Barring any miracles, this is the sum total of my garden harvest. ACK! What will we eat this winter? (Other than the remainder of last year's harvest, which is still filling the freezer.)Okay, we'll work with this. Usually I chop and freeze tomatoes, green peppers, and onions together, ready to use for spaghetti or soup or crock pot roasts, but this year the Virginia creeper got ahold of the onions and strangled them.
The one crop doing well are the potted green peppers (the ones in the gardens aren't producing) and the flavor is wonderful. Plenty to eat and chop, so this morning I slice and chop a bowl full.
Followed by a half dozen tomatoes, courtesy of my mom, who's equally disgusted with her garden. The taste is adequate, but by no means excellent. Marinating till winter will help deepen their flavor.
Between the two veggies, I end up with this. The final two ingredients this year are fresh Italian seasoning and minced garlic.
First the tomatoes are packed in, then topped with a layer of green peppers.
Add a couple teaspoons of minced garlic.
And liberally sprinkle with Italian seasoning.
Pop the lid on top, and stash in the freezer.
Come deep and dark December, each container will be a summery start for a delicious soup.
It's just that usually there's a whole lot more of them.
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