Roasted Jalapeno Peppers and Fennel Seeds

It is so lovely to still have canning to do—and some precious seeds. Pictured here is one jar of many roasted peppers from this year's bountiful crop. Next to that are fennel seeds that I'll store in amber jars for winter soups, squash dishes and such. We're still making apple sauce, butters and jams. Yesterday, I walked the garden to pick yet another bunch of kale. It's November 10—and it seems oddly like September.