We've been having an unusually warm week for almost mid October. It was 78 degrees today! After a very wet September and a pretty cold first week of this month, it's an unexpected and pleasant surprise!
I've been picking the last few offerings of the summer crop. I didn't spend nearly enough time in the garden this year but we were still blessed with an abundance. That's what we got last week:
Look at this Japanese cucumber!! It's bigger than the zucchinis! Good thing, everybody in our family loves the cukes :)
And since it was 39F last week, I also picked all of the rest of the green tomatoes (some of them cracked from all the September moisture):
As you can see, many of them have already turned red. I do it every year before the frost and let them slowly turn red at home. Last fall we had enough homegrown tomatoes to last us until mid-December. Won't happen this year but we should have enough for the next couple of weeks. And they taste so much better than the store-bought.
And since I'm on a freezing gig right now, I thought I would share with you something that my Grandma taught me to make many-many moons ago - quick veggie freezer pockets. I still remember her chopping their garden veggies in front of the open window every September...
I used peppers and tomatoes from our garden. I like to use roma tomatoes because they are a little more meaty. I just chop everything but carrots. I like them grated better. Or, and I forgot to add an onion to the picture but, of course, I also chop about a half or a whole onion to the mix:
Then mix together and separate into 1 cup each. I like to wrap each cup into plastic wrap before putting it in the freezer for easy usage. These pockets can be added to soups, crock pot meals, when you make pasta sauce and in many other meals. So easy and practical! Don't even need to be defrosted. Just unwrap and use. They will last for a couple of months in the freezer.