Summer bounty–it’s a joy. Fresh green beans with olive oil and garlic are on the menu for Sunday dinner. Fragrant cilantro will join ripe tomatoes and seasonings for salsa and dips. I love fresh broccoli in salads and still have garden spinach in the crisper.
The cucumbers are coming on strongly. Time to make refrigerator pickles. If I am very industrious, I will can sweet and dill pickles for winter. Time to head back out to the garden to pick some of the last rhubarb to freeze for winter pies. Homegrown produce is a summer delight.