More firsts

The season's first tomato posed alluringly against the season's first spaghetti squash

It's small, but it's ripe! The first tomato of the season is finally ready to be eaten, so it will be carefully washed and added to tonight's salad. A spaghetti squash is also ripe and ready, and since we're leaving for vacation tomorrow morning we're going to cook and eat it for dinner. 

I'm kind of surprised that we've got late-season veggies already, but it's been a very hot summer so far and everything is growing and ripening fast. By the time we get back next week I expect that at least some of the corn will be ready and there'll be another big load of zucchini and green beans, too. I don't want to think about how much these vegetables actually cost, but I guess a new garden is expensive to put in. Although I have plans for expanding the planting beds for next year I think it'll be less costly in terms of purchasing tools and compost and in making mistakes that require do-overs. I'm pretty determined to take growing food beyond the realm of expensive hobby and into a life-sustaining, soul-nourishing spiritual practice that connects me more firmly to creation.

In the meantime, Miss Claire and I are heading off for a week in one of the most beautiful places in America, a place of big waters and small Internet, so no blogging until I get back.