48 pints of salsa, countless jars of fig preserves, tons of zucchini muffins, frozen zucchini, 50 or so cups of frozen bell peppers, lots of pickles, all kind of pickled peppers, canned roasted diced chiles, and tomato preserves. I think it is safe to say that our garden is pretty successful so far this year. It is safe to say that I’m tired, though not overwhelmingly so. The kids are at boy scout camp in Bastrop, so I’m pretty darn ronery.