First day of our stay-near-home vacation. We started off by harvesting from our Guildhall garden, which yielded turnips, leeks, cabbages, beans, tomatoes, cucumbers, lettuce, swiss chard, and the herbs: sage, tarragon, chives, mint, oregano, chives, parsley, fennel, dill and rosemary. I wonder how many meals this will make for us during the next ten days? Up here in the hills of Essex County, at camp, there is also a profusion of blackberries and apples, so I’m looking forward to some creative pastry-making.
For our first vacation dinner, Edward made a delicious gazpacho, and pasta with garlic sauce. We ate our dinner overlooking the White Mountains in the distance and downed a bottle of Suavignon Blanc. Then we had some local blueberries for dessert.
Our plan is to read, write, hike, run, bicycle, nap, garden, practice the violin, bake, do yoga, and whatever else our hearts desire. And I’m not going to check my work email even once.