garden fresh basil

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Farfalle with White Eggplants and baby portobello mushrooms

The end of summer is fast approaching, (technically Autumn is officially here, but it still feels like summer).   As we herald in the Fall season, we must come to terms with the inevitable fact that the garden is slowly but surely getting ready for its deep slumber.  To give you an idea, this year’s yield was chock full of veggies with beets, white eggplants, garlic, onions, various colored tomatoes, carrots, okra, peppers, swiss chard, zucchini, squash and pumpkins to name a few.  I’ve already harvested fresh herbs for the winter.  There are various methods of doing this, everyone does it in a different way.  I like to freeze some of my herbs that I chop up and place in an ice cube tray.  I then add either olive oil or stock and freeze the cubes.  I pop them into a ziploc bag, date them and enjoy them through the winter months.

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