“The pollen-dusted bees
search for the honey-lees
that linger in the last flowers of September” ~George Arnold
Mid-September means the growing season is ending. We’re still pulling flowers and peppers out, but that’s about it. I have mixed feelings about my flowers this year. On the one hand, my zinnias weren’t as strong as they usually are. I didn’t sell any at the market, which has been a goal of mine for years now. I wasn’t even able to give as many away this year as I have in years past.
On the other hand, I was completely smitten with my dahlias this year. I’d never tried to grow them until this summer and, even though they are more difficult than zinnias, and don’t seem to last nearly as long in the vase, I was thrilled to be able to include them in this summer’s bouquets.
I’m also just very thankful and so grateful that I was able to grow, cut, arrange, and enjoy the many flowers I was able to pull from the garden this year. This winter, I’ll be mulling over what worked and what didn’t, what to do again and what to give up on but, for now, I’m posting a few more of my favorites as a way to say goodbye to the beautiful bounty of summer 2021.
My younger daughter loves to buy clothes at consignment shops and second-hand stores. She loves the idea that each piece gets a new life. She sews and often upcycles them into something different. I think she also finds the range of clothing (from every decade and style) more interesting than anything that’s offered in the “fast fashion” mall stores. In any case, when I go with her, I shop for flower vases.
One of my favorite finds this summer was the silver-plated vintage vase pictured above. I found it in a shop on South Street in Philadelphia. It’s not worth much — a couple of dollars at most — but I think it’s beautiful.
What am I bringing to market tomorrow?
To celebrate the upcoming fall equinox, I made a bunch of autumn-inspired treats.
MULLING SPICES: wrapped in unbleached “steep sacks” and tied with butcher’s twine, each jar holds four bags, which will each spice one bottle of wine or eight cups of apple cider.
FALL TEA BLENDS: Chai and orange spice. Best when sweetened with honey! 😉
CIDER JELLY: Spread on raisin bread toast or stir a spoonful into a mug of hot water for instant hot spiced cider.
SMOKY APPLESAUCE: This is a savory, spicy applesauce. The woman who made the recipe pairs it with pork or chicken, but I had mine with pierogies and red cabbage. Delish! 🙂
SPICED PEAR JAM: a great jam with the usual morning breads or on a cracker with brie.
Left to right: smoky applesauce ingredients, cider jelly ingredients,
cinnamon pears, and some of the finished products.
DON’T WAIT TO STOCK YOUR WINTER PANTRY! 😉
We’ll be at the Hereford Farm Market, 17004 York Road, in Parkton, Maryland, from 9:00 a.m. until noon tomorrow. Look for us at the “Hats & Honey” table beside The Contented Rooster.
Windtree Bee 