Gather Ye Local Produce
October has arrived, and before long, locally grown green beans, bell peppers, tomatoes, and other colorful favorites will be hard to come by. What to do? Stock up, eat as much fresh produce as you can, and prepare the rest for consumption later in the fall or winter.
If you still have basil, turn it all into pesto and freeze it! Red peppers? Roast them, peel, them, freeze them. …
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There’s no denying it. Summer is definitely winding down. The days are getting shorter, the evenings are getting cooler. And if you’re lucky, you have more tomatoes than you can handle, growing in your garden, arriving in your CSA box, or finding their way into your bag at the farmers’ market. You’ve made gazpacho, caprese salad, minestrone, primavera, ratatouille. You’ve snacked on cherry tomatoes and grilled heirlooms. What else can you do with them? Introduce them to an amazing contraption that converts raw vegetables into tender, delicious, intensified vegetables: Put them in your oven!
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The first week of September brought us a mixture of weather patterns. Warm and sunny days were followed by damper, cooler ones. The ones that remind us that the fall is near and so is the upcoming heating season. So before it got too cold it is a good idea to prepare ourselves and our homes for the most efficient …
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