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I used to parboil and peel my tomatoes for sauce. Now I just grind them, peels and all.

Yes, that is an old fashioned food mill bolted to our table. I’ve been processing tomatoes from my little suburban Wake County garden since the second week of July.

Tomato pie, tomato sauce, tomato salad, tomato sandwiches, tomato jam…I’ve made them all.

What I haven’t done is write in the blog, and I feel more than a bit guilty for neglecting it.

But there is only so much time in the day, and I’d feel even guiltier if I wasted my tomatoes, eggplant, and basil.

mater_bounty

And then there are the cucumbers. Every time husband Bill goes out in the backyard, he brings in a few more.

No matter–these plants are all coming out this week.

I feel a little guilty about that, too. It is wasting food after all.

But the start of the new garden is waiting under the crape myrtle. It’s time to plant kale, leeks, mustard and chard. And space, like time is limited around here.

So goodbye summer. It’s been fun, but exhausting. Who would have thought I could get so much food out of two little plots.

How did your summer gardens grow?

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