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<\/a><\/p>\nAs noted 2 weeks ago when I bought the last of the Farmer’s market tomatoes…I ate what I could and processed the rest into sauce. I used some of the sauce and then decided I needed to freeze what was left.<\/p>\n
I’d seen a blurb on using paper cups – vs ice cube trays (too small) or flat zips (good!) and decided to give the cups a try. I found paper cups with no wax or other “stuff”. Hopefully, I can peel off the cups, dump the 3 oz of tomato sauce in a pan, slowly heat and “Bob’s your Uncle” – the perfect bit of tomato sauce for 1!!<\/p>\n
The freezing part went fine. The peeling and thawing and use…to be cont’d at a later date.<\/p>\n
Next up is the beets.<\/p>\n
When I bought the beets, I also bought some spicy sprouts. I LOVE a sandwich of beets, goat cheese and sprouts on my own rustic seed bread.<\/p>\n But, browsing beet salad recipes…so as to also use the greens…<\/p>\n Anyway, I ended up mashing several recipes to make a roast beet galette: beets, caramelized onions, capers, HORSERADISH! and goat cheese and my own Brioche<\/a> dough for the “crust”.<\/p>\n Kind of pretty.<\/p>\n Kind of beautiful and VERY delicious. I had 2\/3 for supper and the other 1\/3 for a breakfast.<\/p>\n Yum.<\/p>\n On to the cabbage.<\/p>\n Still enjoying cabbage salads, but an experiment is ongoing this week.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n