Kitchen Comforts

The leaves may be falling, but we are still very much in food preservation season around here.  We’re blessed with daily decisions of what we should eat fresh and what we should preserve for winter eating.  It’s a good problem, I don’t mind saying.  We’re eating BLT’s sandwiches with roasted rutabagas on the side for lunch while beets are being processed in the pressure canner.

There’s a great feeling of satisfaction as I watch our pantry shelves fill.  We’ll be eating good and homegrown this winter and that is exciting.  There will be more canning ahead, salsa (if and when the tomatoes ripen) and apples lots and lots of apples.  We’re doing more of it in the darker hours of evening instead of the long summer days.  It’s a good thing and all of it feels just like home – comforting every bit of it.