I love gazpacho.

Made two batches of tomato jam today. The first batch was the recipe from Miss Penny. I used Cherry Jello cause that was all I had. It turned out great and works well on a toasted piece of bread or on top of greek yogurt topped with Hemp bits and nuts.
The second batch I used the pulp of the tomato, skin removed and squeezed out to get rid of some of the juices from the tomato, I ended up with 2 cups of pulp, added 2 cups organic sugar and boiled and stirred for about 30 mins til it was nice and thick. Added in a half teaspoon of lemon juice and a 1/2 teaspoon of Ceylon Cinnamon. Did it in a water bath for 15 mins. The kids made turkey burgers for dinner and topped them with the second tomato jam and some Kale from the garden. OMG I'm hooked.

Thank you Miss Penny for the recipe.

My gazpacho plans have changed! Garret has a doctor's appt. in Waterbury....I know he'll be there forever, this rheumatologist overbooks......so, I'm serving cold ham, cold potato salad, & cold beet soup.....that way, he can eat whenever......

That sounds wonderful, too, Marilyn.

Yellow Squash, yellow squash and more yellow squash, I can't keep up with it. This morning I decided to try making bread with some it and I hit the nail on the head with this recipe.
I'm calling this my Almond/Cranberry Crusted Yellow Squash Breakfast Bread
3 eggs beaten, 2 cups of organic sugar, 1 cup of veg. oil, 2 teaspoons of vanilla. Mix 3 cups of flour, 3 teaspoons of baking powder, 2 teaspoons Ceylon Cinnamon, 2 teaspoons of ground nutmeg. Add dry ingredients to the egg mix and mix til incorporated. Fold in 2 cups of shredded yellow squash.
Pour into two 6 x 6 square pans or 8 x 5 pain (brownie pans). Top with crushed almond and dried cranberries (did my almonds and cranberries in my bullet).
Bake at 350 for 30-40 mins depending on the pan size or when a toothpick inserted in center comes out clean.
Cool 5 mins and cut into brownie size pieces and enjoy with a cup of tea or coffee.






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Lots of tomatoes here.





squash too




Should just cook up the summer veggies. Those are just a sample of what I have been picking.

My neighbor across the street just sent her husband over to see if I had a piece of the yellow squash bread left. It would seem his wife who is pregnant and due any day ate what I gave her and only left a half piece and some crumbs for her husband to try when he got home from work. He ate two pieces while we talked and I wrapped up a plate full for him to take home. He said it was the best crumb cake he had ever had. LOL I think I'll make more tomorrow.

Nice veggies Rita.

That is nice of you to make some for them.

The squash cake looks good......Rita, your veggies are a picture! This is such a great time of year for gardeners

I love summer harvest seasons!

Went blueberry picking again this morning, it was awesome! The berries are plentiful, big, fat, dark blue, and so sweet! They said it will be good picking at least a couple more weeks. Raspberry picking starts tomorrow.
Oops! Wrong thread! Sorry! 😋

Hey, we like to eat fresh fruit also!! Add a little sugar and let them sit and get sweet juicy. Put on top of pound cake. Oh such yummyness for desert.

My son's farm closed a week ago......they have a blueberry festival in town that uses many of the berries....and there's a boy scout camp around the corner that picked this year.....I have a pint left

BlackCat08 said:Made two batches of tomato jam today. The first batch was the recipe from Miss Penny. I used Cherry Jello cause that was all I had. It turned out great and works well on a toasted piece of bread or on top of greek yogurt topped with Hemp bits and nuts.
The second batch I used the pulp of the tomato, skin removed and squeezed out to get rid of some of the juices from the tomato, I ended up with 2 cups of pulp, added 2 cups organic sugar and boiled and stirred for about 30 mins til it was nice and thick. Added in a half teaspoon of lemon juice and a 1/2 teaspoon of Ceylon Cinnamon. Did it in a water bath for 15 mins. The kids made turkey burgers for dinner and topped them with the second tomato jam and some Kale from the garden. OMG I'm hooked.

Thank you Miss Penny for the recipe.

Glad it worked well for you--I have not tried the Cherry--now I sure will! and I bet that second batch is delicious!!!

Dinner tonight was yellow curry stir fry using up green beans, peas, yellow squash, green onions and cherry tomatoes with rice noodles.

Sounds yummy....making yellow squash fritters tonight....& lots of applesauce today!

Made more gazpacho yesterday, & curried squash soup......wish I had more cukes!

Made more applesauce yesterday & froze it.......hundreds of apples still on the trees....

Marilyn, do you have a food pantry close by?

Pureed a big batch of Kale this morning and now it's in the dehydrator. When it's dry I'll put it in mason jars and use for green smoothies in the winter.