The big harvest season is on. The new apple tree is full of beautiful apples. We are going to get some apricots for the first time this season and the tomato bushes are loaded. We’re hauling a big bucket of squash and cucumbers every single day. I’ve been juicing half a dozen cucumbers every morning and they’re still running out of our ears.
A season of bounty for sure. Almost every meal this time of year includes numerous ingredients from the garden. Often most of the ingredients come from the 3MPH Garden. I was out weeding and watering this morning, which is not near as much fun as eating. Maybe it gets easier at some point but presently it’s a lot of work.
Is a bushel of zucchini worth the blood, sweat and tears that go into producing it? I’m still not sure. Some days I marvel at how much awesome food grows in our little plot. Other days, the last thing I want to do, is go sweat in the hot sun. The flies trying to crawl into every orifice on my head or biting into the soft flesh of my calf, just out of reach of my flailing hand.
No flies this morning though and the temperature was perfect and after an hour or so of tending to all the beautiful green plants, it was time to gather up a few handfuls for a breakfast skillet. We had already harvested the potatoes a month or so ago and they are holding up well in the cellar. I snagged a few chiles, some jalapeños, some onions and a few cherry tomatoes and headed for the kitchen.
The only thing that didn’t come from the land was the eggs. There’s some weird ordinance for Emerald City that doesn’t allow chickens inside the city limit. I probably need to get that one on my todo list; lobby city council to file that ordinance in the garbage can where it belongs. Save that for later right, now it’s time for a garden fresh breakfast skillet.
