Canning season is among us! Every time I go out to the garden I’m greeted with rows and rows of bush beans, cucumbers, tomatoes, fresh herbs, okra, I could go on and on… For a second I stop to think, “Man, this is really beautiful! And amazing that we’re growing so much food!” But then I’m like, “Holy expletative! This is a lot of food! I need to can this ish.” So now after I spend my day in the gardens, my nights are filled with wedding planning and canning/preserving recipes. After taking a quick straw poll of everyone who is a frequent visitor and therefore will be eating pickles whether they like it or not in the winter months, I found that there was no general consensus as to whether I should make kosher, spicy, garlic or ‘whatever’ kind of pickle. So I took matter into my own hands and came up with our own blend of kosher, garlic dill and spicy pickles. And so was born the Such and Such pickle.
Sorry that we haven’t been posting lately, friends! But if you’ve been following us on facebook or instagram, you know that we’ve been super busy in the garden (Dave calls it “the field” so it sounds cooler but I just think it makes him sound like a Baba O’Reily lyric. 10 points for The Who reference). Right now we’re knee deep in peppers, cucumbers, zucchini and bush beans. Here’s a look around the garden, a.k.a. the field, show you what we have going on and what we’re doing with our harvest.