My husband (who is the foodie in the house; I think of food as something I have to put up with so I won't fall unconscious in the middle of a book) suggests that tomato sauces freeze well, and recommends Alton Brown's Good Eats recipes. His Tomato Sauce calls for Roma tomatoes but is probably adaptable.

He also says that staggering the planting doesn't work; foods grown without bizarre interference (chemical nutrients, dna splicing) tend to ripen at the same time 'cos that's when the weather is pushing them.

(I fully expect to never serve on a jury. So far, I check the "financial hardship" box when I get a summons, 'cos it would be. If it turns out that I could serve on a jury without losing my place to live, I'll have to go in & attempt to not get charged with contempt of court for asking "which god" and wearing a FIJA.org button.)

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Tomato sauce it will probably be then. I like the idea of freezing in little ziplock baggies. That will make like easier.

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