Yesterday’s harvest yielded kale, some cucumbers and hot peppers.
I sent another box of kale to the library for workers. It has been filled with kale countless times in recent years. It’s better quality than what’s available at grocery stores and they use it almost every day — good use for an abundant crop.
The aroma of Bangkok peppers in the dehydrator pervaded the kitchen air as I prepared a simple dinner of spaghetti with tomato sauce made of canned tomatoes, garlic, onion, basil, olive oil and oregano. I peeled and diced cucumbers to make a salad with Kalamata olives, feta cheese, olive oil and balsamic vinegar. There was fresh apple cider from the orchard.
I tasted the pickled red onions and decided to stop at two half-gallon jars. There are plenty to last until spring. Three crates of onions remain — more than enough for our small family.
The solace of kitchen work occupies hands and mind to help us forget what seems intolerable in society. At season’s end it is welcome relief.