Pork Roast By the Numbers

Step 1:  Pork

Never Enough

The literal fruits of our labors and the inevitable trying to keep the literal spoils to a minimum.

It's hard not to love this time of year.  Warm days, cooler nights, produce and the signs of a productive season tripping you in the garden and falling from the sky... yeah it's a good time.

Of course that doesn't mean I have anything like enough time to appreciate it.  Today's accomplishments included (yeah, just Sunday), tweaking and testing a yellow summer squash pizza crust recipe (5 qts shredded squash, who knows how many pounds) which was a great success, a full oven of overloaded cookie sheets covered with roasting peppers (because even after being frozen, they're ROASTED PEPPERS mmmMMmmmm), elderberry kombucha (so good even Mrs. Farmer likes it), another 7 quarts of processed tomato sauce and another pot of chopped tomatoes in the pipeline for the next batch... and no doubt stuff I'm forgetting now.

By the time you're done accounting for all of that, the animal chores, the prep and processing for what we ate today (all fresh of course), and a little of the "ugh tomorrow is Monday" last minute catch up chores... we're done. Good night.