Frozen for Winter

wash and uncap

boil just long enough to easily remove skins

set on a plate, tops down and slide the skins off

halve and cool

Adding a sprig of fresh basil before freezing locks in a fresh flavor. I use Big Mama Plum tomatoes and usually start them as seeds myself in recycled newspaper pots I also make. They are meaty and enormous and make beautiful sauces. There are minimal seeds in this type of tomato, so there's no need to remove the seeds, unless you really want to. 

Today, I skinned and halved one bushel and expect to have another before the season it finished. Happy gardening!

Organic Chicken Sauteed in a Peach Balsamic Reduction Sauce with Crimini Mushrooms

This is one of my favorite dinners and my friend Garrett recently asked for it, so since it's all typed out, please feel free to enjoy it :)

ORGANIC CHICKEN SAUTEED IN A PEACH BALSAMIC REDUCTION SAUCE WITH CRIMINI MUSHROOMS

INGREDIENTS:

• salt & pepper
• 2 tbsp extra-virgin olive oil
• 8 skinless, boneless organic chicken thighs
• 1/4 cup balsamic vinegar
• 1/4 orange marmalade (can sub. peach or apricot preserves)
• 2 tbsp butter
• 1 medium onion, sliced or diced
• 1 handful of crimini mushrooms, halved
• 3 cups arugula or baby spinach (optional)

In a large skillet, heat the extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add the onion and lightly sauté. Season the chicken with salt & pepper and add to the skillet. Sauté the chicken until crispy and brown, 8-10 minutes. Transfer the chicken to a platter.

Whisk the balsamic vinegar and marmalade into skillet, scraping up the browned bits from the bottom of the pan. Lower the heat and simmer for 1 minute, adding butter and mushrooms at this time. Return the chicken to the pan and coat with the sauce. Remove the pan from the heat and if you'd like to add baby spinach or arugula, you can do so at this time.

This dish can be served with pasta, rice, potatoes or salad. My favorite is with a sweet potato.

SERVES: 4

enjoy, Christa