This year we’ve finally managed to harvest our first ripe tomatoes! Admittedly, I could eat them right away, but it just felt right for me to preserve them for a winter meal instead. So this year’s tomato harveat is being oven-roasted/dried with my homegrown rosemary and basil, low’n’slow, then put into freezer bags for later in the year.
HOLY CRAP I made sauerkraut!!