Summer squash gratin recipe here.
The Simply Sugar and Gluten Free blog. Can’t wait to try the tortilla soup!
Spinach Pesto recipe. Looks yummy!
Archive for Links
Freezing Yellow Squash
Yellow squash also blanches at three minutes in boiling water and then three in ice water before freezing. If you grate the squash instead of chopping it you only needed to blanche for 1/2 minutes.
There is a LOT of really good information about blanching all kids of vegetables here.
Sunday Linky Goodness
Top 10 reasons to buy from a local farm.
Top 10 reasons why organic vegetables are better and healthier.
Mark Bittman’s veggie burger recipes. The bean burger looks delicious!
Sunday Linky Goodness
Peak Season Map – find what local ingredients are fresh in your hood thanks to Epicurious.
Native Seeds is a clearinghouse for native seeds and other goodies. Seeds are three dollars a pack retail or 1.50$ a pack if you have Native American ancestery.
More southwestern foods at Adobe Milling….beans, etc, at great prices.
Blueberry Hil: A good food blog, lots of GI friendly recipes.
Sunday Linky Goodness
The GI Diet — Addictional Foods. Rick Gallup has updated his red, yellow, & green charts to include some foods not in the book.
Drying Fruits and Vegetables …in the car? (via The Kitchn)
…and a great article about garden sharing (that’s what we do!)
Sunday Linky Goodness
Substitutions For Vegan Baking
Cookus Interruptus – a blog on cooking fresh, local, and organic while also having a life!
Strategies for shopping the farmer’s markets!
Stir Fry Revisited
Broccoli, Onion, and Carrots
Chicken cooking
Raw veggies going in the wok
Steamed veggies waiting for the chicken to be added back
Done!
Recipe here
Sunday Linky Goodness
The Things Your Grandmother Knew blog. You wish you knew things things too!
Not only is this couple eating on thirty dollars a week, they are eating quite healthy, too!
Saving money at Whole Foods. This blogger insists it can be done!!
Freezing Versus Canning
Mark Bittman wrote a great article for the NYT on freezing foods, check it out here.
There is alot of research that shows that freezing food preserves more of nutrients than canning (see Mchael Pollan’s In Defense Of Food) so if you have the freezer space, you may want to consider the canning for the sweet stuff like jams and jellies and freeze the veggies and other goodies. You can also consider it as a green move, filling a freezer to capacity makes it work more effeciently!!
One thing Bittman didn’t mention that is my favorite tip to share is this:
When you are freezing things lay them flat until they are frozen through and then stash them away. If the fluids freeze flat in the bag like in the picture above they will take up less space in the freezer then if you just set them in the freezer, ziplock side up. After they are frozen, you can stack them on top of each other or sideways in small spaces, which is great if you only have the small freezer attached to your fridge.
I also freeze alot of items in ice cube trays then transfer the cubes to freezer bags. This allows me to just pull out and defrost a little bit at a time, like lime juice or my ever-present pesto. Something else you may want to try!
For more info, go here for lots of links on freezing and canning foods
Return Of The Sunday Linky Goodness!
Pesto pasta salad recipe – in case you arn’t yet tired of hearing about pesto.
Food Routes — where does your food come from?
This mediterranean pasta salad looks similar to my recipe but the dressing for it sure beats out mine!
Tired of pesto? How about salsa? More on preserving salsa, canning, freezing, etc. Plus recipes, of course.
