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.

From the garden

Here are some of the vegetables I'm growing in my garden this year - tomatoes, cucumbers, zucchini, basil, garlic, and new this year: soybeans (edamame). This is the first time I've grown plum tomatoes. They are great for cooking as they have very few seeds inside.

How I love going out to the garden to pick veggies for my meals.

My Tomatoes:

From left to right top to bottom here's what I'm growing:

Sun cherry, sun gold, San marzano, Sweet olive, Red grape, Debaro, Matt's Wild, and Bell Star.

When the zucchini's get too big, it's a great excuse to make a: Whole wheat zucchini bread