It has been exactly 48 days since my last day of work. Interestingly enough my to do list has not grown any shorter.
There are still weeds to pull, plants to be planted, vegetables to be harvested, meals to be cooked besides my official list of things to do.
Luckily I have Maddie to keep me on target.
Time off has allowed me to focus on garden-to-table meals. I have always wanted plan my growing season meals around what I’ve harvested. Today I have an excess of yellow summer squash and string beans.
They will become Summer Squash Gratin, a recipe from the New York Times,
Stop back often to see the gardens in Real Time Share as well as other garden to table recipes.
In addition October 1st the gardens and barn will be the backdrop for a wedding. Join me as I ready both for this festive occasion!