Happy Tuesday,

It’s the time of year for me and my friends to can and freeze the crates of tomatoes, beans, okra, cucumbers and endless zucchini. While broccoli is mostly over for me, cauliflower is going strong, and cabbages are well on their way. This year I decided to can less with winter in mind in favor of refrigerator pickles and fermented veggies. I never can process vegetables like cucumbers and have them emerge crisp in February, so while I’ll do a good bit of that, keeping the food alive with fermentation is a new challenge.

With so much dry weather following a spring of record flooding, we’re finally enjoying a days-long soaking rain that doesn’t just run off the land. With soft ground imminent, so many of us will be weeding in the coming days. Thankfully, blight doesn’t seem to be affecting the tomatoes this year—at least not yet. Green tomatoes make a mean pickle, preserved or fermented, so either way plenty of good is yet to come.

What are some of your favorite ways to preserve the harvest?

And, since this is of course an Apple-focused newsletter, what are your impressions of Lion so far? I’d love to share your thoughts in an upcoming issue.

As always, thanks for reading, and keep in touch.

Matt
matt@smalldog.com