Get your harvest in! I've been picking green tomatoes, then ripening them in flats in the closet until they start to turn color, then they can go in the window until they complete the change into ripe and ready.

September 15 2024

Now I have a small freezer, there are lots of ways to add flavor and taste (and nutrition) to all our meals. I make a sauce out of whatever vegetables are ripe in the garden, or prolific in stores, such as zucchini or squash, kale, even beets. They are blended into a pulp and frozen in small batches, ready to add to other sauces like spaghetti sauce. There is no difference in the flavor, but the nutritional value is much higher.

I'm allergic to wheat and wheat products, including gluten, so I need to revise recipes to be gluten free. I've done a good job with some of them, such as my gluten free tuna casserole and also my coating for fish or chicken. I like to experiment with different flours, to see if I can match the taste and mouth feel of wheat flour.