Ah, late August. The temperatures are still high (well, high by Boston standards, anyway–growing up, 83° was more like a warm fall afternoon) but you can tell summer is getting to be a little long in the tooth.
For starters, the tomatoes are starting to come in. We only have a handful of tomatoes on the plants this time around; I have no idea why, except that we didn’t spend as much time with the plants this year. So we’re supplementing with the big boxes of seconds that are starting to show up at Wilson Farm and using those for our annual tomato sauce exercise. The process looks something like this photo set from last year, except this year we didn’t have a big crop of cherry tomatoes so I diced the big ones by hand instead of using the food processor. We make about a dozen to 20 quarts every year, and they last all through the winter and into the high summer if managed right, even given our relatively high pasta and pizza consumption. Case in point–we opened the last 2010 jar just last week.
So I’m making sauce. Instead of mowing the lawn (it can wait a day) and instead of napping while my son naps, which I might regret later. But right now it’s feeling like the right thing to do. Because sometimes you have to take a look at the future and say, I want to be ready.