The ripening Romas have been trickling in a couple pounds at a time. I've been blanching, peeling, and packing them into quart freezer bags. It's about a pound or a pound and a half per bag. I'm up to 13 frozen bags right now.
The herb drying is still going strong. I have added more rosemary and basil. The herb count is now 2.5 pints rosemary, 1 half-pint thyme, 1 quarter-pint basil, 3 quarts mint. This doesn't count my small amount of sage and mint I'm about to take off my drying screens. I hope to get two or three more rounds through the screens before the weather slows down my herb production.
Image credit: Cale Ruiz
The herb drying is still going strong. I have added more rosemary and basil. The herb count is now 2.5 pints rosemary, 1 half-pint thyme, 1 quarter-pint basil, 3 quarts mint. This doesn't count my small amount of sage and mint I'm about to take off my drying screens. I hope to get two or three more rounds through the screens before the weather slows down my herb production.
Image credit: Cale Ruiz