The farm feels quiet with Pierce in school during the days. The twins keep me busy, though, and there is always plenty to do around the place. Since we ate the first two tomato pies I made, I made two more and quickly got them in the deep freeze before we could dive into them -
We continue to have loads of tomatoes and tomatillos, so I've been making large batches of salsa.
I trim the stems and then roast tomatoes and tomatillos in the oven at 400* for 15 minutes.
Stick them in the blender with 3/4 cup fresh cilantro, dash of cumin, about 1 1/2 tsp. salt, 2 serrano peppers (also growing in our garden) and several cloves of garlic. Give it a few whirls, and you've got a tasty salsa!
We can plow through a batch of this pretty quickly, but I have managed to put away a few freezer bags as well. And the tomatoes and tomatillos are still coming in. We also have watermelons, green peppers, and green beans (still!).
Zip, giving me the eye, after a recent deworming.
What's new in your neck of the woods?