chocomouse
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I don't know the size of my tomato garden, it's part of my whole garden. But I have 6 Amish Roma-type and 6 Early Girl plants, and all are producing nicely, given the drought we're having. This morning I put 6 more quarts of sauce into the freezer. And I have 4 quarts Sun Gold cherry tomatoes I'm giving to friends at the VT Sheep and Wool Festival this weekend. Frankly, I'm glad the season is over -- it takes a lot of time and effort to process everything - but the reward is tasty tomato soup in January!
I've cooked up three 5-gallon pails of tomatoes from the garden into a sauce for soups and pasta, etc. and froze them in quart containers. I'll add the seasonings when I thaw them to use. I think I'll have another 2-3 pails of tomatoes ready to do the same again next week.
Amazing, Joan!! I'll have to remember to Google appliances that stop working, maybe save calling a repairman/woman or buying a new appliance.
September 8, 2025 at 7:46 pm in reply to: What are you Cooking the Week of September 7, 2025? #47294Dinner tonight was grilled chicken breasts (three of them for planned leftovers, they are gigantic, and we will be eating leftovers for days!), zucchini and yellow squash casserole, and brown rice.
BakerAunt - I'm laughing! Last night we had grilled chicken thighs, and bean salad with beans from the garden. But we also had Pepperidge Farm dressing, from a bag I had partially used last winter! It's gone now, and fresh bags won't be in the markets for a couple more months this fall.
I use grains of rice in my salt jars. I suspect that would work well in other dried spices/powders, such as garlic.
Our dinner was baked haddock, zucchini and yellow squash sprinkled with parmesan, cole slaw, and little leftover broccoli salad. And then, of course, I ate a piece of the lemon-blueberry cake. I just made it yesterday, in a 9 x 9 pan, and now there is only 1 piece left! I worked my usual volunteer job at a nonprofit bookstore this afternoon -- I never should have left my husband home alone with that cake!!!
We had grilled chicken thighs, corn on the cob, baby beets, and a combo of steamed zucchini and yellow summer squash. I stole a few grape tomatoes off the vine to snack on while the chicken cooked.
Today I made a lemon-zucchini cake with a cup and a half of blueberries, in a 9x9" pan. I also froze two 8-ounce yogurt containers of shredded zucchini to use in baked goods next winter. It's a tough year for gardening here, as we've had almost no rain, just light sprinkles a couple of times for the past month. But the zucchini is thriving - I swear nothing can stop it from growing!!
Yesterday I made Peachy Keen muffins, following BakerAunt's recipe. I did use 3 peaches, to boost the flavor. It made 12 regular muffins, full to the brim. They are excellent!
Dinner tonight was grilled chicken with zucchini and yellow squash, green beans, and marinated cucumbers.
Adding oats to brownies is a great idea, Len. I'm always looking for ways to up the health content of baked goods. Lately, I've been adding shredded zucchini, but will try oats next time.
Ha! I also made a 9 x 12 batch of chocolate brownies with shredded zucchini and white chocolate chips. I will leave most of it for my husband to enjoy over the weekend, but will take some of it to Maine.
Today I made 4 mini-loaves of pesto-cheddar bread, using an old, old mix from KAF. I added a tiny bit of yeast, just in case the yeast had deteriorated over the years. I mean, this mix is at least 25 years old!! The bread looks perfect, smells wonderful, and I suspect it will taste good also. It is going to Maine with me for the weekend - but not coming home with me!
I have whole wheat oatmeal bread rising, and will be making a peach cobbler when I finish this. I had surgery a few days ago and have been so anxious to get back to baking! And eating! I have really enjoyed Joan's photos, BakerAunt's detailed descriptions, and Mike's experiments. They nourish the soul, but not the body.
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