I accomplished a lot this weekend. It is hard keeping up with everything that needs harvested. Sometimes it seems like a lot of work. Then you have a perfectly smoked venison roast, green beans from your garden, sipping on homemade wine, and topped off with fresh peach cobbler. That's when you know all is right with the world.
My first project was the bumblebee tomatoes needed picked and quartered. I've been waiting all summer for this. Cover them in olive oil, onion powder, garlic salt, basil, parsley, and pepper roast them at 400 degrees for 10-20 minutes. After they cool, I take them directly to the freezer still on the pans. Once frozen, they are transferred to freezer bags so I can savor them all winter.