ReLocavore: Redefining "local"

Back to Wisconsin, my cheesehead friends


2 Comments

This Week in Veg: Italian, anyone?

2014-08-19 21.00.51

I have tomatoes, onions, garlic, parsley… I think I will make Italian food. Yum!


8 Comments

What can I do with 4 cups of tomato liquid?

I need some ideas, quick, about what to do with 4 cups of tomato liquid. It’s not tomato purée, it’s the liquid that I got after straining the jelly and the seeds from middle of a bunch of tomatoes. It’s much thinner than tomato purée, and doesn’t have any fiber in it. What should I do with this?

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