Mid-August and we had a June weekend. You know. One of the weekends we should have had way back in June when we were having July ... or something.
Highs in the low 80's. A bit of rain both afternoons. Time enough to get a jump start on fall weeding and deadheading.
Time in the kitchen, too. A bit of peach pie. [Meant to take the picture before we ate half!]
A bit of canning. Roma's are in short supply this year, so I may not be able to make any more Tomato Jam this year. Not good news ...
And, a fun little project to use up the surplus of tiny yellow Roma's we have produced.
Spread the tomatoes on a parchment-lined pan and "bake" at 250 for about an hour - could take up to two hours depending on how big* your tomatoes are. These are sprinkled with Italian herbs, and will go into the freezer once they are cooled. Then stored in plastic bags until needed for a touch of summer in February.
*These directions are from Martha Stewart in the local paper. You can do it with cherry tomatoes or cut larger tomatoes in pieces. I only did the mini-Roma's because I liked the idea of keeping their shape. If you are serious cook and just want the flavor, chopped up "real" tomatoes would probably do just fine.
