This summer of spectacular weather continues. It’s been a little dry here, but not like western New York where there are some extreme drought conditions. Here in eastern NY it has seemed like a near-endless necklace of perfect days and cooler nights, with just enough heat to make it summer, and a bit of high humidity here and there.
At les collines, we continue in full tilt. Picking, pitting, mashing, juicing, so much beautiful fruit, so little time even in these long summer days.
Pascale’s off to Europe, Anna is back just briefly before the prep school year is underway; the light of August does not let you forget that winter is coming, so make hay.
From markets to tastings we are spreading the les collines love one spoon at a time. It is slow food, and the process cannot be hastened. Under the sturgeon moon of August, blackberries are on board, apples and pears, quince and Concords are on the way.
We are working on a few exciting new flavors using vegetables from the garden, like a southern hot pepper jelly, and heirloom tomato butter. The heirlooms are looking gorgeous. The sage– headed to Cider Sage Jelly– is out of control.
All’s right in this world, in this moment xo 
