Jenny Wollner

I would have a hard time giving up fruit in general in the winter. 

I love ingredient swaps! I feel fairly comfortable with them, but the list provided by Hennepin County is more extensive than my knowledge. A good friend once told me that the sign of a good chef is being able to assemble a tasty meal with what's on hand. I like pushing myself to try swaps - some work, some don't, but it's always a good way to...

It's been a bit fun to puzzle together clever ways to use leftovers. The one I'm proudest of - I had a few spoonfuls of curry carrot soup left, so I turned it into a salad dressing. 

I have noticed that most of my tossing relates to thinking of certain foods as "special". I put off using them in "everyday" dishes, and then they go bad! It's so silly! I need to shift my thinking a bit. 

Peppers, tomatoes, herbs, squash, tomatillos, greens, carrots, beets, celery.

I harvested all of my peppers and herbs yesterday before the frost. Today I will chop and freeze them the pepers and dry herbs :)