I never had a summer harvest this year- my tomatoes are all hanging, green, on the vine. Tomatillos are still small and supple-skinned. Ground cherries have given us just a few ripe fruits. But across the mountain range, Eastern Washington has sun! I spent yesterday canning two cases of Red Globe peaches (a steal at $12 a case, from Mott’s in Sultan). The husband is mighty pleased at the prospect of 24 quarts of home-canned peaches!
I also had 2 pounds of fresh figs from Mom’s trees- I combined them with a quart of figs I’d put up before to make a fast jam. Family tradition, from our Alabama family, has always dictated whole figs in a thick syrup. The recipe, as I heard it from my Great Aunt was to take a bucket of figs, dump in a bag of sugar and let them sit overnight…and then can them. I’ve always loved them, but an entire fig smashed onto a biscuit is not a sugar load to be taken lightly!! This year I used the Ball recipe, and chopped them first to help corral the portion size.
While on a recent family trip I helped my sister get stuff ready for the freezer, too. I came home with 6 pounds of blueberries, and twenty pounds of peaches, all frozen. I’m looking forward to smoothies, pies, and cobblers this winter! (These peaches were Elbertas, from Bill Pace fruit stand.)