Our garden has been going about three years now, but this is the first year we got a bit more organized as far as the layout. The weather this year was a little weird--a snowfall in April-- and we had that trip to Alaska in May, which threw off some planting (like peas), and of course, bugs, but overall, it's been a great harvest.
We also have a lot of things still coming to fruition, too, like the lima beans (had a few last week and they were delicious!) and more tomatoes (and more, and more and more...), carrots and beets. We had a few zucchinis as well, which I forgot to include in the picture above! We also have had tons of lettuce, which we found is a little hard to give away, as many of our friends and neighbors also grew lettuce and are 
trying to give it away. :grin: Our herb garden also is shaping up nicely: cilantro, thyme, basil, oregano and rosemary all reside there right now. Oh, and garlic chives (need to find uses for this!) and Italian parsley. We also have a few kinds of mint, which I've used mostly for Mojitos, but I do have a mint chocolate chip ice cream recipe to test.Mom gave me Grandma's pressure cooker, so that will help with the abundance of tomatoes, I think. At this point, I plan to try the recipe that I've recommended below to use up tomatoes.
Book recommendation: Captivating by John and Stasi Eldredge (thanks, Natalie!)
Recipe recommendation: Canned Tomato Sauce
New product recommendation: Mint 3 Muskateers
3 comments:
so you found a mint muskateer! way to perservere. i'll be looking out for one!
Remind me to email you a recipe for fresh roasted tomato sauce. Yummy! We've thrown in a zucchini or eggplant, too, and it's great!
Dina
Oo! Dina, we've got two eggplants sitting in our fridge that we don't know what to do with--so I will definately need recipes. :)
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