I think I spent all day today processing fresh veggies. I now have a greater appreciation for what my mom and grandmom did, with all that work associated with freezing (and canning) foods. I haven’t done much canning. Mostly freezing, after blanching or preparing the veggies from the CSA and farmer’s markets.
Roasted Beets
The beets were dry roasted, to put in salads this week. Besides the beets, I had jalapenos in the oven. These are destined to become the base for chili oil, once they age in the fridge.
Roasted Jalapenos
I also made ajvar, using eggplant and red peppers.
Add a little roasted garlic, and make this wonderful spread.
Roasted Garlic
The finished product. So flavorful. Not that hard to make. Roast eggplant and peppers. When done, throw a head of garlic cloves in the oven, after turning it off. Puree all of it in the blender. Add olive oil, salt, pepper and balsamic to make it taste the way you want it.
Ajvar
I finished all this by blanching and freezing the roma tomatoes from the CSA. These were peeled and bagged, after blanching, and will be added to crock pot dinners this winter.
Tomorrow, if I am ambitious, the peaches will be blanched, peeled and frozen, to use in vinaigrettes and sauces all winter.
I made a mess of the kitchen, using the blender and the food processor, both of them twice. I swear, I spend all my time doing dishes. Oh, I forgot, I did process two peaches, with yogurt, peach nectar and honey, to make peach pops.
Peach yogurt pops
What did you do this weekend?
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AnnieRie Unplugged 