We are still enjoying our home canned herbed tomato sauce (Ball Recipe). Our newest, and favorite way to use our frozen (previously roasted) spaghetti squash is with the sauce and homemade meatballs (also previously frozen, with oats, not bread crumbs). It's delicious and easy. To make this in the crock pot I thaw the spaghetti squash and squeeze out any water first. I layer that in the crock pot, with sauce, then the cooked meatballs (cooked from frozen), then more sauce. I set it on low all day to enjoy later. We are also using the freshly snipped green onions from the herb garden. I have a few items in the freezer we are highlighting on our menus right now, so we make sure they are eaten. Those items are the ones we grew a lot of last garden season. Green beans top the list. I'm planning on a few sides with those. We have plenty of diced and sliced bell peppers, more spaghetti squash, shredded zucch...
Inklings from the Farmhouse, embracing balance and new beginnings.