Summer is here which means my life gets a lot easier. I can sit right back relax and just let mother nature do all of the work. A quick saute, a sprinkling of fresh herbs, a glass of chilled wine, and dinner is served!
But what happens when a load of beautiful organic produce from 3 Sisters farm (Ipswich) is left over from the holiday CSA? I guess it's time to get back to work and to start preparing for the long cold winter. This provides a great teaching opportunity for our class, "What to do with the summer bounty?". I see kimchi, sauerkraut, pickled squash, giardiniera or frozen stuffed squash for February. We'll see what direction our program partners want to go but the beautiful product like this will never go to waste.