Summer Harvest – 2018

It has already been a good year for our garden. We’re just getting started.

Yesterday I picked first broccoli, along with cucumbers and cilantro. The ice box is jammed with garlic scapes, greens, beets, turnips, lettuce, sugar snap peas, celery, herbs and much more.

Yet to come are pears, eggplant, tomatoes, peppers, carrots, zucchini, and lots more. The challenge becomes figuring out what to do with the abundance through cooking, preserving and giving it away. It’s a nice challenge to face.

For dinner I made a simple salad with oddly shaped cucumbers from the garden. The recipe is easy: peel and chop cucumbers from the garden, four small ones; one cup Greek yogurt; two teaspoons finely chopped fresh dill; salt and pepper to taste. Combine ingredients in a mixing bowl and gently stir until fully incorporated. Refrigerate until dinner time. Served with a simple pasta dish, the flavor was excellent, the meal satisfying — perfect summer fare.

Our news is we found a plumber who fixed our ailing kitchen faucet. After 25 years of normal use the brass ring where the lever hooks to the valve had worn out and we couldn’t draw water. I examined the problem in the morning and determined since the pipes were soldered together, fixing it was beyond my skill level. I made three calls before getting a live person on the telephone. The plumber arrived within a couple of hours.

“As long as there is indoor plumbing there will be work for plumbers like me,” he said.

Once the repair was completed, we admired the new faucet… for more than a little while. It’s small things like running water in the kitchen that make our lives better. A brief interruption in service brought with it an appreciation of things we take for granted.

It rained overnight, vindicating my decision not to water the garden last night. Rain nourishes the landscape and can wash away our problems if we’ll let it. Knowing how to go with the flow of rainfall can be a source of constant joy.