Monday, October 13, 2014

Putting up the harvest

Pulping the persimmons

Just one more step to persimmon pudding!

Processing roselle for drying or sauce

What to do with an abundance of eggplant?  Peel, slice, and roast with salt and garlic.  Freeze.  Use in casseroles or on pizza.

We're having a great pumpkin year.  For the ones that don't seem to be keeping we've been canning the pulp.

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