Thank you for all the tomatoes and corn and beans and parsley and basil and carrots and cantaloupes and all the rest of it. And thank you for the good Husband who sited the garden so it got watered naturally and plentifully, and sun from rise until set, so that each plant has, completely naturally, begotten more fruit than any of its kind ever before in the history of the Earth anywhere.
I am ever grateful for Thy bounty.
Now please send an army of harvesters with strong legs and arms and backs to tote all this generous goodness from the garden up the hill to the house, to trim off the bits of tomato that I don't want, to hold the plastic bags for pouring in the crushed/blanched/pureed/cut stuff for the freezer. I need help.
You can't rush this process. You can bring in two hundred tomatoes but you can only cook down just so many at a time. You can't cut kernels off ears of corn too quickly or you get pieces of cob in with the kernels. Certainly not harmful, but if I'm going to the trouble, I might as well do it carefully. I almost begin to sense a genetic memory of women coming together to help each other put up their harvest. And summer kitchens.
In my Childhood Farmhouse that my father's great-grandfather built there was a summer kitchen elled off the back of the house. I never saw it in use for canning and pickling and all that they used to do; in my time it was where the player piano and the fifty or so rolls of music lived. My sister and I would pump the pedal and watch the keys go down all by themselves while we listened to The Sidewalks of New York and other hits. The paper had held up pretty well considering it was all just stacked in unprotected rolls on top of the piano. Where there was a small tear here or there, there would be an odd note.
And now there's just me, coming home from work and gazing at the ripe tomatoes shining like Christmas lights on the drying-down plants. The things taunt me until I grab the basket and hie myself down to retrieve as many as I can carry back. And while I'm there, take the shears and bring back some herbs for sauce. Make supper while I'm "putting up."
Why does everything have to come ripe all at once...?
So. This morning at 4:30 I was wide awake and excited and trepidatious about spending the whole day carting and boiling and steaming and trimming and bagging. And I managed to get three gallon size bags of corn into the freezer. And then I had a hair appointment. And it started to rain. And it's cold all of a sudden after ninety-degrees last week! Today's been a bust, pretty much, for food storage.
But it's been a great Book-And-Nap Day.