Eating the harvest

After a swings and roundabout year in the garden, we're digging into "la cave" and the garden for meals. My better half is about to embark on a day of quiche-making and freezing, which will no doubt include the above in some form. No fresh tomatoes of course, but sauces made and bottled during the summer are coming in handy. The leeks are still in the garden and falling to temptation from time time. The carrots, spuds (Manon and Rats), onions, garlic and shallots are all taking part. Add to that lot a few frozen beans and mushrooms and an indian or caribbean recipe or two and the possibilities are endless and mouthwatering.