Summer has ended, but nice weather lingers on. In my garden, that means tomatoes. The plants I put in late, due to a long, wet spring, have had time to grow and produce their best crop in years. The vines are like a Christmas tree hung with red globes.
Peas are a distant memory, the pole beans were recently pulled out, and half the corn stalks lie bent to the ground, presumably demolished by a hungry raccoon family. Even my prolific zucchini plants have wilted during the cold of night. But the tomatoes spill out across each other and into the aisle, dotted with orange and red rubies that glitter in the sunshine. I munch on sun-warmed cherry tomatoes as I pick my crop. What could be tastier?
Tomatoes pile up on my kitchen counters. I slice them for sandwiches, put out bowls of cherry tomatoes for snacks, add them to recipes, but I can’t use them all up. So I pull out the canner, dusty on the back shelf, and get to work. And finally those juicy, red tomatoes fill pint jars, ready to brighten my pantry with their bright colors. Summer in a jar.