One of the great things about the trip to Osoyoos is that we returned with loads of produce. I'm loving it.
I made a peach/apple crisp the other night, and yummy yummy roasted tomatoes to go with a pesto pasta. The tomatoes were fresh romas from the produce stand, cut in half drizzled with olive oil, sprinkled with salt and pepper and herbs and roasted under the broiler. SOooo yummy.
I just finished skinning and cutting up peaches to freeze (peach bonanza this winter!), and started putting together three peach crisps to bake and freeze for later. I'm now roasting red peppers and more tomatoes to make a ridiculous quantity of roasted red pepper and tomato soup. I think I'll be freezing lots of that too. I think it could double as tomato sauce later on too.
I love preparing large quantities of food with the knowlege that three months from now when peaches are 3.00 each I'll be able to have yummy peach smoothies and crisp.
Looking through all my soup recipes makes me excited for (dare I say it) fall and winter...so I can make yummy hearty soups and comfort foods. Mmm..but I'll keep enjoying the fresh produce while it lasts, don't get me wrong!
What about my school and work I had planned to get ahead on this weekend....ahem...ask me tomorrow at 11pm.
“Come and Get It” Cookbook Tour! by Ree
12 hours ago