Finally, we’re getting into the time of year when the tomato plants are so productive that we can’t eat everything they give us. The rest of the garden is no slouch either.
Tonight’s gorgeous harvest was limited to slicing tomatoes and paste tomatoes (no cherry tomatoes, no squash, no cucumbers), and even so, I’ve got my work cut out for me over the next couple of days.
Last weekend, the harvest was reasonably bountiful:
So, I spent much of the weekend doing the very meditative acts of canning, pickling, and slow roasting.
I yielded 5 pints of Tomato Sauce from chopped up tomatoes:
Plus, a tupperware full of slow-roasted tomatoes, 2 quarts of pickled green tomatoes (so delicious!), a quart of pickled squash, and two colorful quarts of tomatoes in their own juice.
At the end of the canning, the kitchen was a disaster. Imagine an entire kitchen covered with splashes of juice and seeds. Even my shoes were caught in the crossfire.
I’ve learned, though. This weekend, I’ve recruited help.