Harvest Reckoning, 2014

Here it is—the annual reckoning of the harvest….

Tomatoes:

salsa 8 pints

                        Roasted 25 half pints

                        Dried 3 quarts

                        Longkeepers 10 pounds

Apples:

            Sauce 15 pints

            Cider 14 quarts

            Dried 6 quarts

            Butter 14 half pints

Blueberries:

            Frozen 2 quarts

            Dried 2 quarts

Peaches:

            Dried—2 quarts

            Canned 8 pints

Figs:

            Dried 3 quarts

Zucchini—one quart dried

Grapes:

            Dried 4 pints

            Juice 14 quarts

Pickles:

            Dill 6 quarts

            Senfgurken 5

            Beets 7 pints

            Red Cabbage 3 pints

Red Currant Juice: 5

Potatoes:

            Desiree 25 lbs.

            Ruby Crescent 8 lbs

            Yukon Gold 24 lbs

            Kennebec 21 lbs.

            All Blue 25 lbs

4 pumpkins

3 sweetmeat squashes

Roasted Eggplant and Tomato Pasta

Cube an eggplant and roast it in olive oil until soft. 

Saute onions in big cast iron frying pan until soft. Add eggplant and two half pints of roasted tomatoes, as well as a handful of olives, some salt and pepper, and basil.  You can also add a can of nice tuna, which puts the whole meal over the top.

Cook a large handful of whole wheat spaghetti. Mix the whole mess together and top with Parmesan cheese. Eat with salad.