|This spoon is so mighty, it needs a name, like the swords of old.|
Each year I try to preserve more of our summer abundance for the coming winter. With the addition of my new front yard edible garden, I'm hopeful we will be eating homegrown food well into the new year. I love cooking almost as much as gardening and I get a real sense of accomplishment when I put food up, either in the pantry or in the freezer. Finding their way into the kitchen for preserving right now is Swiss chard, cabbage, rhubarb, basil and other assorted fresh herbs.