The summer solstice was yesterday evening, around 7:00. I had just finished up the milking dishes and shade was finally spreading over the hillside, so Bird and I went for a stroll. We stopped to smell the flowers:
|In the Garden...|
|Bird Is Very Patient|
Finally, we came home and surveyed the fruits (and vegetables) of the day's labor: two pounds of garlic scapes and a jar of asparagus pickled, eight quarts of strawberries preserved, and two nice cabbages fermenting into kimchee. Canning was not the smartest way to spend the hottest day of the year, but I think it was worth it. And it seemed a fitting way to kick off the summer.