My Everyday Photos

This seems like an abundant time of year! So much food to harvest and store away for the cold months when the ground and rivers are frozen. We are lucky to live in a fertile place full of food to grow and gather and savor and we enjoy it all.

My friend Mary Ann sent me home with half a box of plums the other day!

I cooked them down and added honey and crystalized ginger

Of course, the minute I turned my back on the stove, this happened! I could almost count on it.

Ginger plum sauce for waffles and also it will be good with duck and venison.

My grandma used these kinds of jars for her jams and jellies. There was a layer of paraffin under the lid to preserve the sweets. Nowadays that is not considered a safe method for food preservation. I used this jar for the leftover sauce that didn’t go into the regular canning jars. We will eat it fresh.

Nasturtiams are savored for their beauty, especially at this time of year when not many flowers are blooming.

They are also good in salads and spring rolls

Did you know that their seeds can be pickled to make a substitute for capers?

Ken’s first steelhead of the season, caught yesterday in the first hours of the opening.