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.
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.
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?
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.|