I’ve been sick (why every July?), quashing any plans I had for a weekend filled with canning. Though with the heat, I don’t know if I would have wanted to anyway. I hope things keep in the fridge. J went to the CSA pickup for me, and returned with news that there was no squash this week. I was almost relieved, worried that we wouldn’t be able to cook through the food we already have.
My strength, and somewhat my appetite, came back, so I made a simple dinner of roasted fennel and last week’s beets, with some of the dried oregano I made before. I may have overcooked these, because our power cut out midway through and they were waiting in the oven until it preheated again. But still flavorful.
I also made more mint tea, but didn’t photograph it. This method is foolproof, and you can use an electric kettle so you don’t have to turn on your oven (though a power outage may also shut off your electric kettle). Highly recommend.
Rhubarb Season 