And so it begins

The canning, that is. Last night I canned 3 pints of beet pickles, 6 quarts of dill pickles, and 4 quarts of rhubarb sauce. The Roma style tomatoes are starting to ripen in large quantities, so tomato paste and tomato sauce won't be far behind.

We ate our first fresh onions, pepper, and tomatoes pizza Sunday night. Delicious. And, I planted another round of cucumbers last night. I hope they grow fast enough to produce before frost.

I'm going to harvest most of the onions this week; the tops have fallen over and are getting dry. I had to pull the peas this weekend; the heat did them in. Heat is an understatement! It has been 90º+ degrees F for the last several days. The heat index has been around 100º F.

Sunday afternoon we went for a hike in the Lost Bridge Recreational Area, East side. The trail we took was in the woods, thankfully. It was just too hot to bike, and even walking in the woods had us sweating like a faucet. My shirt was drenched after the 2.5 hours of hiking. We were hoping to cover most of the 10-mile trail, but it was too hot!