The garden is such a magical place despite mine being overgrown and full of weeds. This year I've made a bigger effort into growing more veggies that we could use in our family meals. It's been about four or five years since I've grown snowpeas, so it's a real accomplishment that I actually have a small harvest of both round and flat snowpeas.
My strawberry rhubarb has continued to thrive in its present location next to the fig tree. I've already used it in a coffee cake and a rhubarb bar recipe back in June, so instead of making a pie (which I was too tired to make yesterday), I made a simple rhubarb compote using 6 cups of chopped rhubarb, 1 cup of sugar, 1 tablespoon of grated orange rind, and 1/4 cup of water. I involved the boys by teaching them how to de-string rhubarb stalks, which they had fun doing after a light duel with the rhubarb stalks as though they were swords. The compote turned out great and will be delicious with vanilla ice-cream or even just toast in the morning! I can just see myself making more compote and preserves in the future as my strawberry freezer jam turned out so scrumptious as well this year.