What's Cooking?

We are still enjoying our home canned herbed tomato sauce (Ball Recipe). Our newest, and favorite way to use our frozen (previously roasted) spaghetti squash is with the sauce and homemade meatballs (also previously frozen, with oats, not bread crumbs). It's delicious and easy.

To make this in the crock pot I thaw the spaghetti squash and squeeze out any water first. I layer that in the crock pot, with sauce, then the cooked meatballs (cooked from frozen), then more sauce. I set it on low all day to enjoy later.

We are also using the freshly snipped green onions from the herb garden.

I have a few items in the freezer we are highlighting on our menus right now, so we make sure they are eaten. Those items are the ones we grew a lot of last garden season.

Green beans top the list. I'm planning on a few sides with those. We have plenty of diced and sliced bell peppers, more spaghetti squash, shredded zucchini, and pumpkin (just to name a few).

Every year the garden produces differently, and it all depends on what and how much we plant. There were years we got zero zucchini, and last year it was the largest producing year of all years. I think we ate it for breakfast, lunch, dinner and snack.