It always amazes me when I open the freezer to add reclaimed veggie scraps to my collection for vegetable stock. I manage a good eight plus pints every three months and I am saving money and using my vegetables to the fullest. When we are in a home of our own and not renting these scraps will continue in the compost pile. Here's another batch and the bag is filling up again in the freezer. I have to wonder why anyone is going hungry today. I simply open a jar of stock add half a bag of frozen vegetables, my choice of noodles, rice or potatoes and I have soup. Probably a lot of work for soup, but to just take it off the shelf and instantly have a meal is awesome.
The tomatoes hopefully are doing well. I'll check on them in another week. I think if they were doing bad my friend would let me know. It's at the point where we are feeding them and waiting for them to grow and produce fruit. I continue to use the farmers markets for what I need and for $18 this week I got apples, strawberries, pears, peaches, plums, tomatoes, ginger and zucchini. Not small amounts either. Healthy helpings for the two of us to cook with and enjoy.
This morning I gave my basil a haircut and filled my larger colander. Some of these leaves are four inches by three inches and I now have them washed and hanging to dry. I have a good harvest of parsley coming, but I want to wait until I have a good enough amount so I can make some garlic bread and parsley butter for my winter storage. My covert carrots are growing well too. Getting larger and stronger every day. For now it's just waiting for everything to grow and taking little steps to preserve whatever I can and enjoy as much fresh too. I wish everyone a great week and thank you for stopping by.
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