Yes, the days are hot and humid of late. But the mornings are like this.
It’s been hot and humid in the Great Lakes State.
We’re canning peaches, plums, and apricots and seeing the first apples harvested.
Birds, bees, and butterflies are at their busiest, storing away food and fat reserves for the coming cold.
It’s the time of yellow flowers.
It’s the time of frogs.
And this year it also happens to be the time of floods.
The pond at Fenner Nature Center looks to be a foot higher than the last time I was there, and on our trip there Friday, the boy and I spied little schools of minnows swimming across the deck.
Frogs have taken to floating lazily at the surface rather than sitting on their customary rocks, which are now submerged.
In a few months the teasel will be brown and far less forgiving to the touch. Leaves that are currently melting will be crispy and skipping along the ground.
Already the international students are moving in at Michigan State University (and disregarding stop signs in the Meijer parking lot while I walk across with my seven-year-old). The rest of the college students will be back by next week. You know how people in the South blitz their grocery stores when the forecast is predicting an inch of snow? I kind of feel like I should be prepping before the U-Hauls start arriving in town.
As always, by this time I’m largely done with summer. But we have a couple very busy months coming up, so I’m trying to relish what’s left of it.
Saturday afternoon we returned to sticky Lower Michigan after a perfect weather week Up North at Camp Lake Louise.
As always, we were up there during the 7th and 8th grade week, with my husband serving as camp pastor (copastor, actually, with one of his former campers who is now a pastor and attending seminary). We also brought with us a new friend and recent transplant from Zimbabwe.
My responsibilities amounted this year to being the Fire Guy — building and lighting the campfires each night — and the occasional odd job that needed doing.
The rest of the week, the boy and I were free to enjoy participating in the games, the morning and evening sessions of worship and teaching, and various lakeside activities, such as sandcastle building, kayaking, collecting rocks, taking photos, sunbathing, and speedboat riding.
We were blessed with incredible weather, sunny and breezy and absolutely gorgeous.
The lake was so high with all the snow and rain from the last year that in order to get to my secret rock harvesting spot we had to wade most of the way there. And the peninsula I normally spend some time on in order to get more varied angles of the lake and surrounding woods was practically submerged. Trees and bushes that had been tiny in years past are beginning to block views.
Besides the fun outdoor activities, I found time to revise a manuscript on our cabin’s deck while listening to the wind in the trees and the sounds of (mostly) happy kids running around. And I got the happy news that this very manuscript has reached the final round of judging in the Women’s Fiction Writers Association’s Rising Star contest.
Now we’re back home, sorting laundry, buying groceries, and facing the reality of getting back to work. But in a couple weeks I’ll be back up there again with the boy for his first time as an actual camper. It may be hard to adjust to not just doing whatever we want while we’re up there.
But I think we’ll manage.
Canning has begun in earnest. The pantry shelves are bare and Michigan’s bounteous fruit crops are coming in.
Ten jars of strawberry jam, ten jars of currant jelly, seven jars of strawberry lemon marmalade.
And leftover strawberries for dipping in sugar and eating.
Cherries, blueberries, and mulberries will fill out the rest of July, then blackberries, raspberries, peaches, tomatoes, and peppers in August and September, and apples and pears in September and October. I’ll be trying out my new pressure canner as well for things like beans and whole fruit I couldn’t do with a water bath.
Last year I hardly canned at all and was forced to buy store-bought raspberry jam. Ew. I’ve been too spoiled with homemade to ever really enjoy that stuff again.