Don't get me wrong. I'm grateful--grateful, I tell you, that we can grow so much of our own food, in such a small area of land, in such a short growing season. But it's a lot of work.
|Some of the 2016 Tomato Harvest |
(we grew 5 varieties this year)
|Mr P. had to build extra bins in the cold storage room.|
|The ripening trays|
|The little plum tomatoes that had to be taken off green because frost was threatening.|
|Yet another box of plums, this one in the furnace room.|
|Every day I check all the boxes and bins for ripe or ripening tomatoes, |
and bring them upstairs for processing.
|My turkey roaster full of salsa, ready to go in the oven.|
|It yielded 7.5 quarts of salsa. Which was a huge pain to process by canning (more on that story later).|