So, remember that time I spent a month building raised beds and putting in gravel walkways and shoveling 3000 pounds of soil in the rain just so that four months later I could spend hours inexpertly canning salsa out of four trillion tomatoes and then do lots and lots of dishes?
Yeah. I might have seen that going differently in my head. (By “differently” I mean I was picturing a scenario in which I actually knew what the hell I was doing. And none of it was dishes.)
But, hey look, salsa!
There were several sweaty hours between those two photos in which I managed to cover myself and most of the kitchen in tomato guts. For all I know, in six months I’m going to die from botulism for eating this stuff, but right now I feel like I’ve taken a tiny first step into the most basic of farm functions– both producing food and then preserving it.
And that was just the first wave. I expect to be canning things basically every night this week and until the End of Life As We Know It (by which I mean Winter.)
And then maybe I’ll scrape those tomato seeds off my kitchen wall.
EDIT: For those of you who asked for recipes, I’ve been mixing and matching a few things out of this book.