I heard on the radio this morning that the average American spends less than 1% of his/her time outdoors. Today is a good case for why ~ wow is it hot! The week promises to get even hotter so I must not forget to run an extension cord out to the chicken coop and keep a fan on the hens during during daylight hours. They are much hardier in February than August. To keep warm they can pile all over each other. To get cool they spread out and each scratches a hole in the ground so she can can lay her belly in the cooler dirt. If they can’t get cool, they will easily die of heat stroke.
Garden-wise things are pretty good. Lots of tomatoes ripening but I have to pick way early or the raccoons get them. I don’t mind sharing but they are so wasteful, picking a huge one and eating only a few bites and throwing it on the ground. I’ve a table on the screen porch where the barely pink tomatoes can finish their business in safety. All the summer flowers except dragon wing begonias, rose moss, globe flowers, petunias, zinnias and hosta are finished but the fall sedum is coming on beautifully. I planted black eyed susans but the chickens destroyed that patch before it even got going. But they planted their own cucumber patch so I guess it evens out. I still pick a cucumber at day.
If we agreed not to be picky, the three of us could live on what I grow in August. It would be an austere diet, eggs and tomatoes, cucumbers and berries, a stem of asparagus here and there. It would also be more than what a good portion of the world eats daily.. We’d be food insecure but not starving, at least not so long as the chickens keep laying.
I’m grateful for grocery stores and processed food. By them we can be healthier and the world is better-fed, respectively. But it something to think about, this season when food is so abundant, even in my yard. And, of course, for which to be grateful. Do your best to stay cool today. ~ peace & prayers, pastor annette
A NEW RECIPE ~ Here’s a keeper, from family circle magazine - the sauce is so yummy. I’m making it for pasta next time.
Grilled Summer Vegetables & (No Cook) Red Pepper Sauce
● 1 12-oz jar roasted red peppers, drained
● ¼ cup slivered almonds
● 3 tbsp olive oil
● 1 tbsp red wine vinegar
● 2 cloves garlic, chopped
● ¼ tsp salt
● ¼ tsp black pepper
Put all sauce ingredients in blender and puree’ until smooth. Cover and refrigerate until serving. (It fits back into the red pepper jar)
● 2 large zucchini cut lengthwise into ¼ planks
● 2 large yellow squash cut lengthwise into planks
● 4 bell pepppers, seeded & quartered
● 1 lb asparagus, woody ends removed
● ¼ cup olive oil
● ½ tsp salt
● ½ tsp black pepper
Toss cleaned and cut vegetables with combined olive oil, salt & pepper. Grill vegetables 5-6 minutes per side, turning as needed to avoid burning.
Serve warm with sauce on side to drizzle on individual servings.