We are in deep summer over here, and I find it’s somewhat like deep winter. There is a lull, a quietness, as if all the wheels that were grinding have come to a halt. It’s like being underwater. The days are hot and long, the constant rattle of the cicadas is only interrupted by the shrill meow of the catbird. We take car rides to find fruit to make into jam, out winding roads called Butterville, alongside mountain ridges, passing wide fields of green lined with tall, old trees.
The summer is dotted with bursts of fun in the quiet, like butter on a fruit crisp these bits of fat are savored greedily. Like the fair, driving out on Libertyville Road, past the corn fields, high and waving. I am forever enamored of the iconic beauty of a country fair–the lights, the dusky sunset, the wildness seeping through as night falls. And then there’s the days at the river beach, the sand, the slow river with barges chugging by, the white clouds rising above. It’s summer, and I’m letting myself sink into it.
Despite all this slow motion, there’s a frenetic note too: the preserver’s frenzy. I’m a little more paced about it this year as I’ve gotten out of control in years past with my need to stick everything in a jar. There’s been a lot of jam-making, as usual, and lots of fermenting. The cucumbers are prodigiously producing fruit, and each ten pounds gets pickled: sandwich stuffers, Dutch spears, half-sours. The tomatoes aren’t so good this year, looks like there’s some fusarium wilt unfortunately. But no matter, there’s lots of good tomatoes to buy for canning. The kitchen, dining, and porch tables are constantly groaning with revolving loads of produce.
There is a side table in my dining room that I have found is perfect for fermentation, and it’s been bubbling with activity all summer. There’s a red wine vinegar that forms a strong mother when I feed it some red wine, a fruit vinegar that is young and vibrant, and a newly started apple vinegar. The fermenting padron peppers smell smoky and spicy. Their promise is palpable in the room’s air.
I think I’m going to sink a little deeper into this summer soup. I’ll be back in another week or two, ready and revived to share more recipes. In the meantime, I’d love to hear what you are preserving this summer. Won’t you tell me what you’re up to?