Vegetables: redux!
Oct. 13th, 2006 11:40 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
morleyroarlySo the winner of the "what shall I make" debate yesterday was:
Veggie lasagne! Thanks![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
nat_marion! I know, not terribly glamorous, but tasty and freezes well. Convenient, as we have friends coming for dinner tonight!
So I used half the broccoli, the zucchini, some of the peppers and all the milk. I also roasted and skinned all the hot peppers and froze those, for future use in quesadillas, enchiladas, salads, etc.
Now we have Veggie Projects Part Deux! What do we do with:
-Approximately ONE HUNDRED green tomatoes. They are in the basement now wrapped in newspaper, which Grandma Tarka says will allow them to ripen. I hope they do! If so, we'll have a ton of ripe tomatoes, and I imagine we'll can some salsa/sauces/juice. Anyone got good HOT salsa recipes? If not, we need to figure out what to do with 100 green tomatoes. We don't really eat relish or pickles. Hmm.
-Still have a dozen small red peppers which need to be used soon. Question: can one blanch and freeze red peppers for future use in stir fry, pasta, etc?
-Still have plenty of broccoli and potatoes. Bought bacon. Planning to make a potato broccoli chowder with bacon. Yum, bacon! If anyone has a good recipe for something like this, I'm all ears. So far, I've found: http://allrecipes.com/Recipe/Creamy-Potato-Soup/Detail.aspx
-Have I mentioned we have a lot of green tomatoes? Yeah, LOTS, about a hundred. And that's not counting the dozens of teeny little ones that Tom lovingly pried from the bushes, ranging from grape to kumquat sized.
-Oh, we also have two lovely yellow squashes! Small ones, zuch sized.
Thank you to everyone for their advice and suggestions!
Veggie lasagne! Thanks
nat_marion! I know, not terribly glamorous, but tasty and freezes well. Convenient, as we have friends coming for dinner tonight!So I used half the broccoli, the zucchini, some of the peppers and all the milk. I also roasted and skinned all the hot peppers and froze those, for future use in quesadillas, enchiladas, salads, etc.
Now we have Veggie Projects Part Deux! What do we do with:
-Approximately ONE HUNDRED green tomatoes. They are in the basement now wrapped in newspaper, which Grandma Tarka says will allow them to ripen. I hope they do! If so, we'll have a ton of ripe tomatoes, and I imagine we'll can some salsa/sauces/juice. Anyone got good HOT salsa recipes? If not, we need to figure out what to do with 100 green tomatoes. We don't really eat relish or pickles. Hmm.
-Still have a dozen small red peppers which need to be used soon. Question: can one blanch and freeze red peppers for future use in stir fry, pasta, etc?
-Still have plenty of broccoli and potatoes. Bought bacon. Planning to make a potato broccoli chowder with bacon. Yum, bacon! If anyone has a good recipe for something like this, I'm all ears. So far, I've found: http://allrecipes.com/Recipe/Creamy-Potato-Soup/Detail.aspx
-Have I mentioned we have a lot of green tomatoes? Yeah, LOTS, about a hundred. And that's not counting the dozens of teeny little ones that Tom lovingly pried from the bushes, ranging from grape to kumquat sized.
-Oh, we also have two lovely yellow squashes! Small ones, zuch sized.
Thank you to everyone for their advice and suggestions!
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From:no subject
Date: 2006-10-13 04:38 pm (UTC)(no subject)
From:no subject
Date: 2006-10-13 05:29 pm (UTC)no subject
Date: 2006-10-13 08:17 pm (UTC)Check out the link embedded in "tomatoes" if you like New Orleans or Creole cooking. Since you mentioned the hot factor for salsa, I figured you might. :)