The good news about harvest time and the ability to preserve some of the local bounty? You know what you're eating, you know where its from, and it often tastes worlds better than anything a factory can produce.
The bad news? It has to be done now. Not tomorrow, not over the weekend, not when you get to it. Its just you in the kitchen against a mountain of tomatoes/peppers/corn/etc and the clock it ticking down to rotten town.
I'm a bit in the weeds, but starting to see the light at the end of the tunnel folks.
Until tomorrow, have a good night.
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