The awesomeness of summer’s harvest has been almost too much to take in lately. As the girls and I were out in the garden yesterday picking warm juicy tomatoes and pulling up carrots and baseball-sized beets, still clinging with earth, our oldest daughter said, “It’s almost too much of a good thing.” I glanced quickly from bowl to bowl of just picked tomatoes. And I had to pause. Her 12 year-old perception was spot-on.
But that’s the beauty of this time of year. Even though we have a small garden, we simply cannot consume all that it produces. So we eat what we can, at each and every meal, and leave little bowls and bags of fresh goodies on the doorsteps of our friends and neighbors. Then we either freeze or make pickles and jams with the rest, determined to preserve every last morsel of hand picked goodness.
Now, peaches are something we don’t grow ourselves. Each year we order a box from Oregon’s Harry and David or our church’s youth fund raiser that sources their peaches from Colorado. They are always fabulously sweet and run-down-your-arm juicy. But we simply can’t eat the whole box of fruit before their quality starts to wane. So this year we made a couple loaves of our favorite Peach Bread. And then a few batches of this Peach and Vanilla Bean Freezer Jam. Pure heaven!