The book that I found by Joan Hood at the library book sale for $.50 is becoming very useful. What I have so far: chives (1 TBS in foil packets), garlic in 1 TBS olive oil, raspberries and raspberry sauce (used a little maple sugar to sweeten the sauce), turnips, beet leaves, lemons (part of my $10 buys), 2 onions, chili (very small amount made from tomatoes, corn, a microscopic sweet pepper, garlic, and a dried hot pepper left over from last year), green beans. I plan on making prepared food and freezing it as more becomes available.
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