This is a wonderful recipe to use up the abundance of ripe tomaotes, peppers and onions that ripen all at once in the fall. Check the whole recipe as there are lots of great garden ingredients. This recipe freezes well, and is great on pasta, as an addition to soups or as a pizza sauce. Makes about 7 pints

• 10 - 12 lbs ripe tomatoes, peeled seeded and drained
• 10 - 12 Green onions
• 3 or 4 carrots
• 5 sweet peppers, seeded.
• 10 - 12 cloves of garlic
• 2 celery stalks
• 1 large onion
• 2 jalapeno peppers

Pre-heat oven to 450 degrees. Coarsely chop all of the above and spread in a broiler pan, roast in the oven for 25 to 35 minutes, checking occasionally to make sure nothng is burning. Gently stir everything together and continue to roast for about another 1/2 hour until all of the vegetables are soft. Remove from oven and reduce temperature to 400 degrees.

Cool slightly and transfer to a large bowl or pot where everything can be pureed using a plunge type blender. When pureed, return it to the broiler pan (at this point you may need two broiler pans) and add:

• 1/2 cup olive oil
• 2 cups of red wine
• 1 Tablespoon of cinnamon
• 2 Tablespoons of Sugar
• 1/3 Cup of Apple Cider Vinegar
• 1 Tablespoon each of Oregano and Thyme
• Salt and Pepper to Taste

Gently stir and return to the oven, . Continue to roast for about another half hour, or until you have the consistency you like. Enjoy!

This Salsa Recipe was contributed by Sue.

• 10 cups of zucchini grated - not too fine a grate
• 2 tsp. dry mustard
• 3 cups chopped onions
• 2 cups white vinegar
• 4 green peppers chopped good size for handling in salsa
• 5-6 cups of chopped red tomatoes
• 5 Tablespoons of salt
• 1 tsp. nutmeg
• 1 &1/2 tsp. garlic powder
• 1 tsp. turmeric
• 1 Tablespoon of cumin
• 1 tsp. black pepper
• 3/4 cups of brown sugar
• 1 Tablespoon of crushed red pepper ( dry )
• 2 tablespoons of cornstarch
  * optional jalapeno pepper with seeds chopped. I use two small ones but depends how hot you want your salsa.

(I am very bad for not truly measuring so it does change from year to year. If you have yellow zucchini or green it really does not matter, what ever you have on hand . The appearance is different depending on the zucchini color.)

Directions
Add salt to the grated zucchini, the chopped onions & ,chopped peppers and let stand over night.Rise thoroughly using colander. Squeeze out excess water for thicker salsa. Mix the rest of ingredients. Boil for approx. 30 minutes , stir frequently as not to scorch, then put in sterilized jars and seal.

This recipe is a Sunshine Farm favourite.

• 2 cups of pumpkin pulp purée or preferably pulp from a deep orange squash. I often just roast the squash at 350 until tender, and then scoop out the pulp.
• 1 1/2 cup heavy cream.   You can use evaporated milk, but the cream adds richness.
• 1/2 cup packed dark brown sugar
• 1/3 cup white sugar
• 1/2 teaspoon salt
• 2 eggs plus the yolk of a third egg beaten. Save the white to brush the crust.
• 2 teaspoons of cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamon
• 1 pie  crust

Method
1 Preheat oven to 425°F. Cook the pie crust for about 15 to 20 minutes. If you like a nice brown crust,  you can paint the edges with a little beaten egg white.
2 Mix sugars, salt, and spices, in a large bowl. Add beaten eggs to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk it all together.  If you have a plunge blender, it makes short work of the whisking. 
3 Pour into cooked pie shell and bake at 425°F for 10 minutes. After 10 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.
4 Cool on a wire rack for 2 hours.
Serve with whipped cream. Serves 8.