Today, with the cooler weather, I had crock pot, oven, stove top and food processor going, in order to keep up with the last of the garden harvests. And with some of the CSA veggies.
What did I get done?
Another batch of tomato sauce using all of my paste tomatoes, and the CSA roma tomatoes.
A foil package of about 30 cloves of garlic, put in the oven after taking out the chicken that I slow cooked for most of the day, which I had finished in the oven, to get it brown. I used the last of my previous batch of garlic to make dinner Sunday night. I always keep a container of roasted garlic in the refrigerator. Beats buying it from the olive bar at the grocery store.
Two quarts of chicken stock tonight, using the carcass and all the drippings from the all day crock pot chicken cooking.
Pesto, using the CSA basil from a week ago, and some of mine. I still have enough to do another large batch.
Add that to last night’s work. I made ajvar and roasted red pepper hummus while I had last night’s lamb on the grill.
Finally, I have to decide if I want to keep that rendered chicken fat skimmed off the top of the stock, and download Michael Ruhlman’s iPad cookbook dedicate to schmaltz. Now that’s a new adventure that I might just have to try.
Tell me. If I saute kale in chicken fat, do they cancel each other out? Healthy food. Serious fat. Could be interesting.
The freezer is filling up again.
AnnieRie Unplugged 
tell me – do you freeze the pesto?
Yes, I do. I either put it in ice cube trays, then transfer to a large container once frozen, or a use small plastic jars. Just enough for one or two servings.
I used to do big jars but they had too much in them, and I didn’t like using them up so quickly.
I do put the cheese in there too. Some people don’t but I see no difference in taste.