It feels unusual, but I’m not complaining. I brought in another batch of lettuce yesterday.
This awkward looking pile of rhubarb yielded almost 5 cups when cleaned up and diced. I pulled enough out of the freezer to make rhubarb barbecue sauce. I predict we’ll see this sauce in the crock pot over a pork roast or whole chicken.
And last, but never least, I cut back the basil, the basil, and the basil. I’ll hang these bunches in the attic to dry.
I start school tomorrow along with several hundred other teachers. I miss my time in the dirt, but it helps to know I have all these goodies stored away for later when I’ll need a little taste of summer.