Two weeks ago the harvest began in earnest. It’s a small scale affair here, but still, as much as I can (or want) to handle. I’m still working on sauce (apple and tomato), onions are curing in the screen porch, the garlic is now cut and stored, with some set aside to go in the ground. Half of the honey has been pulled off the hives. Lard from a friends’ pig about 1/2 rendered. Potatoes dug and in the pantry. Grape jelly lids popping behind me as I type this. Plus cabbages to be krauted, and more kale and chard than we can keep up with. We are eating well. Some days. Other days its cheap pizza from the General Store– we can only manage so much. Sometimes it’s overwhelming. Especially the fruit flies. Mostly it’s just beautiful.