STRASBURG, Va. — Janet Heishman spends a great deal of time in a steamy kitchen in midsummer, processing the harvest from her garden. She does it for the economy, the unmatched flavors it provides, a sense of accomplishment and because she feels driven by history.

When it gets blazing hot outside, besides going for a swim or taking in a movie, there are only a few ways to stay cool.

I recently received a phone call from a Napa resident asking me, “What do I do with all my greetings cards I receive?”

For many vegetable growers, the real fun begins in midsummer as they shift their focus from the garden to the kitchen.

Anyone who successfully cans knows it’s a matter of safety first and taking no shortcuts. The threat of deadly botulism lurks beneath every loose lid or improperly sealed jar cover.

Highly hyped kitchen products often disappoint. That’s the message in Consumer Reports’ 2007 August issue, in its annual kitchen package. The magazine’s tests found shortcomings in many highly promoted, costly items. Often an old standard proved the better choice.

There is something I love about autumn, a season that is compelling, golden and such a respite from the harsh glare of summer.