Preserving the Harvest

This time of year I always feel a little overwhelmed by the sheer quantity and variety of the produce in my fridge. I think it's because when the tomatoes arrive we fill our bellies with them in a variety of ways - brushetta, caprese salad (aka tomato and mozzarella salad), and tomato bread and are then too stuffed to eat anything else but a simple meat and salad. In addition, my 3 dogs, flower and veggie gardens consume my evenings, so things start getting pushed into the back of the fridge. Sound familiar?

Today, I am going to clean out my fridge - I am going to make Tomatillo Sauce from the Stewed Chicken in Tomatillo Sauce. I love this recipe because it freezes well and the sauce is also good as a salsa to eat as a snack with tortilla chips and/or veggies.

I am also going to use up 2 weeks worth of eggplant - probably will make Baba Ganoush. Again, it freezes well for use during the fall and winter months. While I have the grill going to cook the eggplant, I will add the rest of summer squash and a few peppers to the grill - they will be a side dish for tonight and some will make a pasta salad for lunches during the week. When I get all of this completed I will definitely feel a sense of accomplishment and happiness that all this yummy food is awaiting my consumption!