Posted by: virge1701 | September 8, 2010

Turning Fall’s Bounty into Winter’s Treasures

Now is the time of year where many fruits and vegetables are at their peak of freshness, flavor and vitamin content. What to do with all of that crispy, sweet corn? Or how about those freshly picked local apples, squash, herbs, tomatoes or cabbage? Now is the time to stock up on all of the amazing, delectable produce that the Hudson Valley has to offer. By stocking up on these items now, you can make delicious creations and freeze them.

Picture it– it’s a frosty November evening, you just come home from a hard day’s work, the last thing you want to do is cook so unless you’re coming to THE FOLDEROL, you may have to cook. This is the perfect time to take out that soup, stew, sauce or pesto and reheat and serve. By freezing items at their peakness you preserve flavor, freshness and vitamin content! Yum.

Right now is the time to pick all of your remaining herbs or bring the potted herbs inside. You can either dry those herbs for later use or turn them into a delicious pesto. Many people don’t know that you can make a pesto out of almost anything. Dion and I love to create interesting pestos all the time on our days off. Some of our favorites include one with basil, parsley, cilantro, walnuts, garlic and olive oil, or the classic basicl, pine nuts, garli and olive oil. Whatever fresh herb combinations you may enjoy, slip them into the food processor or blender, add some of your favorite oil and a little salt and voila a delicious topping for pasta, chicken or dipping sauce for bread on that cold frosty November evening.

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