The Weblog
From vendor features & product spotlights,
to other important information,
including reminders of market closings,
upcoming classes, and events!
Making a bountiful harvest last!
Think how good fresh peppers and tomatoes would taste in February!
No need for hothouse tomatoes picked unripe and shipped a thousand miles… chop and store fresh produce in your freezer NOW while this warm weather allows a long harvest?
Peppers, tomatoes, carrots, onions, squash and pumpkin puree, chard stalks in place of celery… simply chop or puree and store to have ready-made additions for so many meals!
Even freeze fresh herbs or carrot tops in ice cube trays, to be plopped into stews, soups, stir-fry and countless other options! If you’re into canning and dehydrating, great! If not, freezing our summer and fall bounty is a convenient alternative.
My only caution – be sure to label EVERYTHING, or else your helpful husband may mistake that chopped rhubarb for chopped green bell peppers beginning to redden, and toss copious handfuls into what should have been delicious spaghetti! I learned my lesson, and wish you luck :-)