This was an exquisitely lovely one for me. Both the idea of preserving just for one special treat, and the patience it takes to let things blossom -- two lessons I needed this week.
You are incredible Hank. This came just as I preserved a small batch of tomatoes alone last night. I thought they had not sealed, and was bummed. This morn I see it worked ! For the past few years I have put up tomatoes with a friend, but this year she could not join... This essay reminded me it is okay to create and preserve if even only for myself. Feels silly or indulgent - but actually is another way to be with nature, to be with my nourishment. I am very lucky to have the time and curiosity for these pursuits. Thanks as always.
Thanks Hank - just spent a whole day this past weekend with a group of friends in San Francisco putting up jars of the last Early Girls, summer peppers and pickled carrots and dilly beans from the Farmer's Market. While I've been doing it for years, probably much more than for you it takes forever, makes a huge mess, and inevitably involves cracking the bottom off of at least one boiling overtightened Ball jar.
But we do always start with Greg Browns "Canned Goods", and end with a beautiful row of the best summer produce that will be pure gold come Jan/Feb. Your writing was elegant and validating!
I have a couple of bottles of ancient chokecherry wine to test ... gotta be 12-15 yo. And yes there are some ancient preserves to cull, some quince jelly experiments with an over-heady addition of rosewater, too strong for my taste.
Reading your missive made me immediately think of Greg Brown's "Canned Goods". It's a great dong, captures the end of summer vibe. I tend to err on the "more is better" side of things, but have learned to use smaller jars - I am also a household of 1, and things don't get used fast enough, most times. But, the one thing I never have too much of is stock made from the animals I raise. I made just under 7 gallons last month. That's so very satisfying, to see those jars of butter toffee golden brown jars on the shelf. My chard and kale are hanging in there - but with high teens to low 20's every night, even under plastic, they're struggling.
Thank you for the reminder Hank - time to harvest my remaining basil. Soon those basil leaves will be turned into one of my favorite indulgences - Pesto!
thank you for these beautiful ruminations. I have plenty of jars of things preserved that still give pleasure after many years of storage, and garden bounty yet to consume or find a place to store --basement or refrigerator, or share to my local food pantry. What a gift it has been to have an "outdoor" walk-in (walk-out?) cooler these last few weeks!
A beautiful meditation on this season, Hank...thank you! New to your site and thoroughly enjoying my copy of Borderlands, which just arrived, I am grateful for your outlook and presence as fall deepens here in the northeast and takes us inward toward winter...enjoy. xox
"I choose joy over despair...because joy is what the Earth gives me daily
and I must return the gift." ~ Robin Wall Kimmerer
Preserving your Spring & Summer fruit of your labors provides a satisfying reward, surpassed only by the zen-like enjoyment of those labors on a winter's day.
This was an exquisitely lovely one for me. Both the idea of preserving just for one special treat, and the patience it takes to let things blossom -- two lessons I needed this week.
You are incredible Hank. This came just as I preserved a small batch of tomatoes alone last night. I thought they had not sealed, and was bummed. This morn I see it worked ! For the past few years I have put up tomatoes with a friend, but this year she could not join... This essay reminded me it is okay to create and preserve if even only for myself. Feels silly or indulgent - but actually is another way to be with nature, to be with my nourishment. I am very lucky to have the time and curiosity for these pursuits. Thanks as always.
Beautifully written.
Thanks Hank - just spent a whole day this past weekend with a group of friends in San Francisco putting up jars of the last Early Girls, summer peppers and pickled carrots and dilly beans from the Farmer's Market. While I've been doing it for years, probably much more than for you it takes forever, makes a huge mess, and inevitably involves cracking the bottom off of at least one boiling overtightened Ball jar.
But we do always start with Greg Browns "Canned Goods", and end with a beautiful row of the best summer produce that will be pure gold come Jan/Feb. Your writing was elegant and validating!
What a wonderful piece of writing! Thanks for sharing this.
I have a couple of bottles of ancient chokecherry wine to test ... gotta be 12-15 yo. And yes there are some ancient preserves to cull, some quince jelly experiments with an over-heady addition of rosewater, too strong for my taste.
Reading your missive made me immediately think of Greg Brown's "Canned Goods". It's a great dong, captures the end of summer vibe. I tend to err on the "more is better" side of things, but have learned to use smaller jars - I am also a household of 1, and things don't get used fast enough, most times. But, the one thing I never have too much of is stock made from the animals I raise. I made just under 7 gallons last month. That's so very satisfying, to see those jars of butter toffee golden brown jars on the shelf. My chard and kale are hanging in there - but with high teens to low 20's every night, even under plastic, they're struggling.
Thank you for the reminder Hank - time to harvest my remaining basil. Soon those basil leaves will be turned into one of my favorite indulgences - Pesto!
Tad
thank you for these beautiful ruminations. I have plenty of jars of things preserved that still give pleasure after many years of storage, and garden bounty yet to consume or find a place to store --basement or refrigerator, or share to my local food pantry. What a gift it has been to have an "outdoor" walk-in (walk-out?) cooler these last few weeks!
Great piece of writing this morning Hank. Thanks and well done 👍🏼
A beautiful meditation on this season, Hank...thank you! New to your site and thoroughly enjoying my copy of Borderlands, which just arrived, I am grateful for your outlook and presence as fall deepens here in the northeast and takes us inward toward winter...enjoy. xox
"I choose joy over despair...because joy is what the Earth gives me daily
and I must return the gift." ~ Robin Wall Kimmerer
Preserving your Spring & Summer fruit of your labors provides a satisfying reward, surpassed only by the zen-like enjoyment of those labors on a winter's day.