In the garden the corn is done, the tomatoes are winding down, and the peppers are all turning red. This week’s plan is to freeze the rest of the corn still on the cobs, dice and freeze the hot peppers, and make pesto with the basil before it gets too cold. I’ve still got tomatoes I’m making sauce and marinara with, but mainly paste tomatoes, some early girls and a few treasured heirlooms- just enough to have our last BLT’s of the season.
Tuesday- Corn chowder, BLT’s on artisan bread, veggie plate, pear crisp
Wednesday- Soft tacos and fresh salsa with chips
Thursday- Roasted chicken and vegetables, Caesar slaw
Friday- Potato, carrot, & zucchini pancakes with egg & greens
Saturday- Turkey burgers with lettuce/tomato, oven fries, carrot sticks
Sunday- Ravioli (frozen) with creamy pesto sauce, tomatoes and feta