze the green beans, bake bread and make pasta. Tomorrow morning I'll need to bake zucchini bread and can a batch of tomatoes, probably as spaghetti sauce. The sweet corn may be ripe by this weekend and the potatoes will need to be dug before too long. And I keep forgetting to blanch and freeze the swiss chard so we can have it for winter soups. Gotta add that to the list. I also need to make more pesto this weekend. Whew!
