Summer harvest begins

One of the things about our friend’s place in Clatskanie is the amount of food already present in the form of berry bushes, fruit trees, and wild forage. All the berries are coming on strong, so while the guys worked on weeding the garden yesterday, I picked berries. I started with raspberries in two locations and got a gallon. Next came loganberries, about a third of a gallon. Then I moved on to mountain blackberries. Our friend has an amazing rhododendron thicket just filled with these little wild Pacific Northwest native berries. He set up a three-legged ladder and I was able to pick a gallon of these little darlings (mmmm, mountain blackberry jelly this winter….). After that, I got a cup of blackcaps, a pint of red huckleberries, and a small pint of red currants. All but the blackcaps ended up in the freezer for processing later on during wintertime, during cool weather when we can use the processing heat to warm the house.

However, during the huckleberry harvest, I accidentally sat on a pitch stump. Fortunately our friend has the appropriate dissolving gunk, so I didn’t lose those plants. But it did take a couple of treatments…that’s one pitchy stump!

Today, I harvested a big bowl full of lamb’s quarters from the garden. We use these a lot in stir fries. Earlier, we harvested and froze a batch of rhubarb. Meanwhile, everything is growing great guns except the parsnip. It’s taking its own sweet time to germinate, which is driving all of us crazy. But potatoes are growing, corn is growing, we’ve got lots of cabbage and squash…mmm, another year of garden harvest lies ahead.

This year it’s looking for sure like zucchini relish is going to be a thing. Yum. About time, too.

Enough procrastination, time to get to writing….

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