Since the beginning of last week, I have added considerably to the pickle supply. We are now approaching 30 jars on the shelf in the cellar. That shelf will probably collapse before the season is over.
I am beginning to peak around the corner before entering the kitchen, especially if The Farmer has been out tending his crops. More often than not there is a pile of freshly harvested cucumbers waiting for my attention. And then last Thursday our CSA distributions began and what was in the first bag? Cucumbers and zucchini, of course.
Besides the ever-increasing mound of cukes in the refrigerator, I also have 2½ monster zucchini and numerous “normal” ones I’m trying to figure out how to use. For all he grows them, The Farmer will only put up with so much zucchini (or cucumber) in his meals, no matter how tastily prepared. And the reason for only half a monster squash is that while it was well on its way to monster-hood, The Farmer found it before it actually turned into a baseball bat like its brothers.
I know this is business as usual for most gardeners this time of year, but it’s is the first year we’ve had a “real” vegetable garden and it is a bit of a shock to the system.
This afternoon on two separate occasions, as I passed through the kitchen, I found a pile of cucumbers waiting for me. When The Farmer came in from the garden yet again, this time blessedly only with tomatoes in hand, he found me making a gin and tonic.
Me: See what you’re driving me to!
The Farmer: I’m not taking responsibility for that – you’ve been talking about a G&T since breakfast…
Which perhaps overstates the case, but with these Sisyphean cucumbers taking over my life, surely a little restorative on a Sunday afternoon is in order.