We've been sipping a lot of these around here lately - gin & tonic with an assortment of frozen fruits from the farm. Yum. The strawberries have been done at the farm for a month now, but we're going to be enjoying them for months to come thanks to Z's hard work cleaning and freezing them. I also stored away about 20 lbs of rhubarb in the form of rhubarb preserves and rhubarb chutney (a zesty spread made with apple cider vinegar!), and I made rhubarb crisp 3 times already this summer. 
Ok, neither of these last two are ways to stay cool, in fact every time I can something I'm dripping with sweat by the end, but you get the idea. It's just that I get so excited about canning recipes that I really think I'm channeling my grandmother's energy, and rightfully so, since I use some of her canning equipment in the process.
It is science after all, so no wonder I'm enjoying my new encyclopedia, "Stocking Up III" for better ways of preserving fruits without adding tons of sugar and for pickling recipes other than dilly beans....oh, there will be dilly beans, this weekend I hope, it's just time to expand the repertoire. Besides (Chris!), we still have one quart left from the 2008 dilly batch that traveled all the way from mpls to boston!! We better eat these and make room for more:)
Besides the heat, and what better way to unwind from a 17-hour experiment (yes, my workday yesterday was loooong) than to think about the weekend ahead and what fruits and veggies are bountiful at the farm?
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