Tiny currant tomatoes!
On our way to becoming pickles!

There is always so much to do in the fall. We’ve dug potatoes, we’ve harvested the beans we let dry on the stalks. We used the last of the grass clippings to mulch in the surviving cabbages. We processed our apples for days. Our apple cider is amazing! I’ve got five gallons of hard cider brewing now, too. It’s bubbling away happily in its giant bucket.

But possibly my favorite harvesting chore this fall was making these awesome pickled tomatoes. These currant tomatoes just re-seed themselves all over the garden, so they’re all over the place. We had so many this year. They’re fussy to pick, but they’re so sweet and good — I just couldn’t let the harvest go to waste. I found a recipe to pickle them, but it called for rosemary and we didn’t have any in the garden. (This is  my fault; I thought I was buying little rosemary plants, but I bought lavender instead. Oops.) Thankfully, though, the very awesome Breezy Hill Farms just up the road from us had rosemary — they picked a bunch especially for me! So I got home, put the tomatoes in jars with garlic and the rosemary and vinegar and processed them in the boiling water bath. It was super easy. I can’t wait to taste them!