It’s been a fun time of the year for my garden. We’re at the point where I can walk out every other day to check on things and I always bring a bowl along for whatever produce I spot. Last night’s haul was a summer squash, zucchini, green beans, and a bunch of ruby-red cherry tomatoes.
My regular tomatoes haven’t even begun turning orange yet – let alone red. But I have a feeling once they do we’re going to be overwhelmed with tomatoes in the house. Initially I had planned to can a ton of tomato puree/sauce but a co-worker told me that unless you have a pressure canner, the risk of bacteria is way too high. Anyone know anything about canning tomato sauce? I’d love some advice!!
Oh and if you have a favorite salsa recipe, I could use those too. Ben is itching for batches of salsa!!
While we wait for your input, we’ll just sit back and amuse ourselves…
Last night I wanted to use up one of the large zucchinis that have been sitting in the bottom rack of the fridge. Ben is not really a zucchini fan so I thought I’d try and come up with something a little different. Can you roast zucchini?
I gave it a try – but the results were pretty mushy and anything on the far edges were a bit more charred then I would have liked. The semi-crispy pieces were actually really good though -making me think dehydrated zucchini chips might be good.
We ended up serving the zucchini alongside garlic & onion turkey burgers. Hurray to be back grilling!
My roses are still looking beautiful and vibrant. It’s been almost 2 weeks and they still are looking great. Not bad for the $5.99/doz special!
I do think the trick is to buy ones that haven’t fully opened. Then you get to enjoy a bit longer as they spread out and open up before crisping up.
The days are getting shorter folks. Make the most of them!
Oh and send me your canning / salsa tips and recipes!! 🙂