June has been busy with food preservation. Because we homestead on less than an acre, we harvest daily. While we do eat out of the garden every day, we need to preserve a lot of what we harvest for winter. Squash and cucumbers don’t sit well for very long. We have been busy dehydrating squash, canning pickles, shelling peas and making sure that nothing goes to waste. In addition to making cucumbers and dehydrating the squash, we are also eating squash daily and we each have at least one cucumber a day.

My in-laws also have a bountiful garden so we have been receiving okra, peas and corn from them as well.