It has begun.

The summer bounty has begun its chaotic, frenzied dance of deliciousness.  So much produce.  So much abundance.

The tomatillos are starting to make their appearance.  They look so precious, busting out of their husks like that.  Authentic Mexican salsa verde?  You are almost within my grasp.

The tomatoes (much like my date to Homecoming senior year of high school) are coming on strong.  I recently found out my husband took three of our new tomatoes to give to his friends at work.  The kids and I just stared at him dumbfounded.  You don’t give away the first tomatoes of the season!  That’s lunacy.  You wait a few weeks until you’re completely satiated and then you start to give them away.

(That statement only goes to prove how generous my husband is, and how stingy I am.)

Earlier this week we stopped by my favorite local farmer’s market.  They had a huge basket of beautiful zucchinis just sitting there with a sign that read $10.  I didn’t plant zucchinis this year, there was just no room at the inn.  So I paid the nice lady the ten bucks and attempted to snatch those zucchinis away, but they were too heavy.  My son had to help me drag them to the car, where fortunately I had an empty laundry basket just waiting for them.

What?  You don’t buy your zucchinis by the bushel?  Then you’re not living large enough, my friend.  Expand your horizons.  (And your ideas of the proper usage of laundry baskets.)

I have great plans for these green beauties.  I’ve been trying out new zucchini recipes right and left these days.  My daughter, Trinity,  is all for the zucchini revolution, but my son is not quite a believer.  So I keep searching for the magic recipe, the one that will make him say “I love zucchinis!”  Next week I’ll share with you some of my favorites.

<Contented sigh.>

I love this time of year when everything is ripe and delicious.  I love looking at my baskets and jars of wonderful, healthy food.  It makes me feel rich, somehow.  Indulged.

(Just please remind me of this fact in a few weeks after I’ve been canning my little heart out and the mere sight of a zucchini makes me cringe.)