Pre­serv­ing some fresh pro­duce … and some mem­o­ries

The Woolwich Observer - - LIVING HERE - RECIPE NOTES

IT’S THE FIRST WEEK of school and all I can think is, “Where did the sum­mer go?”

Our lit­tle fam­ily was scur­ry­ing around try­ing to get ready and fin­ish projects be­fore the crazy fall sched­ule be­gins. Like­wise, I’ve seen friends send­ing their kids to their first year of univer­sity. Here, our Never Enough Thyme crew said good­bye to three of our team mem­bers as they headed off for a higher ed­u­ca­tion. We are thrilled for their suc­cess, but they will be missed.

If only we could pre­serve the feel­ings and emo­tions as we watch our kids grow and suc­ceed. Videos cap­ture mo­ments but rarely what’s go­ing on in­side.

And speak­ing of pre­serv­ing, re­cently we’ve been do­ing lots of that. In­stead of do­ing all the work on our own, a fel­low foodie friend and I de­cided to make a date. It is a great way to spend a few hours to­gether and get caught up. Jam, dills and, this week, salsa – we share get­ting gro­ceries, jars and prep, as there is no way we would get all that done with our busy schedules.

We will be eat­ing lo­cal

and or­ganic through the winter sea­son. How lucky we are to pre­serve a friend­ship and some mem­o­ries along with the salsa. And how we love the sound of the “ting” after the pre­serves come out of the can­ner.

They’ll be en­joyed later on, but for now it’s back to school and rou­tine.

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