This vegetable plate represents summer in our yard and greenhouse. The red tomato slices are Czech’s Bush, the oddly colored ones are a Siberian variety called Black Prince, the cucumber is called Space Saver and the garish beets are Detroit Dark Red, pickled in a bonehead-simple recipe of vinegar, sugar, water, cinnamon and cloves.
In making that plate I flashed back to the covered-dish suppers of my youth. Each table in the church basement had a cut-glass dish of pickles, olives and pickled beets (or something quite like it). The suppers tended to happen in fall and winter, so freshly sliced tomatoes and cukes weren’t on the menu.
After an unusually sunny June and July, we’ve been treated to near-constant clouds and rain. “State fair weather,” we call it. Great for the rhubarb and raspberries and other outdoor crops. Not so much for the greenhouse tomatoes, which are bursting with fruit but ripening more slowly than we’d like.