If like us you’re drowning in one our two specific veg – great i’n it !
I confess that as usual we planted far to many tomato plant , didn’t keep on top of the them as any decent and even half educated growers would and have still ended up with too much for the freezer.
This year we got it down to less than 60 tomato plants, has it helped – no. Have we (almost) to many to deal with – mehhh.
I have 20+ squash in the summer kitchen and more on the potager. The allotted shelves are full as is the freezer and my suggestion of squash pate did not go down well.
What to do.
To be sure I don’t want to waste the autumnal bounty that’s all around me, I’m storing rosehips that I collect everyday from my dog walks for later processing, squash are hardy enough as long as still on the plant so they can wait and although the temperatures are falling it’s not a disaster, so it’s triage. What needs to be done now.
The tomatoes the ripe one use or store, I’m hitting green tomato recipes hard and I have to say the hot green tomato salsa is pretty good straight off with time in the jar I expect great things. The hedgerow brambles I’ve taken as much as I think I can deal with whilst storing the rosehips in the freezer ( actually I read that a spell in the freezer after minimal prep will help the breakdown when I get back to them).
Apples are in ( well mine are but I’ve noticed other going begging so expect midnight raids). Pêche de vin: small red fleshed peaches in the vineyards – no one uses them – get in and help yourself. They take a little time to breakdown but I’ve got jars of jam already.
It’s a busy time and it’s hard to keep going but remember it doesn’t last for ever and this is the time to capitalise on all that hard work from early in the year – make hay while that autumn sun still shines. Ttfn
Ruby&Ruch 