I just finished blanching and pan freezing 3 lbs of green beans from our garden. I need to make some zesty salsa from the 6 lbs of ripe tomatoes and the very hot peppers that I got at the Saturday Farmers Market (we have a tent there selling beef,chicken,pork,eggs and my Nephew’s Unta Fair Trade Locally roasted coffee). I also have 15 lbs of peaches in the basement fridge that are waiting to be skinned , halved, pitted, sugared and pan frozen, but I can’t do that till the green beans are packed away!
I was making round labels for the Tomato preserves this morning and just printed them , they look Great! I love my glabel program!
So Much to do and so little time and on Monday I am back to work at my off farm job… Time to get the canner started for the salsa and water for blanching the tomatoes!
Kudos
My husband does three farmers markets a week starting in June and ending in October. Some of the markets are well established and others are only 1 or 2 seasons old. As many of you may know we had quite a bit of rain this summer in the north east and this isn’t always great for the farmers or the farmers markets. But the best basil I had this summer was from a farmers market and I try to buy all my vegeables and fruits from the local farmers markets or farm stands. I know many people say ” I have no time to go to the markets or process much of the bounty available”. But all you need is some freezer space, a cookie sheet and plastic 
