This week . . .
We've had more cool and cloudy than sun and warmth this week. It sure feels like fall just slid on in. The cool weather made a great excuse to spend time in the kitchen cooking and baking. My family was pleased with this turn of activities while we're still technically in summer.
The figs ripened later this year than last. Last year we enjoyed ripe figs in late July, sharing with my son and daughter-in-law. This year, the figs didn't ripen until mid-August. That's an indication of our cooler summer weather this year. Anyway, I picked a bucket full the other day, using some fresh in meals and dehydrating the rest to enjoy later.
After my last grocery pick-up, I made several jars of salsa. This week I've added more jalapeños and will be cooking up another 8 jars of salsa this weekend.
Our summer garden has provided almost all of our produce for this past week. But summer is fading, so I've continued to work on my fall garden. I transplanted a few more seedlings and planted some radish seeds. I'm hoping to have fresh fall greens and new root vegetables through mid to late November.
This week, I have 2 posts for your weekend reading.
1) Making my grocery budget stretch during this period of food inflation is on my mind. In this post, I discussed my 3-pronged approach that helps me maximize our grocery budget.
2) What did you eat this past week? Anything especially stand out? In the second post, I've written out our meals for this past week, again eating all of our meals at home.
Wishing you a wonderful weekend!
Our figs have just began to ripen. However, on the small tree, we only get one or two at a time. Enough for a quick treat. But many more than we've had in previous years.
ReplyDeleteHi Live and Learn,
DeleteIn some years, we only get a couple of figs at a time ripening, too. I will sometimes just chop them and add to a fruit salad. A quick treat isn't too shabby either. Enjoy what you can!