Well, the Summer ticks on, and the garden is beginning to show its maturity. I'm seeding in what will become the Winter Garden: lots of greens, turnips, and beets, mainly.

The Pole Beans are producing ten meals worth of beans every two days, and I'm close to having my winter needs met. The Romas are getting to the end of their Determinate production time, and are finally petering out. I have, between canned jars and freezer bags, forty quarts of tomatoes set up for winter. Plus another 15 pints of roasted tomatoes, and 18 pints of salsa (that salsa won't make it til Christmas).

Today, I am roasting what looks like the last ten pounds of Romas that I'll get en masse. I have been spending a LOT of time picking and drying Basil, Oregano, Sage, Rosemary and Parsley in the dehydrator. It'll be nice having that on hand without paying money at the store.

While the tomatoes roast, I went out and picked an assortment of Yellow and Green Bell Peppers, some Sweet Banana Peppers, and a mess of Jalapenos, and am going to roast, skin, can, and pack them away for Winter, too.

I found this recipe for easily-canned roasted peppers at CopyKat Chat Forum. I think it replicates the type you might buy at a grocery store, so I'm going to try it, today. Recipe follows after the break.