Today was our farm share day-each week we pick up a whole assortment of produce from a local organic farm. We love it, it’s economical, it supports local agriculture, and we get awesome fresh veggies. At the same time, it’s overwhelming and you feel bad if you don’t use up all your veggies within the week. So today when my husband came in with a giant bunch of basil I immediately set to freezing it. I put it in the food processor with olive oil and then put blobs in a muffin tin, which I popped in the freezer. I’ll transfer the little blogs to a freezer bag and then during the winter when I want some nice fresh tasting basil in a soup or stew or something, I’ll just pop one in. The eggplant, peppers, onion, and tomatoes will go into a ratatouille. Oh rats. As I write that I realized that I meant to do that tonight and here I am sitting and typing instead. Oops. Anyway, the lovely cilantro and red onion and more tomatoes will make a nice salsa for quesadillas a little later in the week. There were plenty of zucchini so I’ll be making some more ginger-zucchini muffins, also bound for the freezer. Then, in a frenzy of menu planning/freezing/putting away, I decided to make something with all the nectarines we had from the farm stand we got the corn at. See: next post.
Farm Bounty–What to do with it all?