This fresh tomato soup was a creation from the surplus of tomatoes overflowing on my kitchen counter; it turned out to be a delicious, healthy family meal.
Believe it or not, there is a correct and an incorrect way to freeze, and it’s just as easy to do it the right way as it is the wrong.
I’m honored that my roasted tomatillo salsa was included in the Summer 2012 issue of Edible Santa Barbara. Another great recipe in this season’s copy is for these pickled cucumbers.
Summer Harvest from my vegetable and flower gardens