Truly we are in high summer now. The humidity seems to come and go day by day, insects are in full swing, and the garden continues to provide entire meals, when we’re not suffocating under the heat to cook. We’re about a week out from getting a major delivery of pork from Herring Bros in Guilford. This will be our last pork pickup for a while, I would guess. It’ll be strange to be a pig-less farm, but at least this winter will require less water toting.