Long days, short nights, and strawberries

Summer is rushing towards us! Can you feel the urgency? Even now, working in the windowless kitchen under the deadly hum of florescent lights, I'm a creature of the seasons. In the winter I curl in around the dark days and sleep, but as the light grows so does my energy. I'm up while the streets are still quiet, and out after work in the garden deep into the gloaming. I love these over-full days, for all their edge of panic: for every project accomplished, there are always five more clamoring for my attention.

And so it's only appropriate that, as we tumble towards solstice, I'm scrambling to organize my increased production for the Growing Washington CSA, design labels, fix broken equipment, research packaging, build better baking schedules. One of the best things to come out of the current project list is a partnership with Claudia Art Studio (my across the street neighbor at the Bellingham Saturday farmers market) to rework my logo. It's going to be so cool! I'll post pictures on Facebook when we have a first draft.

All right. Time to get off the computer and start dreaming up ways to use up the flat and a half of overripe strawberries my roommate just brought home. Strawberry frozen yogurt, fermented strawberry soda, smoky strawberry hot sauce, frozen strawberries, dried strawberries, strawberries for dinner...