We are in mid-summer and the fruits and veggies are bursting from our gardens into our kitchens--that is, if we sowed the seeds in spring and early summer. You may, however, have an abundance that overwhelms when you can't face yet another tomato and you wish the cucumber plant would stop producing already. It is at this time that your ingenuity needs to kick in. If you have a freezer, you can take advantage of your surpluses by combining the extra bits and pieces into ready-made soup packages. If you keep a ziplock bag handy in your fridge, you can throw whatever is on hand that underwhelms your appetite now--due to an elegant sufficiency--and chuck it into the freezer when it is full. Later, in the fall or winter, you can simply dump the contents of the bag into a soup pot with some stock made from your last broiler chicken. Yes, making soup stock from scratch does require time, patience and some dish washing. But the results are worth it when you sup on the bone-warming soups you create. Have a great harvest.
Christian
Christian
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