Enjoying the harvest in December

I’m still using some of what I grew last summer.

For xmas dinner we’re having roast leg of lamb cooked in tomato sauce, which I canned using last summer’s plum tomatoes. It is seasoned with the garlic I grew, and rosemary which I dried.

We’re also having winter squash (Jack-Be-Little Pumpkins) roasted with butter and maple syrup, made from a friend’s trees.

We had beets this week which kept quite nicely in the refrigerator hydrator drawer. Not too long ago, we finished the last carrots.

This is a butternut squash (Waltham) that I grew a few years ago. The woodchucks ate most of them, but I got a few. I think I'll try more winter squash next year since they last well into the winter.

And for desert, rugala with homemade blueberry jam made from the blueberries I picked at my friend Donna's house this summer.