Native Cooking

When we grow our own vegetables we cook and store enough of them to get us well into winter, I’m sure you do the same. One year we had a super crop of butternut squash that lasted into late March. That never happened again, but whenever I look at a bushel basket of corn, tomatoes or squash I feel rich, then I snap out of it and remember I’m at a farmer’s market! Some years have been great, others not so much. Even if you process, can or freeze just a few vegetables, they can provide support for main dishes. A ton of tomatoes can become sauce or squash frozen in chunks and used as hearty side d...

 
 
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