It’s all harvest all the time here at LivingSmall right now — I put tomatoes up this weekend in the terrifying pressure canner, and there’s all that kale and chard I’m going to have to deal with at some point — but in the meantime my Roma beans finally came in — they got such a late start I didn’t think they’d come through, but they’ve been producing like gangbusters for a few weeks now.
I’ve taken to cooking them up in big batches, then freezing them into what I like to think of as hockey pucks. One of the things I love about Roma beans is the way they get silkier and silkier the longer you cook them. I did these in the big dutch oven with some onions and garlic and tomatoes, then froze them in muffin tins like this: 
Once they’re frozen, I dumped them out (a dip of the pan in warm water helped), wrapped each one in cling film, then put them in zipper bags. They’re great for those nights when you just can’t deal with dinner — a hunk of frozen meatloaf and a hockey puck in an ovenproof dish, half an hour or so in the toaster oven and voila! dinner.
