My goal was to make it to January using only produce from my own garden, and I did it and then some.
Not only do I still have a large bag of swiss chard just in the fridge, but the basement freezer (my Mother's Day gift to myself) and my son's old dorm fridge are packed with sauces, pesto, roasted slices, purees and cut up pieces of everything I grew this year (and a couple of items from the farmers' market and CSA).
It is an indescribable feeling to be able to just hop downstairs (there's an image) grab a bag of something and make fresh bharta, or marinara, or snag an applesauce or some corn relish, knowing exactly where those ingredients came from, and without spending a dime in additional energy output or cash. Yesterday we had Lake Michigan fish from freshpicks with this wonderful sauce.
Cucumber-sour cream sauce
1 1/2 cups sour cream
2 cups cucumber pieces (cubed and seeded, from freezer), thawed and drained
juice from 1 large slice lemon
salt and pepper
Put all ingredients in blender and mix until smooth.
3 days ago