Tuesday, October 4, 2011
Turns out sometimes you're too busy being productive at home to actually blog about being productive at home. Like a squirrel gathering nuts, I have been nesting -- saying goodbye to the season past and preparing for the one to come.
Idea from this delightful book.
There were the home-grown tomatoes, transformed into oniony/Parmesan-y tarts, soup for the freezer, dehydrated disks, and juice, glorious juice.
There were the apples made into chips, dehyrated snacks, and a nice little side dish doused with a citrus-y dressing of orange juice, lemon juice, and diced red onion.
There was the eggplant -- itty bitty ones, to be sure, but enough for a quiche and lovely cracker spread and a couple other dishes I forgot to photograph ;)
And finally, the peppers. Are they not gorgeous?
This year, rather than making pickled peppers, I opted for lots of slivering for the freezer, and a wee bit o' roasting.
To roast, just cut them in half and remove core and seeds, put them in the oven on a foil-lined baking sheet and broil for 10 minutes or so, until quite blackened, then sweat them out in a sealed zippered plastic bag for 20 minutes before peeling.
NOTE: Instructions for roasting peppers came from an old issue of Cooking Light magazine. Salad idea with the roasted pepper puree came from another old magazine clipping -- maybe McCall's? Not sure.