The only month of summer in Seattle. It seems to be crunch time in every sense of the word around here; in Ugly Garden between eating and anticipating fall, recreationally trying to get in just one more trip, and very unfortunately at work. Related, yet different, it’s also time to make pickles.

Which I hope come out with a crunch, but are guarenteed to crunch my grocery budget.

That was terrible. Forgive me. This is what 15lbs + of organic pickling cucs look like. Finding such a supply at my local Farmer’s Market is no little task. You gotta get up early. You gotta walk fast. And you may have to push some sprightly old ladies out of the way if you want to score the mother load. I did all those things (I was nice about my shoving). In fact, I did it twice, because I went to 2 Farmer’s Markets this weekend. Good for pickle supplies bad for Sunday Spending.

Here’s what went down.

Saturday Farmer’s Market: $105. Gulp. Afore photo’d cucumbers, perfect raspberries for jam and freezing (still), peppers (!!!), local tomatoes, pork chops, sausage, and bacon.

Sunday Farmer’s Market: $51. Not on cucumbers. That stash was purchased by my pickling buddy. But, just in case my food preservation exploits weren’t enough I decided I needed 4lbs of green beans to pickle and freeze. Not sure what I was thinking, but processed they will be. Then I picked up spinach, another pretty pepper (because who can resist?) and eggs.

Local Market: $55. For all the usual suspects, plus pickling supplies.

Are you ready? I’m certainly not.

First week of August: $211. Why? Because it is THE season. My favorite season for food eating and putting away. The time of food is upon us. I’ve already placed an order for a whole lotta tomato, garlic, basil and peaches at excellent bulk prices, but good price or no, bulk costs. I’m just letting this happen. Last year I cut myself short on peppers, I ran out of frozen berries, pickles, and the jams we like best. I had to buy canned tomato products from god knows where. This year, not so much.

August is going to be ugly and freaking beautiful at the same time.

What did you spend this week? What are your food preservation musts? How do you budget for them?