Gardening and preserving food. I call it my summer job, but it is really a three season affair. I start the seeds in Spring and begin to plant and tend the gardens. This continues through Autumn until the first killing freeze, sometimes around October.
We are in peak tomato season right now. I'm harvesting probably three bushels a week. I freeze and can them, make tomato puree and paste with the Italian plum tomatoes and dry Roma tomatoes to pack in olive oil. We eat fresh tomatoes every day during this time. And when the ripe ones are gone, we eat them green. There is nothing better than fried green tomatoes!
Back to the tomatoes. They are probably cool enough to pack in freezer containers.