I picked a second round of Roma tomatoes this morning and I had enough now to make a first batch of sauce. I also got one more Amish Paste and a few cherry tomatoes. There was one huge summer squash and a few green beans that needed picking too. I cut a large bunch of Basil and a handful of Oregano for the sauce. And I got the very first of the ripe Yellow Stuffing Peppers, no more then 2 inches long. I didn’t realize they were a small variety when I planted them, but they are very cute and I will cut and freeze them anyway.

There are still quite a few small summer squash growing, but I had to cut away a lot of leaves that had powdery mildew. This hadn’t been much of a problem this summer until the three days of rain we just had and then it just appeared, though luckily only on the summer squash that I can see.

I’m still waiting for the Bonny Best and Lucky Leprechaun tomatoes to ripen. They are coming along nicely with quite a few fruit on each. (They were both grown in containers.)

So I made the first batch of sauce with the fresh tomatoes, Garlic, Basil and Oregano, all from the garden. The rest of Garlic is still outside curing. The rest of the Basil was dried and coarse ground and into the airtight container. The smell inside the house was incredible! I got 4 containers to freeze, each about 2 cups of sauce, just enough for meals for hubby and me.