Can your garden really produce all (or most) of the food your family needs for a year? You bet! My end-of-the-year tally of garden produce, what I brought in and what it would have cost in the store.
At the end of the gardening season we have several fall veggies that were marred or damaged in the harvest and these need to be used up right away. Here’s a recipe that lets you use all your long-storage veggies (squash and root crops) that you won’t be able to store for very long.
We can’t get enough tomatoes! Here is an analysis of the tomato varieties we grew this year, what worked well, how well they produced and–most importantly–which ones tasted best.
So you have a bumper crop of tomatoes? Or you don’t have enough to can up a batch of salsa? No matter what kind or how many tomatoes you have, drying is the perfect way to preserve them. Quick, easy, uses little energy and gives you a tasty and versatile product.
How is your tomato harvest coming along? What varieties work best for you? What are you going to do with all those green tomatoes? I answer these questions and more, plus a free recipe booklet with lots of recipes using green tomatoes.
There’s no such thing as too much basil. But what are you going to do with all of it? Here’s how to get the most out of this wonderful herb.