We had a terrific vacation in Alaska. The scenery was gorgeous, the hiking exhilarating, and the float plane trips amazing. I was inspired by the folks I spoke with who grow and hunt food for subsistence. And when we returned home there was a bumper crop of cherry tomatoes waiting for caprese salads. Last weekend I really dug in and preserved a bunch with both my own garden bounty and some from the farmers market. I canned roasted salsa with tomatoes, hot peppers, and garlic from my garden and an onion from the farmers market. I also canned spicy green bean pickles, garlic cucumber pickle chips, and peach butter. Our herbs are also abundant so I made and froze fennel frond pesto and Thai basil pesto. The second I make with Thai basil, cashews, salt, garlic, Thai chilis, and coconut oil. It's delicious tossed with rice or rice noodles or stirred into a Thai-spiced pumpkin soup I make in the autumn. Other years I have found myself forgetting to enjoy fruits and vegetab...
This is a blog about eating local through gardening, farmers marketing, and preserving the harvest in Denver, Colorado.