As the days of summer get shorter but warmer, after only a week away from the urban farm I came home to a jungle of tomato plants, huge and heavy with long-awaited ripening fruits. The sunflowers had shot up well over my head, and even with daily inspections from my family, a couple of zucchini squash got away and became sizable clubs, perfect for shredding up and baking into chocolate chip zucchini muffins. It's also time to start canning. This year, Italian peppers are the first to go into the boiling water. I look forward to mixing them with olive oil and scooping it all up with a local baguette this winter.
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| There should be a walkway in the middle! |
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| The mess is worth it for the great veggies this time of year. |
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| Peppers and carrots + garlic and spices + vinegar and olive oil = love! |
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| Knowing I will eat food in the winter that I put away myself helps me look forward to the cold months ahead. |
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