We have now hit the “Corne d’abondance” point, to which it impossible to keep up eating daily what the garden produces, especially tomatoes so I am experimenting with the age old conserve making, here with the tomato coulis, ubiquitous in Provencal cuisine

Tomatoes, oignons and Swiss Chard

 

Melons

Courgette flowers

Green beans

  

Straight from garden to kitchen