We just got back from vacation on Saturday — 2 weeks of eating fried chicken, french fries, greasy sandwiches and very few vegetables. I couldn’t wait to get back into the kitchen! I hit up the farmer’s market yesterday morning to pick up good eggs, milk, beef and veggies. J made tomato sauce with the San Marzano tomatoes from our garden. I used the milk to make 2 quarts of yogurt. (I have a new and improved yogurt method that I will post about soon.) I also sliced up one of our pickling cucumbers to try out Nourishing Traditions‘ lacto-fermented pickles. They are currently fermenting on the counter, and I have to wait until tomorrow to try them.
Unfortunately our garden suffered a bit while we were gone even though Mama K came over to water regularly. The sugar snap pea plants are completely done, as in dried out and brown. I’m afraid we may have completely missed bean season, although I’m holding out hope that another batch will appear. Our herbs were huge and mostly gone to seed. Note for next year — don’t go on vacation during peak produce season! Luckily our tomatoes have been loving the hot weather. The Green Zebra is literally breaking under the weight of all the tomatoes. Mama K picked a few ripe tomatoes while we were gone and put them in the fridge for us. We sliced up the most amazing tomato last night. I think it was a Brandywine.
I almost forgot…we came back from vacation with 10 lbs of frozen sour cherries! Take a look at the tasty pie I made.