Making the colors of summer last year-round

Just as I began to write about the colors of summer, a friend posted on social media about her visit to a local farmers market. In one digital photo, she succinctly summarized what I intended to say.

A cornucopia of vibrant colors from gardening harvests filled her photo. The variety of tomatoes alone captured nearly every hue of an artist’s paint pallet.

Ruby reds, luscious purples, warm yellows, and lime greens took center stage of their kitchen table. The light yellow of summer squash and the ribbed texture of a muskmelon represented the earthen tones.

A perfect emerald cucumber, the variegated rind of a watermelon, and a cluster of fresh basil leaves provided a generous sampling of the locally grown greens. The haul from your gardens, nearby produce stands, and farmers’ markets likely create similar still-life artistry.

Our house is no different, despite not having a garden. My wife does pamper a half dozen potted herb plants sitting on the white enamel top of an inherited old table on our patio.

Our daughter supplies us with all the plump, juicy, and tasty tomatoes that we can use from her garden. Her blackberry plants have produced an abundance of delicious tartness, too.

The half-box of organic fruits and vegetables we get each Monday from our Community Supporting Agriculture program assures that we maintain a healthy, flavorful diet. We also frequent several local produce businesses, mostly operated by the Shenandoah Valley’s Old Order Mennonites.

It that regard, we are reminded of our Ohio home, where we knew many of the Amish and Mennonite vendors personally. Somehow that seemed to make their homegrown offerings all the tastier.

My energetic wife ensures that we celebrate the summer’s colorful bounty all year long. Canning and freezing are in her farmer genes.

When it comes to preserving the downhome goodness of food, we have noticed a difference between living in Ohio versus residing in Virginia. Instead of in spurts, everything seems to come ripe at once in the valley.

One day we are canning peaches and the next day tomatoes. Those jars have barely stopped popping their lids when the sweet corn comes ready, tender, tasty, and delicious. The varieties here are as delicious as our Ohio favorite, Incredible.

We’ve also learned a few new tricks living in a new culture in a new state. We husk the sweet corn, clean it, and cut the kernels straight from the cobs. Neva fills the plastic containers, and when we want fresh corn at Thanksgiving, that’s when it gets cooked and not before.

Apples are next on the list. The sweet tartness of the ginger golds more than satisfy our family’s taste buds. Neva freezes enough for the grandkids, who usually finish off their supply long before Nana can do another batch.

Of course, canning and freezing are a lot of hard work. Sterilizing the jars and lids, cleaning the fruit and veggies, and peeling when required, all take time and effort. Then there is enduring the sauna-like heat at the height of the canning process in our tiny galley kitchen.

The vent fan works overtime, expelling the heat and steam to help cool the temporary cannery. But in the long run, it’s all well-worth every drop of sweat.

Come the cold, dark, dull months of winter, and we will have summer at mealtimes in our household. Those yellows, reds, and greens of the harvest will brighten any dark day and table, and make all of the perspiring worth the effort.

© Bruce Stambaugh 2020