End of the Garden
We glean the last tomatoes,
small jalapeño peppers, and tomatillos.
I’ve cut basil, sage, lemon balm,
calendula, thyme, parsley, mints,
Saint Johnswort, and anise hyssop.
I picked a small basket of concord grapes
to warm in a saucepan. At moonrise I was ready
for any handy tool to squeeze out the purple juice.
The potato masher was within reach
and worked just fine. By nine o’clock I began
to slice and core apples and pears from the trees
in front of the house. At 11:30 they were
simmering and steaming on the stove.
By midnight I had pear sauce with raspberries
and cardamon and applesauce with grape juice
and strawberries cooling off.
Ready to can at Wendell Town Hall Sunday morning.
We met at the town hall, the canners and
Susan and Katie, the Canning Wisdom Guides.
Community canning shares kitchen
wisdom, and creates more than jars of good food.
Katie and Judy figure out the brussel sprouts.