I managed to used most of this share in the first evening with the spaghetti sauce. It's been helpful to make larger portions of everything and eat more leftovers. That way I am not standing in the kitchen as many days of the week. It may not work every week, but it has been a huge relief this week!
Still do have cabbagettes leftover, but I have plans for those...
Week 12 Bounty:
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| Photos courtesy of Scotch Hill Farm, Broadhead, WI |
Carrots
Tomatoes
Radishes
Eggplant
Cabbagettes
Summer Squash
Bell Peppers
Hot Peppers
Sweet corn
Broccoli
Ice Box Melon
Meal #1: onions, garlic, green bell pepper, tomatoes, oregano, basil, parsley, carrots, eggplant, squash, radishes
I have made this in years past and I love to add whatever extra vegetables I've got. This time around it was carrots, eggplant, radishes (with greens) and squash. I cheated, too. I have small children who won't eat chunky sauce. So I cut everything into sizable chunks and threw it all in the blender. Then I cooked it for 3 hours on low in the slow cooker. It is really absolutely delicious.
Stephanie's Freezer Spaghetti Sauce
4 onions, chopped
4 cloves garlic, minced
1 green bell pepper, chopped
1/2 cup vegetable oil
16 cups chopped tomatoes, seeds squeezed out
2 tablespoons dried oregano
2 tablespoons dried basil
1/4 cup chopped parsley
1/4 cup white sugar
2 tablespoons salt
3/4 teaspoon ground black pepper
1 (6 ounce) can tomato paste
In a slow cooker saute together the onion, garlic, green pepper, and vegetable oil. Cook until onion is transparent. Add the chopped tomatoes, oregano, basil, parsley, sugar, salt, and ground black pepper. Cook for 2 to 3 hours on low heat. Stir frequently. Let sauce cool. Pour sauce into quart size freezer containers. Store in freezer. When ready to use sauce, stir in can of tomato paste. [I only did 1/8 c sugar and 1.5 Tbsp salt, and after having made this with pasta would double the tomato paste] * Recipe adapted from allrecipes.com by Stephanie Lane
Meal #2: broccoli, garlic scapes
Stir-fry with Broccoli and Chicken
Bunch of broccoli, florets diced (I diced them quite finely and also used the leaves, but ground them in the Magic Bullet with some olive oil so the kids would eat them)
1-2 tablespoon canola or olive oil
1 tablespoon diced garlic scapes
1/4 teaspoon salt, or to taste
1 - 2 tablespoons soy sauce, to taste
2 large chicken breasts, but into bite-size pieces
Cashews
6 servings of cooked brown rice
Rinse the broccoli and trim the ends. Heat the oil in a preheated wok or skillet on medium-high heat. When the oil is hot, add the finely chopped garlic. Stir-fry briefly until it is aromatic, then add the chicken. Cook until they appear fully cooked on outside, then add broccoli and salt. Stir-fry briefly, then add the soy sauce. Stir-fry for another minute and then add the cooked rice to mix and serve.
Meal #3: sweet corn
Corn on the cob and burgers
Other uses: ice box melon
This melon was the most delicious melon we've ever had. My son couldn't stop eating it. We're not quite sure what it was. It looked like watermelon on the outside and had the same seeds. But the meat was orange. And it was so juicy.
Tomatoes
Radishes
Eggplant
Cabbagettes
Summer Squash
Bell Peppers
Hot Peppers
Sweet corn
Broccoli
Ice Box Melon
Meal #1: onions, garlic, green bell pepper, tomatoes, oregano, basil, parsley, carrots, eggplant, squash, radishes
I have made this in years past and I love to add whatever extra vegetables I've got. This time around it was carrots, eggplant, radishes (with greens) and squash. I cheated, too. I have small children who won't eat chunky sauce. So I cut everything into sizable chunks and threw it all in the blender. Then I cooked it for 3 hours on low in the slow cooker. It is really absolutely delicious.
Stephanie's Freezer Spaghetti Sauce
4 onions, chopped
4 cloves garlic, minced
1 green bell pepper, chopped
1/2 cup vegetable oil
16 cups chopped tomatoes, seeds squeezed out
2 tablespoons dried oregano
2 tablespoons dried basil
1/4 cup chopped parsley
1/4 cup white sugar
2 tablespoons salt
3/4 teaspoon ground black pepper
1 (6 ounce) can tomato paste
In a slow cooker saute together the onion, garlic, green pepper, and vegetable oil. Cook until onion is transparent. Add the chopped tomatoes, oregano, basil, parsley, sugar, salt, and ground black pepper. Cook for 2 to 3 hours on low heat. Stir frequently. Let sauce cool. Pour sauce into quart size freezer containers. Store in freezer. When ready to use sauce, stir in can of tomato paste. [I only did 1/8 c sugar and 1.5 Tbsp salt, and after having made this with pasta would double the tomato paste] * Recipe adapted from allrecipes.com by Stephanie Lane
Meal #2: broccoli, garlic scapes
Stir-fry with Broccoli and Chicken
Bunch of broccoli, florets diced (I diced them quite finely and also used the leaves, but ground them in the Magic Bullet with some olive oil so the kids would eat them)
1-2 tablespoon canola or olive oil
1 tablespoon diced garlic scapes
1/4 teaspoon salt, or to taste
1 - 2 tablespoons soy sauce, to taste
2 large chicken breasts, but into bite-size pieces
Cashews
6 servings of cooked brown rice
Rinse the broccoli and trim the ends. Heat the oil in a preheated wok or skillet on medium-high heat. When the oil is hot, add the finely chopped garlic. Stir-fry briefly until it is aromatic, then add the chicken. Cook until they appear fully cooked on outside, then add broccoli and salt. Stir-fry briefly, then add the soy sauce. Stir-fry for another minute and then add the cooked rice to mix and serve.
Meal #3: sweet corn
Corn on the cob and burgers
Other uses: ice box melon
This melon was the most delicious melon we've ever had. My son couldn't stop eating it. We're not quite sure what it was. It looked like watermelon on the outside and had the same seeds. But the meat was orange. And it was so juicy.
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