All I have to do is go out of town for a few days, and the harvest happens – behind my back, as it were. In about five minutes this morning, I was able to fill a basket with assorted deliciousness.
Finally, enough ripe tomatillos to make salsa verde – which I made for the first time last summer and quickly determined it was my new favorite condiment. Finally, enough ripe tomatoes to make a caprese salad, and still have some left over for bagels and lox this weekend. Finally, enough zucchini go throw on the grill and have plenty for everybody.
Right before leaving town, I peeled and diced a grand total of 14 pounds of peaches and 8 pounds of Satsuma plums, put them in freezer bags, and tossed them into the freezer to be dealt with in a variety of delectable ways upon my return. I came home to discover there are still probably 10 pounds of peaches remaining on the tree AND the Bartlett pears are ready to pick. There were several dozen on the ground when I went outside this morning, and right this minute I am heading outside to pick more before they can drop off the tree. No rest for the wicked.
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