Wholistic Woman
Embracing a whole life approach to wellness
As you can probably guess from the title, it will be a week of canning posts here at The Local Cook! On Labor Day I had a marathon canning session. I made basic tomato sauce, pizza sauce, salsa, bruschetta preserve, and zucchini relish.
No, it's not winter (even though it feels like autumn outside!) I was pleased that I could use many of my CSA vegetables for this stew.
When the Daring Kitchen asked me to review The Blackberry Farm Cookbook: Four Seasons of Great Food and the Good Life by Sam Beall, I was super excited. I'm always looking for seasonal cookbooks.
Even though I sing the praises of CSAs on this site, and tend to overlook the farmer's market, I want to say that I love 'em!
I was overjoyed to find this recipe in Simply in Season. I thought it would be a great way to use up some heirloom tomatoes from my CSA!
