- 4 eggs
- 1/4 cup vegetable oil
- salt and pepper to taste
- 1 teaspoon baking powder
- 1 cup all-purpose baking mix
- 1 1/2 cups sliced zucchini
- 1 1/2 cups sliced yellow squash
- 1/4 cup chopped onion
- 1 large ripe tomato, sliced
- 1/4 cup grated Parmesan cheese
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch deep dish pie plate.
2. Whisk together eggs and oil in a bowl with salt and pepper. Stir in baking powder and baking mix until moistened. Gently fold in zucchini, summer squash, and onion. Pour into prepared pie plate, and arrange sliced tomato over top. Sprinkle with Parmesan cheese to taste.
3. Bake in preheated oven until puffed and golden brown, about 35 minutes.
Source: http://allrecipes.com//Recipe/Mimis-Zucchini-Pie/Detail.aspx
Showing posts with label newsletter 6 season 2. Show all posts
Showing posts with label newsletter 6 season 2. Show all posts
Wednesday, July 21, 2010
Collard Greens and Beans
- 3 slices bacon, coarsely chopped -1 red onion, thinly sliced
- 2 tablespoons minced garlic, or to taste
- 5 cups collard greens, stems and center ribs discarded and leaves chopped
- 3/4 cup water, or as needed
- 1 tablespoon brown sugar
- 2 teaspoons cider vinegar
- 1 teaspoon crushed red pepper flakes, or to taste
-salt and black pepper to taste
- 1 (15 ounce) can cannellini beans, drained and rinsed
Place the bacon in a large, deep pan with a lid, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Remove the bacon pieces from the pan, and set aside.
Reduce the heat to medium-low, and stir the sliced onion into the hot bacon fat. Cook and stir the onion until it begins to brown, scraping the bits off the bottom of the pan, about 8 minutes. Add the garlic, and cook and stir 4 more minutes. Return the bacon to the pan, stir in the collard greens, and toss gently until the greens are wilted, about 3 minutes.
Pour in the water to almost cover the collard greens, and stir in the brown sugar, vinegar, crushed red pepper, and salt and pepper. Bring to a boil, cover, reduce heat to low, and simmer the collard greens until very tender, 1 to 2 hours.
About 1/2 hour before serving, stir the cannellini beans into the collard greens, and return to a simmer.
http://allrecipes.com/Recipe/Collard-Greens-and-Beans/Detail.aspx
- 2 tablespoons minced garlic, or to taste
- 5 cups collard greens, stems and center ribs discarded and leaves chopped
- 3/4 cup water, or as needed
- 1 tablespoon brown sugar
- 2 teaspoons cider vinegar
- 1 teaspoon crushed red pepper flakes, or to taste
-salt and black pepper to taste
- 1 (15 ounce) can cannellini beans, drained and rinsed
Place the bacon in a large, deep pan with a lid, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Remove the bacon pieces from the pan, and set aside.
Reduce the heat to medium-low, and stir the sliced onion into the hot bacon fat. Cook and stir the onion until it begins to brown, scraping the bits off the bottom of the pan, about 8 minutes. Add the garlic, and cook and stir 4 more minutes. Return the bacon to the pan, stir in the collard greens, and toss gently until the greens are wilted, about 3 minutes.
Pour in the water to almost cover the collard greens, and stir in the brown sugar, vinegar, crushed red pepper, and salt and pepper. Bring to a boil, cover, reduce heat to low, and simmer the collard greens until very tender, 1 to 2 hours.
About 1/2 hour before serving, stir the cannellini beans into the collard greens, and return to a simmer.
http://allrecipes.com/Recipe/Collard-Greens-and-Beans/Detail.aspx
Tsatsiki
Serve this yogurt-based Greek staple as a first-course accompaniment to pitas and other breads, or as a light but creamy sauce drizzled over spiced roasted meats.
• 1/2 medium cucumber, peeled, seeded, and diced
• 1 garlic clove
• 2 tablespoons olive oil
• 1 cup plain yogurt (preferably goat's or sheep's milk)
Accompaniments:
• pita wedges or chips
Toss cucumber with 1/4 teaspoon each of salt and pepper in a colander and drain 15 minutes.
Meanwhile, mince and mash garlic to a paste with 1/4 teaspoon salt, then whisk together with olive oil, yogurt, and 1/4 teaspoon pepper.
Squeeze out any excess water from cucumbers with your hands, then stir cucumbers into yogurt mixture. Season with salt.
From: Gourmet Magazine, 2008 http://www.epicurious.com/recipes/food/views/Tsatsiki-242347#ixzz0s5uyq27L
• 1/2 medium cucumber, peeled, seeded, and diced
• 1 garlic clove
• 2 tablespoons olive oil
• 1 cup plain yogurt (preferably goat's or sheep's milk)
Accompaniments:
• pita wedges or chips
Toss cucumber with 1/4 teaspoon each of salt and pepper in a colander and drain 15 minutes.
Meanwhile, mince and mash garlic to a paste with 1/4 teaspoon salt, then whisk together with olive oil, yogurt, and 1/4 teaspoon pepper.
Squeeze out any excess water from cucumbers with your hands, then stir cucumbers into yogurt mixture. Season with salt.
From: Gourmet Magazine, 2008 http://www.epicurious.com/recipes/food/views/Tsatsiki-242347#ixzz0s5uyq27L
Cucumber-dill soup with scallions
• 5 large cucumbers, peeled, quartered lengthwise, and seeded
• 1 bunch scallions
• 1 bunch dill, ends picked
• 1 clove garlic, chopped
• Juice of 3 large lemons
• 4 cups buttermilk
• 1 cup plain yogurt
• Salt
• Freshly ground white pepper
• Dash of Tabasco
1. Thinly slice half of the cucumbers crosswise. Thinly slice half of the scallions crosswise. Set aside.
2. Coarsely chop the remaining cucumbers and scallions and transfer to a large bowl. Add the dill, garlic, lemon juice, buttermilk, and yogurt, and give a good but gentle stir. Season with salt and pepper and puree in a blender until liquefied. (NOTE: You can use a food processor, but a blender will give a smoother, more pleasing result.)
3. Transfer the soup to a large bowl and add the reserved sliced cucumbers and scallions. Adjust seasoning with salt, pepper, and Tabasco to taste. Chill for at least 2 hours in the refrigerator.
From: http://www.epicurious.com/recipes/food/views/Cucumber-Dill-Soup-with-Scallions-352429#ixzz0s5u9S91A
• 1 bunch scallions
• 1 bunch dill, ends picked
• 1 clove garlic, chopped
• Juice of 3 large lemons
• 4 cups buttermilk
• 1 cup plain yogurt
• Salt
• Freshly ground white pepper
• Dash of Tabasco
1. Thinly slice half of the cucumbers crosswise. Thinly slice half of the scallions crosswise. Set aside.
2. Coarsely chop the remaining cucumbers and scallions and transfer to a large bowl. Add the dill, garlic, lemon juice, buttermilk, and yogurt, and give a good but gentle stir. Season with salt and pepper and puree in a blender until liquefied. (NOTE: You can use a food processor, but a blender will give a smoother, more pleasing result.)
3. Transfer the soup to a large bowl and add the reserved sliced cucumbers and scallions. Adjust seasoning with salt, pepper, and Tabasco to taste. Chill for at least 2 hours in the refrigerator.
From: http://www.epicurious.com/recipes/food/views/Cucumber-Dill-Soup-with-Scallions-352429#ixzz0s5u9S91A
Fennel Chips
• 1 cup water
• 1/2 cup sugar
• 2 tablespoons fresh lemon juice
• 1 small fennel bulb (1/2 pound), trimmed
Preheat oven to 225°F.
Boil water and sugar in a small saucepan, stirring, until sugar is dissolved. Remove from heat and add lemon juice. Cut fennel bulb lengthwise into paper-thin slices using a mandoline or other manual slicer. Pour sugar mixture over fennel in a bowl and let stand 5 minutes.
Put Silpat or Exopat pad on a baking sheet. Shake off excess liquid from fennel slices and arrange on pad in 1 layer (don't let slices touch). Bake in middle of oven 1 hour, or until dry and crisp. Working quickly, carefully peel chips off liner and transfer to a rack to cool.
From: http://www.epicurious.com/recipes /food/views/Anise-Spiced-Squash-Soup-with-Fennel-Chips-102932#ixzz0sCz4pXfP
• 1/2 cup sugar
• 2 tablespoons fresh lemon juice
• 1 small fennel bulb (1/2 pound), trimmed
Preheat oven to 225°F.
Boil water and sugar in a small saucepan, stirring, until sugar is dissolved. Remove from heat and add lemon juice. Cut fennel bulb lengthwise into paper-thin slices using a mandoline or other manual slicer. Pour sugar mixture over fennel in a bowl and let stand 5 minutes.
Put Silpat or Exopat pad on a baking sheet. Shake off excess liquid from fennel slices and arrange on pad in 1 layer (don't let slices touch). Bake in middle of oven 1 hour, or until dry and crisp. Working quickly, carefully peel chips off liner and transfer to a rack to cool.
From: http://www.epicurious.com/recipes /food/views/Anise-Spiced-Squash-Soup-with-Fennel-Chips-102932#ixzz0sCz4pXfP
It is Cucumber Pickle Time!
By Nicole Sugerman
The cucumbers have been producing at full capacity for about a week, and they show no signs of slowing down. We farmers have been harvesting those cucumbers every single day; we have bins and bins of cucumbers in the cooler. That means that you all need to use up a lot of cucumbers! I have included a number of cucumber recipes in this share letter, but one of the most tried, true, and delicious ways to use a lot of cucumbers all at once is to make a batch of pickles.
Pickling means different things to different people. I used to be a pickle purist; when I said or made ‘pickles’, I meant the lacto-fermented kind, soured in a salt brine on my kitchen counter over the span of a week or two. I am still partial to this kind of pickle, partly for the politics of it, partly for the health benefits, and partly for the taste. But I have come around to the fact that the ‘other’ kind of pickle, the one you put in vinegar and stick right in your refrigerator, tastes pretty good itself.
A word on the politics of the pickle to which I refer: Fermented pickles came first. Most, if not all, traditional cuisines of the world have fermented foods as integral parts of their food cultures. Fermenting food not only preserves it for later use, but makes it more nutritious, using wild microbacteria to pre-digest the food and make the nutrients more available to our bodies, as well as adding nutrients not originally available in the food. The ‘problem’ with fermented foods, in a modern context, is that, because they make use of the wild bacteria present in any particular micro-region, a fermented food will always taste different depending on when and where it is made. This was not conducive to industrialized food production and distribution, which wanted a standardized product for widespread shipping, long term storage, and brand development.
Fermented foods are made in the home and stored in a cool place, like a root cellar; they have no longevity on a supermarket shelf and no potential for homogenization of taste and culture.
Enter the vinegar pickle. Vinegar can be mass-produced and, poured on the cucumber, will preserve it in such a way that the taste will be the same each time the pickle is made. Vinegar is a preservation agent, and, when canned, the pasteurization process can preserve it for indefinite storage. Still, vinegar pickles are easy to make and can be stored in your refrigerator like fermented pickles. Make a batch of both!
For these recipes, I recommend that you use pickling cucumbers. Pickling cucumbers are bred to grow slightly smaller and with a thicker skin than slicing cucumbers, keeping them crispy in pickling recipes. You can, however, also eat pickling cucumbers raw. For making pickles, try to select pickling cucumbers that are roughly the same size.
Lacto-fermented Cucumber Pickles
Timeframe: 1-4 weeks
Special Equipment:
• Ceramic crock or food-grade plastic bucket
• Plate that fits inside crock or bucket
• 1-gallon/4-liter jug filled with water, or other weight
• Cloth cover
Ingredients (for 1 gallon/4 liters):
• 3 to 4 pounds/1.5 to 2 kilograms unwaxed
• cucumbers (small to medium size)
• 3⁄8 cup (6 tablespoons)/90 milliliters sea salt
• 3 to 4 heads fresh flowering dill, or 3 to 4
• tablespoons/45 to 60 milliliters of any form of dill (fresh or dried leaf or seeds)• 2 to 3 heads garlic, peeled
• 1 handful fresh grape, cherry, oak, and/or
• horseradish leaves (if available)
• 1 pinch black peppercorns
Process:
1. Rinse cucumbers, taking care to not bruise them, and making sure their blossoms are removed. Scrape off any remains at the blossom end. If you’re using cucumbers that aren’t fresh off the vine that day, soak them for a couple of hours in very cold water to freshen them.
2. Dissolve sea salt in ½gallon (2 liters) of water to create brine solution. Stir until salt is thoroughly dissolved.
3. 3. Clean the crock, then place at the bottom of it dill, garlic, fresh grape leaves, and a pinch of black peppercorns.
4. Place cucumbers in the crock.
5. Pour brine over the cucumbers, place the (clean) plate over them, then weigh it down with a jug filled with water or a boiled rock. If the brine doesn’t cover the weighed-down plate, add more brine mixed at the same ratio of just under 1 tablespoon of salt to each cup of water.
6. Cover the crock with a cloth to keep out dust and flies and store it in a cool place.
7. Check the crock every day. Skim any mold from the surface, but don’t worry if you can’t get it all. If there’s mold, be sure to rinse the plate and weight. Taste the pickles after a few days.
8. Enjoy the pickles as they continue to ferment. Continue to check the crock every day.
9. Eventually, after one to four weeks (depending on the temperature), the pickles will be fully sour. Continue to enjoy them, moving them to the fridge to slow down fermentation.
From: http://www.wildfermentation.com/ resources.php?page=pickles
Refrigerator Pickles
• 1 cup distilled white vinegar
• 1 tablespoon salt
• 2 cups white sugar
• 6 cups sliced cucumbers
• 1 cup sliced onions or scallions
In a medium saucepan over medium heat, bring vinegar, salt and sugar to a boil. Boil until the sugar has dissolved, about 10 minutes.
Place the cucumbers and onions in a large bowl. Pour the vinegar mixture over the vegetables. Transfer to sterile containers and store in the refrigerator.
The cucumbers have been producing at full capacity for about a week, and they show no signs of slowing down. We farmers have been harvesting those cucumbers every single day; we have bins and bins of cucumbers in the cooler. That means that you all need to use up a lot of cucumbers! I have included a number of cucumber recipes in this share letter, but one of the most tried, true, and delicious ways to use a lot of cucumbers all at once is to make a batch of pickles.
Pickling means different things to different people. I used to be a pickle purist; when I said or made ‘pickles’, I meant the lacto-fermented kind, soured in a salt brine on my kitchen counter over the span of a week or two. I am still partial to this kind of pickle, partly for the politics of it, partly for the health benefits, and partly for the taste. But I have come around to the fact that the ‘other’ kind of pickle, the one you put in vinegar and stick right in your refrigerator, tastes pretty good itself.
A word on the politics of the pickle to which I refer: Fermented pickles came first. Most, if not all, traditional cuisines of the world have fermented foods as integral parts of their food cultures. Fermenting food not only preserves it for later use, but makes it more nutritious, using wild microbacteria to pre-digest the food and make the nutrients more available to our bodies, as well as adding nutrients not originally available in the food. The ‘problem’ with fermented foods, in a modern context, is that, because they make use of the wild bacteria present in any particular micro-region, a fermented food will always taste different depending on when and where it is made. This was not conducive to industrialized food production and distribution, which wanted a standardized product for widespread shipping, long term storage, and brand development.
Fermented foods are made in the home and stored in a cool place, like a root cellar; they have no longevity on a supermarket shelf and no potential for homogenization of taste and culture.
Enter the vinegar pickle. Vinegar can be mass-produced and, poured on the cucumber, will preserve it in such a way that the taste will be the same each time the pickle is made. Vinegar is a preservation agent, and, when canned, the pasteurization process can preserve it for indefinite storage. Still, vinegar pickles are easy to make and can be stored in your refrigerator like fermented pickles. Make a batch of both!
For these recipes, I recommend that you use pickling cucumbers. Pickling cucumbers are bred to grow slightly smaller and with a thicker skin than slicing cucumbers, keeping them crispy in pickling recipes. You can, however, also eat pickling cucumbers raw. For making pickles, try to select pickling cucumbers that are roughly the same size.
Lacto-fermented Cucumber Pickles
Timeframe: 1-4 weeks
Special Equipment:
• Ceramic crock or food-grade plastic bucket
• Plate that fits inside crock or bucket
• 1-gallon/4-liter jug filled with water, or other weight
• Cloth cover
Ingredients (for 1 gallon/4 liters):
• 3 to 4 pounds/1.5 to 2 kilograms unwaxed
• cucumbers (small to medium size)
• 3⁄8 cup (6 tablespoons)/90 milliliters sea salt
• 3 to 4 heads fresh flowering dill, or 3 to 4
• tablespoons/45 to 60 milliliters of any form of dill (fresh or dried leaf or seeds)• 2 to 3 heads garlic, peeled
• 1 handful fresh grape, cherry, oak, and/or
• horseradish leaves (if available)
• 1 pinch black peppercorns
Process:
1. Rinse cucumbers, taking care to not bruise them, and making sure their blossoms are removed. Scrape off any remains at the blossom end. If you’re using cucumbers that aren’t fresh off the vine that day, soak them for a couple of hours in very cold water to freshen them.
2. Dissolve sea salt in ½gallon (2 liters) of water to create brine solution. Stir until salt is thoroughly dissolved.
3. 3. Clean the crock, then place at the bottom of it dill, garlic, fresh grape leaves, and a pinch of black peppercorns.
4. Place cucumbers in the crock.
5. Pour brine over the cucumbers, place the (clean) plate over them, then weigh it down with a jug filled with water or a boiled rock. If the brine doesn’t cover the weighed-down plate, add more brine mixed at the same ratio of just under 1 tablespoon of salt to each cup of water.
6. Cover the crock with a cloth to keep out dust and flies and store it in a cool place.
7. Check the crock every day. Skim any mold from the surface, but don’t worry if you can’t get it all. If there’s mold, be sure to rinse the plate and weight. Taste the pickles after a few days.
8. Enjoy the pickles as they continue to ferment. Continue to check the crock every day.
9. Eventually, after one to four weeks (depending on the temperature), the pickles will be fully sour. Continue to enjoy them, moving them to the fridge to slow down fermentation.
From: http://www.wildfermentation.com/ resources.php?page=pickles
Refrigerator Pickles
• 1 cup distilled white vinegar
• 1 tablespoon salt
• 2 cups white sugar
• 6 cups sliced cucumbers
• 1 cup sliced onions or scallions
In a medium saucepan over medium heat, bring vinegar, salt and sugar to a boil. Boil until the sugar has dissolved, about 10 minutes.
Place the cucumbers and onions in a large bowl. Pour the vinegar mixture over the vegetables. Transfer to sterile containers and store in the refrigerator.
Summer is here!
By Nicole Sugerman
I can barely believe that July is almost here. Until I wipe the sweat off my brow and realize that the temperature has been over 90 degrees every day for the past week. Until I glance at the sky when the sun is about to go down and realize that it is 9:00 at night. Until I remember that we are harvesting an entire bin of squash every day, and remember that the broccoli and the mustards are flowering. All of the evidence points to the fact that summer has arrived, in all of its excitement and frenzy.
Summer crops are exciting and delicious, with some universal favorites coming into production: cucumbers, zucchini, and basil have been in your shares for a few weeks now, with eggplants, new potatoes, onions, and string beans on the near horizon. Unfortunately, some of our cool-weather standards are not enjoying the summer heat; broccoli and hakurei turnips are nearing the end of their spring season, to return in the fall, while salad mix and lettuce will continue to grow but more slowly throughout the summer.
Summer brings new insect pests as well. The arugula and mesculun mix bear the telltale buckshot holes of flea beetles, while I crushed at least ten of my arch-nemeses, the prolific and destructive harlequin bugs, within the last week. On Saturday, I began crushing squash bug eggs, golden and armored, on the backs of the squash leaves as I harvested. Happily, our beneficial insects are also flourishing. We collectively saw several baby praying mantises last week, and ladybugs are everywhere.
One of my favorite things about summer is the thunderstorms, which come in so quickly we can barely run up to move our backpacks into the shed, counting the seconds between lightning and thunder to make sure we are not being foolish as we continue to harvest in the downpour, cold with big hard raindrops when we had previously been emanating heat. After the storm, I can tangibly feel the relief—of the humidity, of the parched and thirsty plants, and of the dust, settled instead of hovering in clouds as we work in the dry fields. Our first summer storm last week was exciting and joyous even as the winds ripped a piece of the roof off our wash station! I wish it had been a bit longer—the precipitation barely penetrated the first few inches of soil.
Summer is all about setting priorities. As harvests get larger, our ‘real farming’ activities get squeezed into smaller pockets of time throughout the week. Simultaneously, as the weeds get larger, our list of tasks gets longer and our schedule begins to resemble an exercise in triage- do we have time to proactively hoe the carrots, or should we try to save the peppers from the pigweed? Should we try to pick the ragweed rhizomes by hand out of the turnip beds, or should we just till them in because it’s faster? We work as a group to come up with solutions, encouraging each other to work faster and use our time efficiently so that we can whittle away our list of tasks and keep the farm productive, with an eye on the long term goal of reducing weeds and maximizing soil and plant health.
Now that summer is here, our time also looks a little different. We take a break from hosting many large classes until the fall, working only with the incoming first years once a week. We are poised to welcome our four Saul summer interns next week, who will spend twenty hours a week with us throughout the summer. We appreciate the chance to do more focused, one-on-one instruction even as we miss the energy the big groups bring to our space.
There is a strange pleasure to the summer heat, an enjoyment even through the whining as our skin is coated in sweat, even before we begin farming in the morning. Water has never tasted so good. Neither has a post-work water ice or popsicle. I try to soak up as much summer as possible, knowing that in a few months, I will look back at this hot, busy season with nostalgia—this is a farmer’s true season to shine.
I can barely believe that July is almost here. Until I wipe the sweat off my brow and realize that the temperature has been over 90 degrees every day for the past week. Until I glance at the sky when the sun is about to go down and realize that it is 9:00 at night. Until I remember that we are harvesting an entire bin of squash every day, and remember that the broccoli and the mustards are flowering. All of the evidence points to the fact that summer has arrived, in all of its excitement and frenzy.
Summer crops are exciting and delicious, with some universal favorites coming into production: cucumbers, zucchini, and basil have been in your shares for a few weeks now, with eggplants, new potatoes, onions, and string beans on the near horizon. Unfortunately, some of our cool-weather standards are not enjoying the summer heat; broccoli and hakurei turnips are nearing the end of their spring season, to return in the fall, while salad mix and lettuce will continue to grow but more slowly throughout the summer.
Summer brings new insect pests as well. The arugula and mesculun mix bear the telltale buckshot holes of flea beetles, while I crushed at least ten of my arch-nemeses, the prolific and destructive harlequin bugs, within the last week. On Saturday, I began crushing squash bug eggs, golden and armored, on the backs of the squash leaves as I harvested. Happily, our beneficial insects are also flourishing. We collectively saw several baby praying mantises last week, and ladybugs are everywhere.
One of my favorite things about summer is the thunderstorms, which come in so quickly we can barely run up to move our backpacks into the shed, counting the seconds between lightning and thunder to make sure we are not being foolish as we continue to harvest in the downpour, cold with big hard raindrops when we had previously been emanating heat. After the storm, I can tangibly feel the relief—of the humidity, of the parched and thirsty plants, and of the dust, settled instead of hovering in clouds as we work in the dry fields. Our first summer storm last week was exciting and joyous even as the winds ripped a piece of the roof off our wash station! I wish it had been a bit longer—the precipitation barely penetrated the first few inches of soil.
Summer is all about setting priorities. As harvests get larger, our ‘real farming’ activities get squeezed into smaller pockets of time throughout the week. Simultaneously, as the weeds get larger, our list of tasks gets longer and our schedule begins to resemble an exercise in triage- do we have time to proactively hoe the carrots, or should we try to save the peppers from the pigweed? Should we try to pick the ragweed rhizomes by hand out of the turnip beds, or should we just till them in because it’s faster? We work as a group to come up with solutions, encouraging each other to work faster and use our time efficiently so that we can whittle away our list of tasks and keep the farm productive, with an eye on the long term goal of reducing weeds and maximizing soil and plant health.
Now that summer is here, our time also looks a little different. We take a break from hosting many large classes until the fall, working only with the incoming first years once a week. We are poised to welcome our four Saul summer interns next week, who will spend twenty hours a week with us throughout the summer. We appreciate the chance to do more focused, one-on-one instruction even as we miss the energy the big groups bring to our space.
There is a strange pleasure to the summer heat, an enjoyment even through the whining as our skin is coated in sweat, even before we begin farming in the morning. Water has never tasted so good. Neither has a post-work water ice or popsicle. I try to soak up as much summer as possible, knowing that in a few months, I will look back at this hot, busy season with nostalgia—this is a farmer’s true season to shine.
Subscribe to:
Comments (Atom)