This year’s garden was prolific. It’s had me up to my armpits in tomatoes, which is not a bad problem to have really. For the past couple weekends, my usual crafting hours have been taken up with processing tomatoes—either peeling and freezing them or turning them into sauce and then freezing them. They’ll be good later just like they’re good now. I’m pleased and truthfully a little surprised to say that most of our dinners from mid-August until now have featured something from the garden. It’s really made the “what’s for dinner?” question easier to handle. Because really, something from the garden plus bread/pasta/potatoes and cheese is pretty good eating.
