Romano beans:

Blanched on 9/26 and 10/4

3 minutes in boiling water. Then, into ice water.  Bagged and frozen.

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Pickled jalapeños
Sliced and stuffed into ½ pint jars.  Covered with boiling 1:1 cider vinegar and water. Inverted jars to let the heat of the lids seal them.  (I made one that is all red, one that is all green and 3 that have some of each.  They’re very festive.)

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Sweet potatoes

Baked, peeled and packed in freezer bags. All the bitty ones and 3 damaged big ones = 5 cups of ready-to-use sweet potato.  There will probably be pie.

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Chuck made pesto with a big bunch of the basil we have been growing, garlic, olive oil and walnuts.  We will add Parmesan as it is used.  He froze it in mini-muffin pans that were sprayed with olive oil to keep the balls from sticking.  One ball is about 2 Tablespoons and is usually enough for a cup of quinoa (to suit our tastes).

Our basil grows better in the beds than in a pot.  We tried it in  pot on the deck and got enough to add to recipes, but not enough to harvest for pesto.  The basil plants in the beds become trees and we have all the pesto we want through the winter.  After Chuck gave a pesto-making lesson to my best girl friend and gave her about a fourth,  we had 19 balls made.  And we still have plenty to make more.

I couldn’t wait.

And, as a point of reference.  That bowl is about 14″ in diameter.  The longest potato is more than 10″ long.