While the mornings have begun to feel like fall with cooler temperatures, my garden is still speaking summer: tomatoes and zucchini! Carrots, basil and asparagus are also making regular appearances in my picking bucket.
This is the first year in about four years that we planted the tomatoes in beds instead of upside down pots. I've forgotten what a treasure hunt it is to pick tomatoes in beds. Our beds are raised and usually I have to walk around them twice to make sure I've gotten everything. Then as I walk away, another flash of ruby will peek out from under the foliage and I dash back to pick again!
I'm shifting some of my preservation to canning this year as I realized how quickly my smaller freezer is filling up! (The winter's worth of chicken purchased on sale is part of the overload!) So I dug down deep and found blueberries left over from last summer and some strawberries this summer that I had thrown in thinking HandyMan was going to use them for pies. He didn't. So now, those berries are headed for jam. This week's tomatoes are headed for Canned Tomato Bruschetta Topping. I think there will also be a couple more jars of dill green beans and some apple sauce heading into the canner.
What are you using your garden produce for this week?
This post is linked up at An Oregon Cottage's Tuesday Garden Party.