More summer fun

 These are Anne Arundell Musk melons.  A cross between a canteloupe and a honey dew.  They produce more than we can eat or give away.  They were grown from seed we purchased from Thomas Jefferson's homeplace--Monticello. 

Musk melon

Pickled Jalapenos.............crunchy and oh so good!



Fig Preserves

  The fig preserves were so easy and only make a small amount.  Perfect since I don't harvest many figs at a time.  Reminds me of my Aunt Lillian's house.  She had a wonderful fig bush.  I miss her so much!  Here's my recipe for the preserves:

Fig Preserves
1 pound figs (stemmed)
1 cup sugar
1 Tb lemon juice
lemon zest (optional)
Bring to a boil slowly.  Cook uncovered for 30 minutes on low, stirring often.  Makes 3 - 4 jelly jars (1/4 pint).  Pour hot mixture into clean hot jars, wipe rim and seal with lid and ring.  Process for 5 minutes in a water bath.  Remove from water and let cool.  Just the right size for us as we rarely eat jellies.  Enjoy