We're back in action here, now that Chip has returned from the Netherlands after two weeks. While he was gone, I decided that since I don't know anything about canning, I would make some food that I could freeze instead. Since this was our first year with our garden, I spent a lot of time on just keeping things alive. I think that by next summer I'll be able to keep things alive and also produce enough veggies to be able to can. So I made some chili, some soup, and a few other things that we've been defrosting when we don't feel like cooking. This chili is one of those things. It's our usual recipe, and I was able to use a few things that had been lingering from our garden and the last CSA haul.
The watermelon is from our garden. Yes, I am still getting watermelons in October. I don't know how normal that is, but I don't care, because this watermelon is delicious! It's also fun to eat watermelon with real seeds in it! I can't remember the last time I bought a seeded watermelon at the grocery store...it's like they no longer exist!
And the pumpkin muffin is from some friends of ours. We watched their dog while they were out of town last weekend for a wedding, and we were paid in pumpkin muffins! Cal and Moly had pretty much the most fun ever, and kept each other occupied and out of my hair, which was delightful since Chip was away and I was a single pet parent for the moment.
Homemade vegan chili with bell pepper from our garden and from our CSA, Ellyn's pumpkin muffin, pretzel M&Ms, Cheddar/jack cheese stick, watermelon from our garden, and a CSA Northern Spy apple.