Summer is totally my busiest season. Just yesterday after going to the farmer's market, I--
-put up a 3-gallon fermenting crock of the season's first green beans,
-put up 2 quarts of sauerkraut to ferment,
-made 2 quarts of gooseberry jam,
Anyway, I'm whupped. It was 9 hours of cutting the stem and blossom ends off a gallon teeny-tiny berries and 8 pounds of beans, shredding cabbage, straining curds- pretty much any given Saturday all summer long. Not that I'm complaining. But my brain is tapioca and my neck hurts. OK- technically, I guess that's complaining. But how love homemade jam and a good vegetable ferment *sigh*.
So my husband is going to join in the blogging fun. He's funnier and cuter than me; also a better writer. His name is Jason. He's an expert eater, design professional, and my favorite person. Hope you guys like him.