Truly enjoying our local vegetable stand right now. I’m getting ready to freeze zucchini and yellow summer squash.
I no longer can endless quarts, make jams/kraut, pickle. Thank you, Lord. One time, I came home from working 7:30-4p to a hungry family and still had 3 bushels of green beans to snap and can. I remember that un-fondly.
Because our heat/humidity is high, I keep things easy and at noon, just started my slow cooker, filled with vegetables. Tonight, it will go over rice noodles–I just love the kind that you place in boiling water and then remove from stove for 8 minutes, rinse and drain. Add some parmesan cheese in the individual servings, and you’re set.
What’s in it? 1 onion, green pepper, garlic, olive oil, tomatoes, yellow summer squash, zucchini, and when it cooks down a bit, cooked black beans and maybe chicken broth. Sometimes I add sesame seed oil at the last. Sometimes I roast pine nuts for the top, or just sprinkle sunflower seeds over it. Depends.
After looking at this picture, I probably should have used my bigger slow cooker.
If there is too much left over, it’s great to freeze for later.
By the way, if you are on my enewsletter list, I still have some iBook coupons left, but you have to be on the list–and I check. <<smile>>