I have a lot.

I’m growing more in my garden this year than ever before. Herbs, edible flowers and lots of vegetables. On top of that, I have the weekly bounty of my summer CSA, bringing gorgeous, fresh, organic vegetables every Wednesday.

And then, of course, my love of farmers markets. I seem to find myself at two or more a week, as much for the community as for the produce and products.There’s always something tempting. Today, it was the purple radishes, which, by no definition of the word, do I “need,” and a tiny, golden pattypan squash.

Am I in over my head?

I’d like to think not. At least, not if I make a conscious effort to use what I have.

Last night, I stuffed a jar with purple basil, added a couple of garlic cloves and filled it to the brim with white champagne vinegar. It should be beautiful, aromatic and delicious in about a month. I’ll filter it and pour it into a couple of attractive bottles, each with a new sprig of purple basil and a fresh clove or two of garlic.

Today, I whipped up a batch of garlic scape and parsley pesto.

Parsley was not in the plan, but I added too many walnuts, so I needed more green for balance. (I used no cheese in my pesto.) It’s delicious and I expect it will keep a couple of weeks in the refrigerator. I could even freeze it.

I cut lavender, tied it in bunches and hung it in the mudroom to dry. I’ll use the dried flowers to make an infused oil that I’ll combine with beeswax to make salve.

Tonight, I’ll make a very special strawberry jam, a recipe from Jennie at Straight from the Farm, that uses lemon juice and vanilla bean (and no pectin). What a perfect way to remember strawberry season later in the year, or next winter. And, if it’s as delicious as it sounds, it should make lovely gifts.

I’ll soon be borrowing or buying a dehydrator, to make better use of my tomatoes. (They’re thriving, so far.) I also hope to can or freeze some tomato sauce (and maybe, salsa) this year.

As my beautiful herbs grow, I’m challenged to get to know each one of them. Drying some of them for teas seems like a good plan. Cutting others for infused oils and tinctures is part of the plan as well. And, of course, I’m using them every day in cooking.

No doubt, these things all sound pretty routine to my farm-dwelling readers. For me, they’re all part of a commitment to use what I have, from my CSA, my garden and visits to farmers markets.

Use what I have, first, before heading out to the grocery store or coop for other ingredients.

I realized, in talking to a friend yesterday about making the most of CSA vegetables, that I’ve been in a regular routine of making and freezing vegetable stock for well over a year now. And, it’s just that: a routine. Other than washing the pot and wiping up, it’s not even much of a chore.

The idea of buying stock doesn’t begin to make sense to me anymore. My soups are delicious and nutritious, and the stock costs me nothing. No MSG, no packages to deal with, just good stock, whenever I need it.

My goal is to make using what I have be routine. A summer without trips to the grocery store would be the ultimate success.

Followed by a winter of very special memories of summer, as easy as opening the cupboard or the freezer.