We are coming to the last of our frozen bounty from last year's growing season. In order to cover everyone today, we ended up with a mix of squash and tomato purees. The squash puree is a mix from our fields, as well as High Mowing. If you see any teeny green flecks, that is just some acorn squash skin that squeezed through the food mill. It's entirely edible and shouldn't harm the consistency. The tomato puree with red pepper will go to Sweet Clover share members and would make an excellent pasta sauce, sprinkled with grated Bonnieview Ben Nevis cheese. Try sauteing some minced onion and garlic, adding the puree with some dried basil, marjoram, salt, pepper, red wine and honey, and then simmer for about an hour. Both of these should go right in the freezer, if you don't plan to cook with them in the next few days. Thaw in the refrigerator over night.
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Squash Puree/Tomato Puree
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