The garden is filling out.

So many onions…too many onions?

Sorting out the onions.

Cropped tops.

Tomato sauce summer is over.

I’ve booby trapped the back door with tomatoes and onions. 

One of the last harvests of the season. 

There are about 20 onions buried under these leaves.

We’re going to have sooooo many onions.

The last two onions from the summer.

Root vegetables.

They will make you cry.

Stocking up the freezer with some homegrown tomato sauce.

Started with a basic roasted tomato sauce recipe, then transferred it to a pot and added spices, tomato paste, and some vegetable stock.

(Onions and brandywine tomatoes are definitely two things I’m growing again next summer)

It’s going to be a good September.

This weekend’s harvest - a handful of beans and onions, tons of tomatoes, three lemon drop peppers, one moruga pepper, and one cayenne pepper.

The onions are looking rough after this weekend’s storm.

Onions!

One of the cherry tomato plants was casting some serious shade that killed a section of my onions, so harvest time it is.

My dehydrator was full, so I decided to try freezing my chive bounty.  

It’s a pretty simple process - throw some chives in a food processor with a little bit of olive oil, pulse until pureed, mould in an ice cube tray for easy access, once frozen pop the chunks out of the tray and store in a container in the freezer.

The onions want out.

We picked up some red onions from Sage Gardens to break up another year of tomatoes and peppers (I have no idea how we fell into this trap once again).