We have been grilling a lot this summer. Our house was built in the early 40’s and it is not insulated well. Needless to say, the house warms up quick in the summer, no matter what temperature the thermostat says. Adam made a backyard burger, literally because all the meat came from the backyard. We used our KitchenAid meat grinder attachment and ground rabbit and pork together to make a delicious burger! We grilled squash and potatoes from the garden. We also had sliced cucumber and tomato from our garden and we had a side of zipper peas from a local farm. Everyone cleaned their plate, even MJ!

BTW, K took a few of the pictures 🙂

Ginger-peach kombucha

Another one of K’s pictures

MJ is enjoying crawling, clapping, saying “uh-oh,” waving (she turns her hand toward herself, super cute), pulling up and playing with her brother and sister.

Enjoy the pictures!

We have had a pretty successful garden this summer. The squash came in strong and we ate squash every night for 6 weeks! We found that grilling it was the easiest and most delicious way to cook it plus it prevented us heating up the house with the oven or stove. We began harvesting our “sun gold” tomatoes a few weeks ago and then last week our beef tomatoes and heirloom tomatoes were ready. K will pop a sun gold in her mouth, shake her head slowly and say “Ooooh Mama. This is like eating candy.” They are more orange than red and the flavor is juicy and sweet with a hint of tart. Our cucumbers are done for the season; I think the heat is too much. We were able to enjoy a few weeks of cucumber and tomato salad with feta cheese and balsamic vinaigrette. We are still waiting for the peppers and the winter squash should be ready for harvest soon. We have a few blackberries and blueberries but not enough to store for winter. I have been picking blueberries at a local farm every week and freezing for winter. We only had 1 harvest of green beans and they were excellent!

These pictures were taken in June, so that is why most of the tomatoes are green.

Sun gold tomato

Dill

Red leaf basil and rosemary