Needless to say, I got sick too, though not as badly. (Let’s hear it for massive doses of vitamins and echinacea.) Today we all started to feel like normal people again, and the weather shifted from the cold, rainy 60s we’ve had all week to the hot, muggy 80s in the blink of an eye. I caught up on some gardening and preserving: 3 bags of green beans blanched and frozen, another big crock of cucumber pickles put down below to ferment, and 2 quarts of this lovely salsa made from our many-colored cherry tomatoes (red, orange, yellow, green, white) plus serrano chiles, onion, and cilantro. The only non-garden ingredients were some lemon juice, cider vinegar, and salt. We had porcini agnolotti (from the store) with a stilton/butter/fromage blanc sauce and sautéed zucchini since it was all I could manage.