It's been a busy summer at Cook'n by the Creek, from hay season, mowing lawn, refinishing about 700 sq ft of hardwood floors, garden tending, canning and freezing. Yes, it is all worth the time and effort. The freezer and shelves are almost full. Corn, beans, aspragus, pickles, peaches and beets are done. Left to do is pears, tomatoes, spaghetti sauce, chipotle sauce and winter squash. Maybe applesauce if we can find a bargain around Wine Country. That's it, then we get lazy, relax and watch the "white" of winter take over.
On our trip to Olean this morning we really noticed the green has been taken over by yellow and golds on the low lying brush and grasses. Even the hills are showing less of the rich lush greens of summer. It's the cycle of life. The birds are flocking and the ones that head south will soon be gone. My Uncle Orville always said his hummingbirds were usually gone around September 12th. Ours usually are with a few straggles that stop in. Maybe they are Canadian hummers that just need a little rest and sweet fill up to make the rest of the trip. From birds to summer white I am on the next phase of 2015.
Summer meals have been filled with fresh veggies and fruit. We love fried squash and try to have it least 3 times a week. Once the corn was ready that was an everyday thing. As soon as it loses it's "pop" we freeze it. Half is roasted over an open fire for soups and salsas. The smokey flavor makes for great flavor. The rest is boiled, cut off the cob and froze.
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| A typical summer supper. New potatoes with beans, fried squash and a few slices of zucchini bread for dessert. |
Take time to "Pass it On" the good is always appreciated and welcomed, well worth it no matter how small or simple.
