Is the week over yet?

Phew. It's Friday, thank goodness. Why is the first week back after vacation so dang difficult? I love vacation. But I might love a steady routine even more.

Anyway, I have a lot of things to talk about and show you this weekend. Meanwhile I just wanted to check in and ask, what do you think? Do you like the new website? I do, very much, and I hope it's easier now to comment on posts. I guess we'll see.

I'll leave you with a few pictures of the garden in the rain. We got a real deluge this week and the vegetables liked it very much. Now if we could just get a day of sun before the next downpour, we'd really be in business.

 

 Asian Lettuces and Braising Greens, always ready for harvest first, and delicious.

Asian Lettuces and Braising Greens, always ready for harvest first, and delicious.

 Kale,  wild garden frills

Kale, wild garden frills

 Fava Beans, planted for three reasons: soil improvement, forage for the bees, and edibles.

Fava Beans, planted for three reasons: soil improvement, forage for the bees, and edibles.

 Shelling Peas

Shelling Peas

 Spinach, with a ubiquitous cucumber beetle. Apparently they didn't die in the freeze. Drat.

Spinach, with a ubiquitous cucumber beetle. Apparently they didn't die in the freeze. Drat.

 A strawberry blossom, hanging on

A strawberry blossom, hanging on

 Manzanita is about to bloom

Manzanita is about to bloom

 We're still getting plenty of eggs

We're still getting plenty of eggs

 A piece of honeycomb that fell off a comb I was inspecting. I fear the bees aren't doing so well. More on this over the weekend.

A piece of honeycomb that fell off a comb I was inspecting. I fear the bees aren't doing so well. More on this over the weekend.

I'll continue to update you on the winter garden as it grows and provides food. Meanwhile, we're trying our hand at more preserving projects, and spending a lot of time in the kitchen. Tom's working on a batch of Meyer Lemon Limoncello, I started a new jar of vanilla extract and another jar of preserved lemons, and my sourdough starter is out of the fridge and coming alive for a weekend bake. More on that tomorrow - I have some fun things to share.