Michigan’s summer season is coming to a close. We find ourselves at the cusp of another season.

Let’s take a moment to salute the incredible summer of seasonal foods and warm weather I trust you enjoyed. The end-of-the season produce includes many foods to be preserved for the next season(s).

Summer tomatoes come to my mind first because I use tomatoes in so many fall and winter dishes. Baskets of tomatoes are available now ~ purchase to preserve. I am.

Varieties of tomatoes can be : dried by dehydrating them. Slow roasted; diced, crushed or whole for freezing and of course preserved by the process of canning. Sauces, compote, jams and soups will also be made from the harvest. Tomatoes, only one of many veggies to preserve for winter.

My cookbook “Organize Eating: A Cookbook for Transitioning to Plant-Based Meals”, has the tomato soup and BBQ sauce recipe. https://bit.ly/3vaykhC

Blessings, Ms. Beverly