In this episode . . .
In praise of Canada goldenrod. Strategies for savouring summer. A magical harvest dinner. Saving cosmos, nasturtium, and calendula seeds. My squirrels love honeynut squash. A taste of the tropics with ground cherries.
Otherwise this week, I’m . . .
Savouring: The variety of pollinator life in the yard, especially on the Canada goldenrod and the asters.
Tending: Watering, deadheading flowers, starting to save seeds.
Harvesting: Pole beans, mouse melons, tomatoes, tulsi, Genovese basil, zinnias, dahlias, and other cut flowers.
Making: Labour Day weekend is traditionally a canning weekend for me. I made a lot of salsa (I use the recipe from the wonderful Batch cookbook, which I adore) and pizza sauce (from the Bernadin recipe book). Right now, given what’s in the garden, I’m eating a lot of salad that’s just tomatoes, sliced beans, basil, cucumbers, a little olive oil and balsamic, and some feta cheese if I have it.
Cross-pollination
Check out the Hidden Brain episodes on savouring (part one and part two).
What are the things you’re really savouring right now? Drop me a message and let me know!
Bye from my harvest table in the garden!
Until next week!
Jen
Episode 19: Savouring summer