Tomato Overload!!!

Tomato's are still going strong in my backyard garden!

Although Tomato's, Peppers and Herbs are about all I am harvesting. This years Tomato season has been FABULOUS! Things are starting to slow down, I am down to 1 basket full every other day or so. I do believe I will have Tomato's till November at least.

 To be honest, I am running out of ideas and canning recipes! Can you help?

This picture is from this week. My Tomato's are all growing together. No signs of slowing down.

I picked a basket load today!

I put the green ones out to finish ripening. I pulled this plant out of the ground today. These will be Pink Brandywines. The plant was looking pretty sad.

I am in search of ideas of what I will use the Tomato's for. I do not need anymore sauce or canned Tomato's. Ideas!!!

This is my bowl of Tomato's I have been waiting to fully ripen. Looks like most are ready.

A few Bell Peppers and other hot Peppers. I will be using some of the hot ones in my Salsa Verde.

Tomatillos , mine got off to a late start this year. But they are coming in strong now. I have about 8 pounds in this basket. So I will be canning Salsa Verde this week.

I have even dehydrated some of my Tomato's for the winter and to snack on. I love all the different colors, reminds me of fall. If fall ever gets here! I am starting to freeze Tomato's too, I am getting a little tired of canning them. I have 6 cases of Tomato product that I have already canned.

This is a spicy salsa that I have made. We use it for Football and Basketball game days. We love our chips and salsa!

Some Marinara I have made. I also have made Pizza sauce and some Soup as well.

My freezer even has Tomato's! These are some diced Black Krims for some future recipe that calls for Tomato's this winter.

How have you used your Tomato's? 

I am in need of ideas. I am making some Tomato Jam but am looking for a spicy recipe, anyone have one they want to share. 

I have about 30 pounds of Tomato's to still use! 

Happy Gardening!!!

Turning the Great Pumpkin into Puree!

Turning Pumpkins to Puree isnt as hard as I thought it may be. I have been cooking down my pumpkins and making puree for all my baking needs! With Thanksgiving on the horizon I have been getting everything ready. So far I have used Pumpkin Puree for many things!

First you need a good size pumpkin.

Cut up the Pumpkin into chunks.

Take all the seeds and guts out! ( I set my seeds aside and wash later for toasting)

Crank that old stove to 350 degrees.

Put the pieces in a baking dish with about 1 inch of water covering the bottom of the dish.

Check the Pumpkin after 30 minutes of cooking, if its not fork tender, cook in 10 minutes more until desired tenderness.

When tender scrape the flesh from the outer skin. Add the tender pimpkin to your food processor and puree in small batches.

Measure 2 cups of puree for each bag to be frozen. (I seal mine in my food sealer.)

Toss in freezer and it should last about 6 months.

Zuchini here, Zuchini there, Zuchini is everywhere...

Its near the end of growing season, but the Zuchini are in full force in my garden. Im getting 3-4 daily.I can only give so much away. Most of my family and friends are on Zuchini overload. Not me I love it, and I refuse to throw my hard work away. So whats a gardener to do?

Freeze it is the answer that comes to mind! By winter my family will be wishing we had some. I cut up a few of the big ones I had and tossed them into the food processer. I grated those bad boys up for future baking.

I bagged them up into 2cups per freezer bag, and tossed those babies into the freezer! Guess what family & Friends, you are all getting Zuchini Bread for Christmas!