Veggies into the Freezer
/The day before the pickup of the CSA share and the crispers are still relatively full….it’s time to do some freezing.
Fennel top was chopped and placed in a smaller bag. They might go in soup - or maybe a smoothy. They have a stronger flavor so I will use a little at a time.
The summer squash is in chunks. They’ll be great in smoothies and stir fries….or thawed and processed into custards.
On the plus side, I managed to use the beets (including the tops), the scallions, the snow peas, a small head of lettuce, the carrots (with tops), the broccoli, the cucumbers, and some of the summer squash. It’s not that I didn’t eat a lot of veggies….just that the CSA supplies an overwhelming amount of them this time of year! At least I don’t waste any of them….but my freezer is getting very full.
Unique for Yesterday:
Catching up on Fashion as Design course. I enjoyed the Fashion as Design Coursera Course back in April. I didn’t complete all the assignments, so I am still getting updates for the class; the instructors are adding to the course material. The latest offering included some zoom meetings about fashion related to news (specifically masks, the pandemic, Black Lives Matter) and a panel discussion on how designers have approached the pandemic crises and the nature of ‘emergency’ itself. And then some videos and a forum on makeup. I signed up for both meetings that will be held later in the week and watched the videos immediately.
A wedding with the bigger celebration being postponed to the 1st anniversary. There was a July wedding planned for a family member that lives in Texas which I had sent along a gift and regrets that I couldn’t attend. Now it’s been changed to be a dramatically reduced event with just bride, groom, and the 2 sets of parents….and then a big celebration planned for the 1st anniversary. A good plan! It’s something to look forward to in 2021.