Finally, just after Thanksgiving, I finished with the last of the summer’s produce.

Tomatoes picked green had [mostly] turned red and peppers picked green had turned yellow and orange and red.

The tomatoes were roasted with olive oil and thyme and incorporated into a “beans and greens” dish. The peppers were roasted and used to make this white bean and red pepper dip (with the rest of the peppers frozen for later use).

And the remaining green tomatoes were made into green tomato chutney – great for Thanksgiving and more. Using fresh spices makes a difference.

Now it’s time to enjoy fall’s bounty – arugula and mustard greens that self seeded and chard in a rainbow of colors.