Gardening

This season, our garden and other local farmers produced an abundant crop of zucchini. I brought some back to our mission house in Louisville, where we debated how to use it. Sister Mary Frances suggested using the vegetable spiralizer, and we discovered we had a good supply already frozen for future meals.

At our house, we take turns cooking three nights a week, gathering at the common table as Benedict calls us. This is a time to share about our lives and what’s happening. We often linger for hours, learning from each other through open conversation. Having fresh, homegrown vegetables like the zucchini is a wonderful addition to our meals.