House Creature #7

Hone your scone, un-stink your sink, and slow your radio!

A few harvests, Cricket sunbathing, chamomile, canning my favorite corn relish, and broccoli ready to harvest.

We are in the just-trying-to-keep-up-with-the-garden phase of summer, and I am doing my best! There is an interesting mental shift that happens this time of year - from feeling like we have to save good produce for special meals and cherish it all, to “How can I use all seven eggplants for dinner tonight because I have another seven ready to harvest?”

There are a few fruits and veggies that will never be a burden, no matter how many we get. Tomatoes, for example - I had cherry tomatoes for breakfast, and I will probably have them again later, maybe twice. Next week I’ll be sitting down for lunch with a giant tomato, a knife, and some salt. Who needs Christmas? This is the most wonderful time of the year.

We have a massive amount of summer raspberries this year. I’ve been able to freeze a few, eat them with yogurt, and just walk outside to eat them right off the canes. But when these little summer jewels are only around for a short while, it feels important to find the perfect recipe where they can shine. No shame in eating your berries straight out of a bowl, but if you want a little something fuss-free but still special, drop scones might be just the thing.