For many weeks our meals centered around fresh salad greens. Next came the season of stir-fries with zucchini and yellow crock-neck summer squash.
One day when Elsa and I walked out to pick "just a couple cherry tomatoes" for my meal, we also came in with an overflowing apron of the last snap peas, a few cucumbers, a good picking of green beans, dill weed, and hands full of summer-squash and zucchini!
That dill weed always reminds us of delicious meals shared by our Russian friends. A favorite is tossing some dill with apple cider vinegar and olive oil on our chopped cucumbers.
At the peak of cucumber season, Dad set up his pickling factory. The recipe calls for dill weed, onion, grape leaves, mustard seed, garlic, salt-water brine, fermenting jars, and a dose of patience.
The result some weeks down the road and as long as we can make them last all winter?
Delicious!
In the past, he let all nations go their own way. Yet he has not left himself without testimony: He has shown kindness by giving you rain from heaven and crops in their seasons; he provides you with plenty of food and fills your hearts with joy.
Acts 14:16-17
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