We harvested the remainder of the garden this week and pulled all the plants to get it reading to till under and compost for the winter.
There were so many green tomatoes I had to come up with SOMETHING besides our go-to salsa to do with them.
So armed with these books I am making my way through all 13# of green pear and cherry tomatoes!
Garlicy slow roasted green tomatoes are on the menu for today. Halve or quarter 2# pear tomatoes, toss with 1/2c Olive Oil and 2 heads crushed garlic. Sprinkle with salt and pepper. Roast at 325 F for 3 hours.
Along with our huge harvest of tomatoes, we also have the typical abundance of zucchini. I'm not a huge zuc fan. I only like it baked into things so, my answer every year comes in the form of Cuisinarts shredding plate, ziplock bags, and my freezer. :)
This winter we will be able to enjoy the scent of
spiced breads and
buttery crabcakes and know our time tilling, weeding, watering, and gathering was well worth every moment.
2 comments:
Wow! You are amazing. The food looks delicious and your photos are gorgeous.
ohh, that was sweet of you to say. Thanks!
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