Been cooking all morning, it’s nearly 2 PM now and nearly done, just took the stewed tomatoes off the range top to let the pot cool, then I’ll save some in the refrigerator and bag up the rest in freezer bags and pack them away to freeze, for meals when the tomatoes don’t grow no mo.
Earlier today I cranked out four loaves of zucchini bread, which are now in the freezer. The zucchini plant may be getting about done, it’s beginning to look that way, I started it early because it gets so hot here in the middle of summer and some veggies shut down when it’s too hot. Likewise the big tomatoes, they turn white on top with too much sun, and the tops start cracking. Now is the time to cook and preserve for winter.
One zucchini plant in a 20 gallon planter pot will produce all the zucchini squash that one person is ever likely to want.
You know, effing tomatoes run up to $3 a pound for good ones, the big fat ones, and they don’t have even half the flavor that the ones I grow in my back yard garden do. There’s not much that grows well here unless you eat acorns and bark, you have to create your own soil, make raised beds and so forth. But what does grow well once you’ve done the work is hard to beat for nutrition and taste.