I have had a real bounty of things from the garden this past month, and it is continuing.
While I do compost, and "chop and drop" extra foliage while working through the various areas, I really needed to capture the freshness of these great meal options.
Because it is just the 2 of us (although I do share), if I make something like the "sauce" or roasted veggies I freeze in small jars for later use in soups, stews, and pastas - Or Tortilla Pizza! See recipe here.
The picture above is my sweet peppers turned into a roasted sauce I can use later. The roasting made this even sweeter than the raw peppers. See the collage of process below.
Typically, salad in a jar has a dressing on the bottom, sturdy chopped next and greens on top so they do not get soggy. I like to add dressing later when I actually am ready to use the salad, so all veggies stay fresh. I also put a small piece of paper towel on top before capping to control excess moisture.
I did use some of this pesto when I made another tortilla pizza the other day with some of my homemade pasta source, some of those chopped veggies shown in salad-in-jar picture and a LOT of cheese :) I know you may say "pesto"? but really any combination of herbs, greens, oil, garlic (my limequat juice and garlic in the left of center picture), walnuts and some salt makes a great pesto. If you want to call it a paste or sauce, that works too.
I have been harvesting a lot of sugar peas and asparagus (we are now in what should be the final week of our asparagus bed harvest, I sometimes push that time frame :). Here I decided to roast some of each - I did not have a lot that day so I just used the same pan. I warm a little oil in a pot. Add chopped veggie, and swirl to coat. Lay out on a tray, add salt and pepper and roast . I use my toaster oven a lot, saving the big oven for bigger meal prep. I may add herbs, I did not this time. About 15 minutes at 425 usually works for a nice roast and slight char.
Seed and chop the peppers, roast, cook down a bit more, then puree in my bullet blender. I used the "left over" sauce in the blender swirled with some stock in a pasta dish later. Froze the sauce. All those peppers cooked down into two 4 oz jars :) Sounds like a lot of work, but I consider it worth it to have garden deliciousness later!
With the peppers and all of these continuing to produce, I still have fresh whenever I want to go out and pick.
I hope these give you some ideas for preserving your own bounty and using creatively.
Have a best day,
Be patient, be safe and be kind to yourself and each other.
-- Catherine, The Herb Lady If you enjoyed this post, please share and subscribe below by entering your email, to get all my posts!Disclaimer: Clicking on links on this blog may earn me a small commission if you purchase something. Your price does not change.