The past four days have been spent picking, cleaning, prepping, and canning strawberries, pineapple, rhubarb, lemons, limes, mangos and apricots. It has been exhausting, but satisfying.
So far I have canned ten different concoctions and still have a fresh flat of strawberries and some rhubarb that Grace and I picked this morning, six pineapples, a case of apples, and a few kiwi left to work with. Tomorrow the strawberries will be finished along with the rhubarb and pineapple, I hope. Then I’ll finally have some time to sit down and share some of the recipes with you.
For now, I took a break from the hot kitchen this afternoon to check out my garden and other plants and found some tiny bees on the flowers of my own strawberry plants. I might not get many strawberries this year, but the flowers are certainly giving these tiny bees a workout.
First there was one!
Then there were two!
Finally, there were three!
I love canning and everything that it brings me, but even with the urgency I feel to get all the fruit we’ve picked canned it was nice to take a short break and witness one of nature’s finer moments, and for this I am — Simply Grateful.