I washed the blueberries and allowed them to air dry then placed them on a sheet pan in a single layer and stuck them in the freezer to flash freeze. They are now all back together in a little square freezer container waiting to be added to smoothies, to top a bowl of steel-cut oatmeal or banana pancake or just as a little snack.
The cucumbers may become pickles tomorrow. Nickey picked them out this morning and got five pretty large ones for a dollar. After pondering today, we may be going to Walmart and buying canning supplies so we can try our hand at that. We're becoming such homesteaders! :)
The green beans got snapped as we watched Grey's Anatomy. I never watched the show while it was on the air, but now Nickey has me hooked on the reruns from Netflix. They'll get blanched hopefully later tonight and go into the freezer.
The peppers are all Nickey's. She could eat them raw. I could make some salsa, I guess. We'll see what happens to them. I chose two of the milder ones for myself.
Aren't those eggplant gorgeous? They, along with the peppers, are from Black Creek Farms, certified organic gardeners, here in Columbus. We chose three different varieties of an Asian eggplant according to Lydia Enlow, co-owner. If I remember correctly (and I may not), they are "Bride", "Ichiban" and something else. I could totally be lying, who knows? Anyway, these beauties are, of course, slimmer than the eggplant we're used to seeing. Lydia told me they were also a bit sweet, as opposed to the eggplant I had bought at Kroger the day before, which would be a bit more bitter. She suggested slicing them in half length-wise and grilling or broiling them. They'll be a side dish possibly for tomorrow night's supper.
The tomatoes... they are all in a big pot right now. I roasted them with olive oil, salt and pepper then ran them through the food processor and added them to the pot where I had lots of fresh garlic and onions sauteeing. I then diced about a dozen "on-the-vine" tomatoes I bought at Kroger yesterday. It all simmered for close to a couple of hours before I added some fresh basil. After using some for tonight's supper, the rest will cool and I'll put all the good delicious homemade tomato sauce in the freezer for future use.
I'm so proud of myself... one, for actually getting up early enough to make it to the Farmer's Market. Two, I bought some beautiful fruits and vegetables and three, I've already put the majority of it to good use and it won't be wasted. I feel very accomplished.
Now, to get back to supper... I have a lasagna of sorts in the oven. Remember the eggplant I bought at Kroger yesterday? I sliced it up and put it in my Pampered Chef Grill Pan for a bit with a little olive oil, salt and pepper. Then I put it into a small baking dish. I topped it with about a half pound of cooked turkey Italian sausage (sweet), then ladled some of my tomato sauce over that. When it comes out, I'll shred just enough fresh grated Parmesan to give it a little of that cheesy flavor.
What's for supper at your house?
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