Is to take the fruits of the harvest and eat them, cook them for later, or preserve them.  We also have a mountain of zucchini so high, everything we eat for the next six months will have zucchini in it.  Add beans, peas and carrots into the mix, and I’ve got a busy week of cooking/freezing/canning ahead.  The garden has been good to us this year.

Categories: Cooking, Garden · Tags: , , ,



  1. Hi Julie,

    We have courgettes in England, but they are equally as abundant as your zucchini – but we had to leave them in our vegetable patch last week when we moved house. Will miss them almost as much as the leeks, beetroot, cucumbers, lettuce, tomatoes, peppers, chillies, cabbages, broccoli, runner beans, chard, spinach and – oh – everything else! Growing fruit and vegetables becomes a way of life – everything else in life revolves around time in the greenhouse, saving jars to make jams and chutneys, and composting the peelings to nurture the next generation.

    We now have a barren wilderness surrounding our new project home, but look forward to creating our garden all over again. Enjoy!!

    Lara xx

  2. I’m afraid our vegetable patch gradually vanished, but one day we will grow again! My mouth is watering at all those veggies. Do you like stuffed courgettes? Yummy.

  3. Looks so fantastic! I’m looking forward to getting stuck into my garden over the next few weeks 🙂 If it’s half as abundant as yours I’ll be happy!

  4. littlehousesouthernprairie

    Wow! Holy cherry tomatoes. Nice work. I always eat mine while still in the garden. 🙂

    • We do too, but this year we finally planted enough to have lots of extras. My daughter can eat a pint all by herself in a single sitting. I dare say we might have overdone it this time though..

  5. Valerie Larson-Howard

    Hi Julie,

    Do you really can all of your vegetables. I didn’t have enough from my own tiny garden, so I have been buying a lot of fruit specifically to make jam. I have spent the past three Saturdays deep in the world of canning, and I must say, it is a long, tedious process. I am glad I did it, but I’m not sure if I will do it again. Your tomatoes look beautiful!

    • Valerie,

      I don’t can all of them – last year we didn’t have enough tomatoes to warrant canning. I did make pickles and jam though, and both were awesome. There’s no doubt it’s a lot of work, but I think you’ll find that it is worth it in mid-winter when you’re craving something fresh. I’m looking forward to making sauces with my canned tomatoes in February!

      I also freeze some – like beans, peas, carrots and zucchini. The carrots are especially worth it, since store carrots can’t hold a candle to fresh out-of-the-garden carrots.

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