I’m feeling a bit grabby for succulent produce to eat and freeze before winter.
We have a chest freezer now and it’ll enable us to eat tri-colored string beans, blackberries, corn, tomato sauce; choosing from collected bags of summer, full of light and heat in strong contrast to the short, cold white-sky days of March.
This morning I stopped by a local farm and met the owners, Bob and Vigo Johnson who were very happy to make my butter-sugar corn a baker’s dozen, feed me a brand new Cortland apple from Carlson Orchards and throw in a bonus box of McIntoshes. Everything’s early this year. Bob is very proud of his vine ripened tomatoes.
He has thirty plants and hand-waters every day. That’s the secret he says, blinking gleaming, shockingly blue eyes from under a straw hat. Takes me one hour each session and I do it twice a day he tells me proudly. Gotta water at the roots. I tell him my little crop had early blight and pretty much wiped me out. I’m grateful for his hard work.