July on the farm is not for the faint of heart. The Missouri summer rolls in with relentless heat waves, making the garden feel more like a sauna than a sanctuary. But even as the sun scorches the soil and the air hangs heavy with humidity, and my hair stays frizzy that not even a hat can contain, the garden doesn’t slow down. That means neither can we.
This is the season of abundance, when harvest baskets overflow daily with the fruits of our labor. The pace is steady, the days long, and the kitchen becomes an extension of the garden itself. Stovetop is simmering all the sauces, and counter tops are full of ‘projects’, chopped herbs for dehydrating, and vinegary brine waiting for canning.
The zucchini came in fast and furious this year, as it always seems to do. We turned the bulk of it into our spicy zucchini relish. I had none in the pantry as the last time I had canned it was 2021. We are now restocked with a tangy, bold staple we’ll be thankful for all winter long. It’s the kind of preserve that brightens up a cold January meal and reminds us of sun-soaked July days. I love it on our venison polish sausage.
Because our pantry was low on marinara sauce, the tomatoes, heavy on the vine and glowing red with ripeness, found their way into new batches of marinara sauce. We cooked them down with onions, garlic, and garden herbs, creating a shelf-stable sauce that will serve as the base for countless cozy meals when fresh tomatoes are just a memory.
Mexican cucumbers—those tiny, tangy gems that look like mini watermelons—were transformed into spicy pickled poppers. With a bit of heat and a lot of crunch, they’re a favorite snack and a perfect punchy addition to charcuterie boards or tacos.
Inside the kitchen, it’s a robust scene. Counters are lined with baskets of produce waiting their turn. Jars clink as they cool on the counter, a satisfying soundtrack to our daily rhythm. There’s no rest for the harvest, and every spare moment is spent chopping, stirring, and canning.
We preserve our food not just for flavor, and not just for easy convenient meals from the panty, but for food security. The hard work now ensures nourishment later, and while the heat may drain us, the satisfaction of building a pantry full of summer’s bounty is unmatched.
July may be hot, hectic, and hurried, but it’s also full of purpose, flavor, and the sweet reward of knowing that every jar sealed. We are striving towards good stewardship of our land, the seed, and the harvest of blessings.
Happy Summer!
The Farme LLC 
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