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Food storage

If you are eating local fresh food through CSA or farmer's market, you need to know how to properly store your food to make it last as long as possible. The longer your food lasts, the less food you waste, the less you need to visit the supermarket, and the more money you save.

This article has advice on 27 easy ways to make fresh produce last longer.

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We made green chile sauce and RJR salsa

We made several batches of salsa and then we had so many green tomatoes we made a few  batches of green tomato chile sauce. We ate the extra salsa still hot yummy.

Improvised soup and stir-fry!

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

RJR Delicious Red Tomato Salsa

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.