Between our visit and dinner, I made homemade salsa with roma tomatoes and serrano chilis from the garden. It simmered for two hours and turned out delicious. We’re freezing most of it for later, though it does keep in the fridge for up to a week.
The garden is winding down for the season. The zucchini, cucumbers, and string beans are finished, but the bell peppers, tomatoes, sweet potatoes, butternut squash, pumpkin, and kale are still going strong. While Oliver was here yesterday, Grandpa Joe took him out to the garden for their little ritual walk. They picked a bell pepper, and Oliver happily nibbled on it. We were surprised he could actually bite through, but with his four little teeth (two top, two bottom) he managed to crack it open. The pepper went home with him, decorated with tiny tooth marks and a big break where he’d bitten through to the inside.
Earlier this week, I made a heavenly zucchini soup with the last of our crop. I ate it for breakfast, lunch, and dinner three days in a row and felt sad when it was gone. I know I could buy zucchini at the store, but it’s just not the same. Next year, I’ve decided I’ll be making and freezing zucchini soup instead of baking a dozen or more zucchini breads. Sharing with neighbors may take a backseat too—except for Megan. Zucchini is my new gold.
As I close this post, the news is reporting that Charlie Kirk has been shot at a college in Utah. He is in critical condition, and the shooter is in custody. We need to come together and denounce violence, no matter who the target is. Two things can be true at once: I can despise Kirk’s rhetoric and still pray for his recovery.
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