Labor Day weekend is flashing it’s yellow lights of warning. Not only does it mark the official end of summer, but also provides the heads up that summer’s finest — sweet corn, Jersey perfect tomatoes and crisp kale — are on their way out. For some people, Labor Day weekend might be that final chance to swim in the pool or lake, but for me it’s a warning signal that I better keep cooking and freezing — and fast!
This week was quite productive in that category as I started my week making fresh tomato puree with Lou and Chr
istina. As you may already know from other postings
on my website, Lou has this unbelievably efficient set up in his basement to cook, press and package Jersey tomato sauce. I’m always honored when I can be apart of this tradition. Not only do I get 17 quarts of tomato gold to tuck away in my freezer, but also a chance to spend precious time with my two friends.
My week continued in the farm fresh category as I taught a private cooking party in someone’s home with a Farm Fresh Freezer Friendly theme. I had done an enormous amount of pre-prep to make the evening a success, which is certainly measured by the quantity and quality of food my students get to take home but also with the fun had. Though you’d have to ask one of the women at the party to know for sure, I am fairly confident that the evening was a success.
I had a hefty agenda teaching 17 women how to make homemade tomato sauce, an eggplant bake, sweet corn empanadas and swiss chard, scallion and chicken dumplings. And oh what recipe to share with all of you! Tough choice but I think my farm fresh sauce is the way to go for today. Enjoy! And get cooking and freezing.
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