I had three pint boxes of ripened red pear tomatoes, plus a couple peach lugs about half full each of red and ripening fruits. Those all got cleared out, and now I have a tiny wire basket with maybe four or five not-yet-ripened tomatoes left.
That’s it for the fresh tomato season. It’s over.
All those red ripe tomatoes went into the smaller stockpot with ingredients for a small batch of soup. I won’t be canning this batch (the fact that most of the ‘maters have been separated from their vines for weeks makes me leery)–we’ll just eat some fresh and maybe freeze leftovers if there’s enough.
It’s bittersweet. I hate to let go and accept the fact that winter is coming, but it’ll be good to get my living room back. I’ve still got bags of onions, several winter squashes, and baskets of peppers to use up or move downstairs, but those things will keep relatively well in their raw form.
Next canning project is either applesauce (though my friend had a great idea to make and freeze apple turnovers a la our spanikopita adventure) or pickles. The crock-fermented pickles in the basement are pretty much ready to go.
And judging from last year, I should be starting to get next year’s seed catalogs soon!