Food on the farm was just a reflection of whatever was currently being harvested, as we’d eat fresh tomatoes and corn on the cob as a full meal most of the month of July. It was one of my favorite meals, actually, and rarely got sick of it, but when the asparagus was growing in abundance, I was less excited. I do give my mom kudos for her creativity, because she could turn buckets of apricots, cherries, and stalks of rhubarb into much more than just breakfast juices or dessert; she was quite impressive with her renditions of rhubarb and cherry sauce, (think apple-sauce type concept and texture). She’d make apricot nectar, whole-cherry jam and apricot preserves (for ice cream topping or toast) and can them up for the winter. Nothing ever went to waste, as she always figured out something to do with whatever was ripe in the pasture or garden.

This morning, against my itch to check out the two boutiques on Bill Kennedy Street, I decided it should be a throw back Saturday in honor of both of my moms. You see, my husband’s family is Italian (and German), and taught me to make Italian food. In fact, one of the few things I really do right in the kitchen is make bruschetta. Right outside my front door is this massive rosemary plant that has confused the city street with open farmland, and was in need serious need of a trim. I think my mom would be proud of the various ways I’m re-purposing it this morning, and I’m certain that my Italian-German mom would love that olive oil I’m infusing for bruschetta next week. I ground the leaves and made bread crumbs, infused olive oil and simple syrup (think savory adult beverage), and am moving on to dish soap and laundry detergent next.

I think every other Saturday (which is when the hubs works) should be a throw back Saturday. It feels good to spend the morning in my grandmother’s old apron with the sticky sap of Rosemary on my fingers, and no idea what I’ll end up making before the morning is up. I love that it’s not even 11:00 yet, and I have a variety of goodies in the works, 12 more jars of jam canned up and ready for gifts, and still have time before lunch to scheme improvements to the DIY laundry detergent recipe I found on Pinterest. I like to know that even though I don’t have to do it myself, I still can, and that’s satisfying.