We love our summer vege garden. We love our winter one too, but there's just something extra-special about the fresh produce in summer - masses of tomatoes, fragrant herbs of all types and stripes, and random rogue potatoes cropping up here and there. We've always frozen bags of excess tomatoes, for use throughout the winter months, but have been left with a surfeit of other veges (there's only so much we can palm off to others!).
So, this year we froze even more - some bags had just tomatoes, but others had a combo of pre-cut veges, ready for a winter stirfry, casserole, mac cheese, whatever. For example, we cut up all our excess capsicums, zucchini, spring onions and stacks of herbs, added them into the freezer bags with smooshed up tomatoes, and lay flat in the freezer. When we want some we either defrost and use the whole bag, or snap off how much we need.
KB used some on the weekend, to make a hot salsa to go with our salmon. So it was the tomato-capsicum-spring onion-herb mix, to which he added a little soy sauce, some crushed garlic and a few capers. This was all left simmering on low while the rest of our meal came together.
So yeah, I love our vege garden. I love being able to share the produce with friends and family too. But I also really love knowing that some of the excess can be saved, for us to use when the weather has turned down the fresh vege machine for a bit. 'Cause there's nothing like sitting down to a meal and going, yum - this all came from just out the back door :)