It's really nice to be able to open up my fridge and see loads of fresh vegetables just waiting to be combined into something healthy and filling. Though I didn't have kidney beans or zucchini I decided to make a sort-of minestrone out of the beans, onions, celery, green pepper, potatoes, carrots, parsley, basil, and Swiss chard that all came from the farm. First I sautéed the celery, onions, carrots, then I added the potatoes and green pepper. Then I added vegetable broth, garlic, seasoning and just kept adding vegetables. The Swiss chard came in at the very end after it had been rinsed, soaked, and chopped roughly. Served it with salad- of course cucumber and lettuce from the farm. We didn't have any meat so we had fried eggs for a protein. Maybe that is weird, but we liked it. Now I didn't chronicle my improvised stir fry but I stir-fried carrots, a wack of snow peas, onions, garlic, and strips of steak. I made Rita's classic stir-fry sau
We always like to make multiple batches of this to keep us through the year. Tomorrow we're going to try out some green tomato recipes. RJR's Salsa First chop all of the vegetables 7 cups of tomatoes chopped 2 cups of onions chopped 1-2 cups of green peppers chopped 1/2 cup of cilantro chopped OPTIONAL 6 Hot peppers - chopped Combine all of the chopped ingredients in a large cooking pot and add the following. 1 Tablespoon of coarse salt 1 Teaspoon of ground cumin 1 can of (156 ml ) tomato paste 3/4 cup of white vinegar Cook for 1 1/2 to 2 hours at a low simmer. Taste and adjust seasonings, we like granulated garlic and freshly ground black pepper. Pour into sterilized jars. If you like a smoother salsa chop finely or after cooking pulse in a food processor if you like a chunky salsa rough chop the vegetables.