It is that time of year again....harvesting time! This is when we are drowning in tomatoes and zucchini and we struggle to keep up with the basil and parsley that grow faster than I can run! I love every second of it! Now starts the scramble of preserving of it all....tomato sauce, salsa, zucchini bread, pesto, dried herbs, you name it! All of this will be canned, frozen, or dried so we can reap the benefits all year long. I will be sharing pictures and recipes soon of everything we are making and preserving!
We heart tomatoes!
I love watching my three year old run around helping us harvest and picking fresh veggies off the vine to eat right there. Our 3- month old just loves to be carried around the garden or laying on a blanket soaking everything around him. Raising our children to know how to grow their own food and eat healthy has become an important part of our family. I am feel blessed that my parents taught me these lessons, so I can pass it on to my children.
Stay tuned to some preserving recipes and for what we will be planting for our winter crop!!!! Here is our menu for the week!!!!
MENU:
MONDAY: Whole wheat spaghetti with fresh homemade tomato sauce and a green salad
TUESDAY:
Zucchini, Black Bean, and Rice Casserole with whole wheat tortillas (We use olive oil instead of canola. And we use fresh tomatoes instead of canned.)
WEDNESDAY:
Homemade Tomato Basil Soup and a grilled cheese sandwich (We use fresh tomatoes instead of canned.)
THURSDAY: Leftovers and a big green salad
FRIDAY:
Baked Dijon Salmon,
Parmesan Stuffed Tomatoes, and
Balsamic Roasted Potatoes
SATURDAY- Dinner at a a good friends home. We are bringing fresh baked bread, a green salad, and
Apple Ice Cream with Caramel!!!!!!
SUNDAY- Fish tacos with black beans
What are you cooking this week?
Peacefully,
Alyson
"As a child, one has that magical capacity to move among the many eras of the earth; to see the land as an animal does; to experience the sky from the perspective of a flower or a bee; to feel the earth quiver and breathe beneath us; to know a hundred different smells of mud and listen unself- consciously to the soughing of the trees." -Valerie Andrews
Oh the dijon salmon sounds amazing, i've bookmarked it! I just used a massive bowl of the last of my yellow pear tomatoes (8 feet tall, holy cow!) to make a few quarts of yellow tomato soup - yumma yumma! my roomie has promised to make grilled cheese if i share it so there ya go :) i just finished harvesting everything except the sweet potatoes and those come up this weekend. can you believe it's almost - gasp- winter?!
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