(edited to clarify cooking directions) The tomato season is quickly coming to a close here, and I’m feverishly working to put as many of them away for winter as possible. I stumbled upon the roasting-and-freezing technique recently, and wow. It’s so easy, and they’re fabulous. I’m going to add these to sauces and soups, heck, ...
L to R: Watermelon, broccoli, leeks, salad mix, slicing tomatoes, radishes, eggplant, red bell peppers, green beans, chile peppers, potatoes, and basil. Not that I would ever ask that, but someone else out there might want to know: Is that all there is in season in New Hampshire right now? Not even close.
L to R: Red bell peppers, kale, beets (and greens!), chile peppers, Sunburst pattypan squash, zucchini, eggplant, cherry tomatoes, parsley, basil, slicing cucumbers, slicing tomatoes, green beans, red potatoes. I am feeling overwhelming gratitude for the abundance in my life today. Some things I am grateful for:
L to R: Kale, Cherry Tomatoes, Pickling Cucumbers, Slicing Cucumbers, Green Beans, Summer Squashes, Chile Peppers, Zucchini, Scallions, Parsley, White Eggplant, Red Bell Peppers, Celery, Bok Choy, Tomatoes.