Happy Weekend lovely people. I just enjoyed the phejezus out of two days at home with the kiddo. Work today and then a family day tomorrow, yay. As I write this Osh is most certainly being snuggled up by B's mom. Completely and totally fun to watch this guy charm a gal who has thus far just seen him in the sleepy newborn phase.
The kid is still a great napper, so days at home are a pretty delightful balance of playing or reading or walking with him and then kicking into Get Shit Done mode once his lids meet. I've been pickling red onions from the garden:
We've been baking with buckwheat:
So far we absolutely love this baking book. These are a slightly sandy (in a good way) buckwheat sugar cookie, rolled in poppyseeds. Perfect for tea time. The figgy buckwheat scones from the same book have been made multiple times and are so stinkin' good, I know they'll get made again and I will take a photo if they don't all jump immediately into my mouth. People who know how I feel about baked goods already know that I consider the fig to be one of the most underutilized yummy things in the world, ever, and buckwheat is just darn good.
We've been roasting squash:
The garden saw some spectacular successes and a few failures this summer. We managed to really rock the storage crops; we grew well over a bushel of onions, an enormous bag of garlic, and about 150 pounds of winter squash. We also grew the first slicer tomato that really met our expectations (Paul Robeson, if you're curious) and finally met a paste tomato that kicked down the storm of tasty tomatoes we were longing for last year (Orange Banana Paste). In our misses, the beans needed a taller trellis, more diligent pest removal, and we needed at least two more rounds of plantings - no dilly beans this year. The sweet peppers had a hard go of it all around - late seeding and an outbreak of bacterial wilt left us with lots of red peppers but not the onslaught that we like. And then a few things just got away from us - the basil, for one, leaving our pesto stores slimmer than last year, and the cukes; many pounds of perfect pickling cukes eventually rotted in the fridge while we gazed at the baby. We also could have harvested our cabbages and carrots many weeks earlier but at least we ate those. All in all, considering the extreme heat, the dry spell, and the baby (who rocked his doc appointment last Thursday at 15 pounds, 25.5 inches thankyouverymuch), we are pretty happy. At this point we're pretty much down to eggplants and peppers for summer veggies; most of the beds are sown with peas and brassicas and carrots and beets. Welcome, fall, we're ready for you.