I had phyllo left after my last adventure with Herb and Zucchini Phyllo Pies. Naturally, I still have zucchini. So I decided to give it another try. I made this batch a little more substantial – just because. Zucchini Samosas Preparation and cooking time: 20 minutes Ingredients: 4 sheets phyllo dough 1 small zucchini, grated or shredded finely (small holes), 1 1/2 cups handful of fresh basil leaves 6 slices … Continue reading →
In addition to my 3 cherry tomato plants I have a few regular-size tomatoes: 2 yellow, 3 orange (1 was mis-labeled) 1 black, (should have had 2 – see orange) 2 red, 2 beefsteak and 3 Roma. All the tomatoes have been ripening steadily this week so I have been busy freezing them. The easiest way to freeze them is to pop them, whole, unpeeled, into freezer bags and freeze. … Continue reading →
After weeks of me fussing and fretting over it, the potager (vegetable garden) has finally started to produce. I can hear the garden gods laughing "you wanted it; here it is". Now comes the eternal question: What do I do with all of it? The freezer is slowly filling up with courgette: (zucchini), freezer bags full of shredded, boxes full of soup; and tomatoes: baggies of sauce and peeled chunks; … Continue reading →
