September 16, 2018
Preserving the Harvest
By Linda Dansbury

This time of year, I find myself in the kitchen for longer periods to get the harvest cooked and put away for use later in the year. Usually, the weather is much cooler and less humid, but I guess the shorter day length is still driving me to do my "work". Below are a few of the things I made this past week. If you have anything you want to share with fellow members, please send to me at lindadansbury@comcast.net

Eggplant, peppers, onions, garlic, tomatoes - made a nice batch of Caponata (1 2). We have 2 recipes on this site. I kind of do a blended version. The one recipe says to roast whole eggplants; the other says to cut them up before roasting - which is the route I take because it saves time. I ate some for dinner that night and froze the rest. The recipe recommends using it as a topping for bruschetta and to eat it at room temperature, but I typically cook up some sausage and sometimes a whole grain pasta and use it as a sauce - yum!!

Okra, tomatoes, onions, peppers, hot pepper - made the Okra with Tomatoes and Corn, again, eating some as I made it and freezing some for later enjoyment.

Tomatoes, peppers, onions, hot pepper - made Salsa using a recipe from my Ball canning book. There is also a recipe on this site I forgot about - Oven Roasted Tomato Salsa - I think I will make it this week, but will probably add some sweet peppers as well.

Spaghetti squash - topped cooked spaghetti squash with one of the Uncooked Tomato Sauce recipes from this site. Delicious!

Peppers - these are so sweet I have been cutting them up and eating as a snack - yum!