Tiny zucchini; more little Yukon gold and red potatoes to cut up and bake in the oven with olive oil; more English peas (they’re a toy, when you shell them, and then they’re a dish!); and some rhubarb and a half flat of strawberries. I lugged them all home on the train, and I just got done hulling and smashing 3 cups of the berries and freezing the rest. My jars are sterilizing. After dinner (leftover couscous to which I’m adding garlic, shallots, and pine nuts, with some leftover broccoli), I’m going to get out the big copper jam pan and attempt my first strawberry-rhubarb jam.
I’d link to the recipe, but the link buttons are still greyed out. I need to find out what’s going on here. Dinner and jam first though!