Here in my Portland, OR, garden, the harvest is in full swing. I can barely keep up with the tomatoes and peppers! So far I've canned 14 quarts of tomatoes, frozen about 8 quarts of spaghetti sauce, and made about 3 quarts of pizza sauce -- and I have another load of tomatoes to pick today. All this came from just 12 plants too.
To help with the harvest, Organic Gardening posted a great article with tips on when and how to harvest various crops. It includes information on how to tell when a vegetable is ripe and how to harvest and store it to ensure the best flavor.
As time permits, I hope to post some recipes and other tips from my own harvest. But for now, it's back to the kitchen.
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