The foliage is peaking in Ripton, Vermont, where I live and garden.
Yesterday I made eggplant Parmesan for dinner, along with two more batches that went into the freezer. The tomatoes for the sauce and the eggplant all came from the garden. The day before I made five batches of Soy-Sesame Eggplant (see my Roots and Leaves entry dated July 31). We enjoyed eggplant at least twice a week from July through September. Now all that is left is in the feezer.
Tomatoes are in the freezer, in jars, ripening on windowsills. and wrapped in newspaper in boxes on our basement stairs. There's peaches and pears in jars. There's strawbery, peach, and blueberry jam. There is probably another 10 pounds of beans in the fridge to deal with. Winter squash and onions are curing, potatoes are still in the ground. It never ends!
And on the kitchen counter, yet another batch of dilly beans, pickled green tomatoes, and kimchi, the subject of my new post on Roots and Leaves.
Thanks for stopping by!