I've tried something new this year, thanks to a online friend and preserving enthusiast. I make quarts (and more quarts, and pints too) of tomato purée and have historically added the "waste" (skins and seeds) to the compost. This year, I've been dehydrating it and blending it into a powder to be added to soups, stews, sauces and who-knows-what-else? It's a new experience for me and I can dig it.
I've canned collard greens and beets too... and have more still to harvest and process. And then some.
I still have dried broccoli from last year, so I've been harvesting and freezing packages for winter enjoyment. Carrots, squash, parsley and leeks are also in the mix of preserves, in their many forms.
That's a taste of what I've been up since the calendar flip. As for today, I have studio time, dispensary time, weather-dependent garden time, kitchen time and then more studio time planned. Wish me well!