For a long time I was one of those people with loads of good intentions, purchasing hoards of healthy stuff at the grocery store only to discover by the end of a busy week that it was rotten beyond belief.  And into the trash it would go.

Guilty.

Apparently, I’m not alone.  A recent study showed that 39% of Americans feel the most green guilt over wasting food.  Not to mention…  money down the drain. 

Guilty.

Last week our family was pleasantly surprised (blessed!) with a small heap of fresh peaches from good friends.  I knew there was no earthly way we could eat them before they were bad.  What’s a girl to do?  Peach crisp was the first thing that came to mind.  I made three.  And even after all my girlies’ afternoon peach snacks, we were still drowning in peaches.  I cut and sliced until I was dreaming of peaches, and froze every last bit by the quart. 

And then, our sweet friends dropped by another round.  Oh, sweet peaches, how do I love thee?  Let me count the ways:  Crisp.  Cobbler.  Pie.  A la mode.  Shall I go on?

Mom called.  Her kitchen was overflowing with fresh, garden tomatoes.  Did I want some?  (Ha.  Is the Pope Catholic?)

I bartered a bit.  Peaches for tomatoes.  A fair trade.

I spent the better part of the weekend cooking down those lovely, red fruits into a savory sauce, which immediately fulfilled their destiny in a delectable veggie lasagna.  The rest went the way of the peaches, frozen by quarts.

No waste.  And a freezer full of summer goodness to be enjoyed well into the throes of autumn. 

Squeezing the daylights out of a ripe tomato.  Therapeutic.