Photo courtesy of Suat Eman @ FreeDigitalPhotos.net
The last of the
raspberries are picked and safely stored in the freezer for our supply of
winter smoothies. I’ve gathered all the apples and their fruity scent makes my mouth
water whenever I go into the front porch where they are waiting for my
attention. Over the next few days I will turn those baskets of apples into jar
after jar of applesauce to sweeten our mealtimes during the cold season. Today
though, the kitchen counter is covered in tomatoes and peppers that came from
my husband’s flower bed vegetable garden. It’s time to make chili sauce.
I love living in a
country that has seasons to mark the passing of time. Each season has a unique beauty
to enjoy but there’s more to it than that. There’s a rhythm to our days when we
live in a place that has seasons. At least that’s true when we are part of an
agricultural community. We spend the summers growing and gathering and storing
food for the winter. We spend the winters renewing our strength and planning
and preparing for the next growing season.
Life has seasons too.
Ecclesiastes 3 says, “There is a time for everything, and a season for every
activity under the heavens…” No matter what particular season I am in at the moment,
whether it is a time of mourning or a time of dancing, I know that it is only
for a time. I believe that God uses each season in my life to prepare me for
the ones to come. I can embrace whatever season I am in and know that there is
a purpose to it that goes beyond whatever my current reality is. That gives me satisfaction
and confidence and hope. My life is in the hands of a Master Gardener and
nothing ever gets wasted in His economy.
What should I do with the
time that I’m in? That’s the million dollar question. How can I make the best
of this particular season while it lasts? Thankfulness is always a good place
to start. Then, I think I’ll start on that chili sauce.
Chili Sauce
12 large tomatoes
4 large onions
½ bunch celery
1 ½ green peppers
Chop all finely
Add: 2 ½ c. vinegar
3 c. sugar
2 T. salt
1 T. pickling spice in cloth bag
Cook 3 hours on low boil
or until thickened. Seal in jars.
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