Bright Ideas

The first day of our Canning Season was September 1, 2017. The head cook (and only cook) began boiling seven quart jars in the large water bath. He cut generously donated cucumbers into long spears, and little rings. We have our own dill, so you probably guessed the kind of pickles he made.

I love dill spears; they “crunch” when you bite them. The dill in our garden is a volunteer from a crop we planted years ago. They are a weed if they grow where you don’t want them, and Brice pulls them out and pitches them in the pile of brush he takes to the dump. I love the way he smells after wrestling...