Last year’s garden produced gallons of peppers until the first killing frost. I stuffed and froze peppers for quick winter meals. I froze strips of peppers for stir-fry and chopped peppers for omelets and casseroles. I dried cayenne peppers. I perfected the art of roasting peppers, so I froze bags of those, too. I recently

Green and Gold Squash Pie • 1 9” or 10” pastry shell • 2 medium zucchini, thinly sliced • 2 medium yellow squash, thinly sliced • 1 small onion, thinly sliced • 1 clove garlic, minced • 1 medium tomato, peeled and chopped • 1 medium green pepper, chopped • ¾ teaspoon salt • ¼