Over the past 3 days I've picked 2 gallons of figs off the tree in my back yard, so time to make fig preserves. I've got a huge pot of them going on the stove as I type this.
I also had close to 100 pods of okra from my garden, so today is a good day to smother down some okra for use in gumbos and soups. They are both going strong, side by side.
As if that wasn't enough work, I have close to 2 gallons of cut Purple Japanese Yard Long beans that I will cook down with some ham, a vegetable seasoning medley of onions, bell pepper, celery and garlic. I'll also add some potatoes and carrots in it to go with dinner tonight.
The house sure smells good, but the kitchen is getting pretty toasty.