The Whole Story — oil free recipes

Preserving the Harvest

Posted by Jessica Meyers Altman on

So harvest time is in full swing here at our house! You know it is when every portion of your 2 refrigerators, and all over the counters, there are green beans, tomatoes, peppers, eggplant, and zucchini. As crazy as this time of year is (plus getting back to school and schedules), it's what I look forward to all year! How do I deal with it all? Well-I preserve it in multiple forms. The following are some things I'm doing right now: 1) Hardy Herbs: If you grow fresh hardy herbs like sage, thyme, oregano, mint, rosemary, and lavendar: cut them...

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Zucchini Love

Posted by Jessica Meyers Altman on

   Zucchini is a food that feeds us all year long. We have such a love for this summer gourd that we take pictures of out kids with zucchini bats each year.  If anyone ever want to guess the secret ingredient, they always know it's ZUCCHINI!!!  I shred it and use it to make zucchini pancakes, zucchini breads, breakfast bars, and cookies. It's awesome as a filling for banana peppers and cubed in lentils and other bean dishes.To preserve the overabundance I usually have, I freeze it shredded to be added to soups, stews, and sauces throughout the winter.  I...

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