Today I pulled up the bean plants but I still have tomato's coming although I don't think many will ripen, except the cherry tomato's. Two plant's and they just keep on coming. I like to roast them. I toss them with olive oil, garlic and herbs and roast tham at 400 for about 20 minutes stirring occasionally, then I freeze them in two cup portions for pasta or pizza topping. You can also use the immersion blender if you think the tomato skins are to tough. I made a green tomato pie for dessert I will tell you later how it came out. Breakfast was oatmeal with Grandy oats grown in Maine, bought on vacation with apples from friends and our honey. Lunch was a truly lazy local meal, corn on the cob. Dinner was Fried Clams dug by Joe. The cornmeal was from the gristmill in Plymouth I believe the grains were from New york, homemade coleslaw with local cabbage and onions and carrots mayo not local,and homemade tarter sauce . I guess I need to add mayo as an exception. I know I could make it but the oil would not be local so why bother.Joe went to a friends today and they sent home a bag of what I think is Australian spinach. We had bought spinach at the farmers market this summer and when I got it home it was thick leaves with a slight fuzz so I was not sure if it was really spinach but it was good. So I investigated online today and came to the conclusion that it is Australian spinach. I love free food!!
No comments:
Post a Comment