Summer is alive with transition. We push our fingers into wet warming soil, carefully dropping tiny seeds. Watch as the first early summer shoots rise from the ground. Wait with anticipation as we tend with trepidation, fearing hail, marauders, weeding, supporting, watering, feeding. And, finally, late summer we reap. Grateful for the bounty bestowed.
The rhythm of the season, like the pacing of feet or a song of words, a steady progression yet filled with hesitation, tumbling, skipping, harmonics.
This year was the big “mast year” for my oak trees. For two months came a delicate rain of baby acorns followed by a month of cacophonous crashing. Ah the joys of the metal roof on the chalet.
Still, the plethora of acorns meant a huge harvest. Mostly gathered by chipmunks, squirrels (red, black, grey, flying) and odd other creatures that went bump in the night. Another harvester took note, me: here is my first bowl of harvested, shelled, roasted acorns. Read on to learn more about harvesting and preparing your acorn feast.
Tonight for supper it’s chanterelle mushrooms picked from a white pine forest, heavy cream and garlic over fresh turned potatoes. Beef steak (filet mignon) marinated in an organic soy sauce and hot chili for 24 hours. Sides of steamed fresh corn on the cob and yellow bean / hot pepper salsa.
Kickin’ back with a frosty beverage I started thinking about all the amazing meals I’ve made already this summer. Grass fed beef burgers. Tacos. Burritos. Soups. Ribs. Fresh fruit salsa. Fresh veg salsa. Might note I’ve been on a bit of a salsa/corn tortilla kick. Freshly picked fruit. Veg.