When someone offers me the overflow produce from their gardens at this time of year, I’ve learned to just say, ”THANK YOU, I’LL TAKE IT ALL—REALLY, NO PROBLEM!”
I am in the process of converting more and more of my lawn into garden. I have another garden space that, sadly, is under the malignant influence of black walnut trees, so it no longer produces much food for my family. As a result, I appreciate the generosity of friends and acquaintances at this time of the season.
Today, I am going to blanching and freezing zucchini and making a small batch of salsa. The tomatoes for the salsa came from a good friend and chicken mentor of mine who I visited on her farm last week. She sent me home with cherry and slicing tomatoes and some cucumbers and zucchini that she had been given by someone else!
I dried the cherry tomatoes, made refrigerator pickles from the cucumbers, and I will make the salsa today. I’ll share how I dried the tomatoes and the recipe for the refrigerator pickles this week. Begonia