Remember my cute little garden box that David made me for Mothers Day. We've been eating our vegetables from our garden for awhile now and this past week I've been canning and freezing like crazy. Dad and Mom have been gracious enough to let me scavenger their garden too so I've had enough tomatoes and
tomatillos.

Roma, San
Marzano, and Cherry tomatoes,
tomatillos, jalapenos,
serranos, red onions, yellow squash

Adam loves to help pick the produce. However he likes to ignore the instructions "Only pick the red ones!" On the left are nectarines from our tree, cucumbers and right are Roma tomatoes. The nectarines I mostly gave away and we ate them fresh but I did freeze 8 quarts of nectarine fruit cocktail that's pictured below. Sorry I took the picture wrong and it won't flip in this silly blogger program. We've gotten a great crop of cucumbers and the boys of gobble those down, with lime and salt, of course, so they can be just like their daddy. (I drew the line at putting chili powder on the cucumbers.)

This is one of my awesome onions, which along with all the tomatoes were made into salsa and spaghetti sauce which took me two very long days to can. I ended up with 8 quarts of spaghetti sauce and 10 pints of salsa. Next time I'm not going to can when I'm the only adult home with my 3 kids. Can we say INTERRUPTIONS!?

With the tomatillos I made green enchilada sauce and froze it. I also made red enchilada sauce which has some other name David taught me but I forgot it. It tastes super good and that's all that really matters. When it comes to Mexican food, I don't have to know what it's called to eat it.

Spaghetti sauce

Salsa (which I think looks so pretty in the jars)

Next up are the peaches. Every year I prune (hack) my peach tree thinking that I've cut off enough. But every year I still get massive amounts of fruit. So my plan is to can them, freeze them and make fruit cocktail with them. But this year I'm going to skip the peach jam. My kids just don't eat it very well especially if there's strawberry freezer jam around. Then I still want to pickle my dad's Sante Fe peppers with jalapenos and serranos. Plus my dad was wanting his own spaghetti sauce so if enough of my mom's tomatoes come on at the same time I'll do more of that. Oh and I still have lots of tomatillos but hey you can never have too much enchilada sauce. Who knew that I would derive so much pleasure out of growing and preserving my own food? I sound like a 1950s housewife with their cute little frilly aprons. I love it!