I rolled it into "cigars" and slivered it then immediately put it in the ice cube tray and poured filtered water over it. When the cubes are solid, I'll pop them into a freezer bag, and use a couple of cubes in spaghetti sauce this winter. Yum!And because I told them I loved Swiss Chard? I got a double batch of it this weekend. So of course, with so much of it, I had no choice but to freeze that, too:
I love the yellow and red stems!
I have two one-pound containers set aside (along with others from earlier in the summer).I also put two more quart bags of carrots in, and there's another bag of green and yellow beans, but I think I might eat those later in the week.
And two more 'maters. Let me tell you, last week's were fabulous.
But I never even thought, eating them sliced with a touch of salt and freshly ground pepper, that there's something else I love them for:
Tomato sandwiches! So at the Co-op tonight, I found a pre-sliced loaf of my favorite local baker's whole grain bread. We know what my lunches will be this week, right?(oh, well, I might add in some - not so local - bacon, local lettuce, and mayo)
YUMMY!
I won't post next week, as I'll be on vacation and the CSA won't be including me in their distributions. See you in two weeks!
2 comments:
You're making me hungry with thoughts of BLTs even without the bacon. With the warmer temperatures we've been getting, my basil plants are starting to grow so I may get peso yet this year.. {{{HUGS}}}
Yum, pesto. Sounds good! The BLT sounds delicious too. I brought in a ton of little tomatos from the garden - the kale salad I picked up for lunch is a little salty but the tomatos cut it perfectly.
Isn't that rainbow chard excellent? I've taken to chopping a whole bunch and then wilting it in balsamic vinegar on the stove for a nice dinner.
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