I spent some time yesterday cooking a 4-pound spaghetti squash in the microwave. After it cooled, I used a fork to tease the strands of squash free from the rind and filled two quarter-sized freezer bags with it.
My freezer "larder" is becoming quite full with excess from the garden, including that spaghetti squash, tomatoes, chunks of zucchini and wineberries.
There's a nearby farm where someone I know invited me to help myself to the (organic!) peaches growing there (on a single tree). I collected a small bag of moldy, green and hard peaches last week. I dropped them on the kitchen counter and forgot about them for a week.
I checked on them yesterday and they were suddenly very ripe. Two had to be thrown away. I decided to adapt my late grandmother's recipe for apple crisp, substituting the peaches and a bag of frozen wineberries I'd collected in July. The peach skins, partly covered with unappetizing black spots, had to be skinned, and I did find one small worm crawling up my hand as I washed them. It was a messy job, but one doesn't come across organic peaches that often.
The peach/wineberry crisp, however, turned out great and was well worth the effort. I like to add raisins and walnuts to the oatmeal mix.