Fermentation.

Although I'm no stranger to fermentation, I'm just getting my hands on this book now. Wild fermentation by Sandor Ellix Katz is filled with useful information on how to ferment almost anything you would want to ferment. He uses natural methods like lacto-fermentation and capturing yeasts from the air. It also details how fermented foods came about, their benefits (both taste and health), and offers suggestions for both omnivores and vegans. Sandor may have lived a life of fermentation experimentation and documented the process and results. I always want to ferment more foods than I get around to, leafing through this has inspired me to add to my fermenting repertoire. 

Garden Goods.

It's rather late in the season to be overrun with beans, although I'll take it. We had planted our bean plants so much later than usual due to the late frosts we had in the spring.  My third crop of bush beans is ready now at the same time as our first crop of pole beans, which are slower growing, are really amping up production. Keeping my fingers and tossed crossed that there will NOT be any early frost this year. It was really cool last night.  

The plums are from my boyfriend's parents trees and in front of them we have our constant bowl of tomatoes for fresh eating. 

I had to steal some not-quite-ready, fresh onions for the relish I am canning today. You can use onions fresh, the whole curing process does mellow out the flavor a bit, but is mostly for storage purposes.  Same with shallots and garlic. Fresh garlic is a real treat, quite spicy! 

Heading into Fall.

It really feels like fall is on it's way when these guys bloom. 

So Sunny.

Our largest watermelon. I keep turning it on it's little bed of dry straw to try and keep it nice and uniform. 

We have a lot of butternut squash this year, which is fantastic. They store really well once cured, lasting into the winter months when you really enjoy a rich orangey-yellow bowl of soup. 

This pepper plant is loaded with red and green peppers at different stages of readiness. 

Dinner. Pole beans and corn on the cob. 

I made fish tacos and used this slaw to top them. Kohlrabi, carrot, cilantro, garlic, lime juice and sesame oil. 

Cucumbers for pickling. I'm making relish and other condiments these days. 

Harvesting lots of beauty toms these days. I took a picture of this end for a reason, that's what I want to see no blossom end rot, no blight.  Tomato success, so far!