Our raspberries are fruiting again. They’re an “everbearing” variety that produces two crops of berries, which means twice the yard snacks and twice the happy. Raspberries are so expensive and fragile that for the few years where we didn’t have a patch, I was loathe to buy them. I am happy that they are so prolific. Eight plants became over thirty in a year, and now we have a robust garden of them. Continue reading
The heat has returned (though not viciously) and the AC is back on. The garden is brimming with tomatoes and beans and cucumbers and the next flush of raspberries is getting ready to explode. Oh, and if anyone needs horseradish, I’ve got you covered.
One thing I love this time of year is going to various fruit stands and roadside markets to buy what our garden doesn’t provide. This past weekend it was a place next to what may be the world’s smallest chapel. They had peaches galore (oh dear, that sounds like a burlesque performer’s name). I couldn’t resist picking up a mixed basket of white and yellow fleshed gems. The whites are firmer, with a more perfume-y flavour, while the yellows were exactly what you expect a freestone peach to be. Amazing. Continue reading
It’s not the weather. It is gorgeous, and has been for some time. We had a brief blip of stupid hot weather earlier in July, but since then it’s been absolutely amazing. Open windows, cool breezes, warm sunshine, enough rain…. The perfect summer, in my books (assuming it doesn’t get stupid hot again).
I’m struggling more because I don’t have a tidy, cohesive post with a few relevant pictures and a recipe. I am reminding myself that I started this blog as a place to talk and share. The pictures and recipes were just a part of the process; not meant to be all-encompassing. But in the world of food blogs, it’s the tidy posts that get noticed. And I struggle with being a tiny, tiny fish in an enormous pond sometimes.
The edible seasons are flying by. While there are some late bearing strawberries to be had, the season is pretty well over. Berries will be finished soon. CSA baskets are now brimming with zucchini, tomatoes, eggplant and peppers. But there are still stone fruits. Delicious, juicy, inspiring stone fruits. And to celebrate, I’m sharing two recipes plus a recipe idea that still needs tweaking. Continue reading