Zucchini bread, harvard beets, fresh peas with onion, raspberries so sweet you can eat them like candy, and beautiful juicy onions with firm, shiny flesh. We've been hunting and gathering at the Farmer's Market again. It's such a seasonal pleasure to talk to and purchase from the folks who grow and sell fresh produce around here. I get to enjoy the shopping, the cooking, the eating and knowing that I'm helping to support local agriculture. It's also a pleasure to know that the foods have few if any chemicals and use up little energy in making their way to market.
I have the added joy of teaching my son to shell peas or snap green beans, just like my grandparents taught me to do. Oh, the beans I have snapped. They'd line a path right to my dad's final resting place at Fort Snelling Cemetery. He adored green bean season and could eat dinner plates full of fresh, cooked green beans, then sop up the juice with a piece of bread. Our hobby farm also boasted raspberries and blackberries galore. We could sit out in the evening with raspberry pie and ice cream, watching fireflies flit around the yard. I'm trying to preserve the memories in mason jars on the pantry shelf--something I can pull out next winter, glowing peaches and plums for a frosty night.
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