[I'm setting the clock back on this post, because it happened Sunday night, and I just took all week to upload the photo.]
Burgers (Blood Farm beef), supermarket buns
Salad: Verrill Farm lettuce, zucchini, cucumber, radishes, Persimmon tomato
Corn chips with leftover roasted veggies, and salsa verde
Also in the oven: beef bones roasting for stock, with carrot and onion. The carrot tops will go in at the just-add-water stage. Come to think of it, I probably could have put the zucchini tops in to roast as well.
Into the freezer: 4 shredded zucchini
Waiting to go into the freezer: 18 ears of local corn, minus whatever we eat this week :)
Anytime we feel like it: local nectarines!
I asked at the checkout and yes, they are open all winter, local produce "as long as it lasts". Having taken stock of the freezer(s) this morning, I'm starting to work on our food budget for winter. Not dollars and cents, but bags of frozen veggies, chicken, turkey, etc. Canned tomato sauce, salsa, and maybe pickles. It'll pay off to make salsas and sauces now, because the herbs will be fresh, too. Don't know about you, but frozen cilantro just doesn't taste the same to us.
The frozen cilantro is definitely lacking, but is helpful in winter when the fresh stuff is soooo far off.
Making salsa is definitely a money saver... have you seen what Green Mtn Gringo salsa goes for these days? Yikes!
Posted by: Liz | August 13, 2007 at 08:56 AM