When you have an abundance, it is important to be able to save that abundance for later. Here is one simple method. I will cover this in more detail during The Preserving The Harvest Workshop on September 26. What abundance do you have to preserve this year? What methods do you use? Come and join the workshop!

Come and join me on Friday to get to know one another and get any trouble shooting done. Sunday, September 13, Garden Chat is canceled. This week only. I have a show this weekend that has the potential to bring in new friends. Normal times are Friday and Sunday at 2pm Eastern. Check the calendar for the link with the correct time for your time zone.

If there is one thing that you would like me to research or give my experience on, what would it be? If there was one bit of wisdom that you have learned, what would you share? What is one victory you have achieved? obstacle you have overcome?

I was able to work though the challenges of this week and get the video put together. Here is AnnaMarie's Garden For Ability There is so much abundance in this garden and in the foraging in the area that it is time to Preserve The Harvest. Join me on September 26 for Preserving The Harvest Workshop. Check the Calendar for the link.

I just created this on the spur of the moment. I needed a lunch and am having a chaos day. So I improvised a lunch that took very little of my time. Stove top Beans and Tomatoes One serving of beans for each person Break them or leave them whole, your choice. Boil, steam, or microwave to just tender. (Because I am busy and don't have time to baby sit. I boiled while I folded laundry.) Cut up one small pimento pepper per person or one slice bell pepper per person. Cut in half 6 to 8 cherry tomatoes per person. Drain the beans. Add a tablespoon of butter to the pan. Toss in the peppers. Return the beans to the pan and saute the beans and peppers for a minute or two. Season to taste with sea salt and herbs. (lemon balm, oregano, thyme, basil,...) Turn off the heat and toss in the tomatoes and stir. Serve hot. It took me a total of about 10 minutes of time starting with fresh beans. The beans cooked for about 15 minutes while I was doing other stuff. I'll do it again and play with the herbs!