September’s schedule was crammed full of appointments, trips, and events, and as much preserving as could be fit in between. Meanwhile, there was not near enough attention paid to the garden as it deserves. Somehow, though, we ended up with a ridiculously bountiful crop of radishes. Above: French Breakfast, Cherry Belle, Shunkyo, and Japanese Long Scarlet radishes.
Winter squash (delicata, spaghetti, tromboncino), filet beans, Shishito peppers, cucumbers, summer squash, radishes, cherry tomatoes, pomodorini (Aprile, piennoli appesi), kale, chard, and salad greens.
Canned crushed tomatoes, tomato paste, roasted tomatoes (yellow and red), and tomato sauce; frozen ratatouille.