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It's hot, but I'm thinking cool, beginning the annual ritual of moving garden- or farm-market fresh foods into the freezer for use in the colder months when the backyard's not so generous. And yes, I'll admit it: I'm also looking for distractions, perched with Jack in front of the best fan in the house.
freeze it while it's fresh, and bountiful
Forget diamonds. A freezer is a girl's best friend. (Or anybody's.) I freeze blueberries and peaches for offseason smoothies; all my green herbs for the year, and pestos of everything -- including of garlic scapes and arugula. In go extra-thick versions of my favorite soups (dilute when reheating, but save freezer space meantime); easy vegetable stock from garden snippets; tomato and other vegetable sauces (and just whole tomatoes, right off the vine). A roundup of tactics to try.
links: gleaming dragonflies, oliver sacks on turning 80
Being indoors for a broad swath of each day means more than the usual web browsing -- and a couple of new links to share. One (a video) is an extraordinary take on dragonflies from the Metropolitan Museum; the other a moving essay on the garden's most important and insistent message: that nothing lasts. The latter is delivered not by a gardener at all, but by the author and neurologist Oliver Sacks. Some decidedly non-horticultural but ever-so-moving links are both right here.
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