Tuesday, May 4, 2010
Spring Eats: Asparagus Pizza with Summers Past Pesto
I'm fairly certain some people thought we were crazy when we went out and bought a chest freezer -- primarily because this freezer wasn't the smallest one on the market. Nope -- we have 20+ cubic feet of gorgeous freezer space, complete with storage bins that we can lift in and out. We went with a chest freezer since they were more efficient than an upright, but we'd heard horror stories from others who claim to have "lost" things in the bottom of their chest freezers. So, right off the bat, we developed an organization system. We bought a few plastic storage bins that fit into the freezer and help us to organize the foods by "type" -- tomatoes/sauces in one, meats in another, veggies in yet another. We also created a freezer list, which lives upstairs. It's been hit-or-miss lately, but the idea is that we keep the list up to date -- adding new items when we put them into the freezer, and crossing items off when we use them up. Works pretty well, and it keeps us eating locally -- even in the dark days of winter.
One of the items that makes me glow when I think about our freezer is... pesto. OH, yeah. When summer hits, you'll find us growing plenty of basil in our garden. Heck, we practically eat the stuff out of hand. But, we also love to use the leaves to make plenty of pesto -- for storage. Basil, garlic, toasted pine-nuts, and a bit of oil -- and we're set (I purposely leave the cheese out when I'm freezing pesto). I put pre-measured quarter-cup portions into small storage containers or baggies -- and pack them all into the freezer for that dreary day in January when we could all use a bit of a pick-me-up.
Sourdough pizza crust
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