It’s harvest time and I have a bit of a problem.
Quite an impressive box from Eatwell Farm this week. What to do with it all? I still have to tackle the pumpkin and serrano peppers, but at least those will store for awhile!
Slow cooked CSA Roma & Shady Lady tomatoes, frozen CSA basil and garlic. (Recipe via The Emerging Foodie).
More roasted Napa Cabbage with Soy Vay, over wild rice.
One of my favorite creative cooking epiphanies ever. Used the knowledge I learned from 18 Reasons about flavor profiles and whisked together fennel fronds, pomegranate, honey and labneh for a quick, tasty dessert.