From Garden to Pot

 

On my stove top at the weekend was a big pot of onions, tomatoes and mushrooms. I cooked this trio slowly and with pride as everything in the pot that was green and red was out of my garden. This melange was eaten with brown rice and then the remains frozen to add to pasta sauce at a later date. I am picking about 5 tomatoes a day, not quite a glut but I did have quite a few to dice up for this dish. All the onions used were spring onion plus a couple of immature leeks that I pulled up accidentally. The mushrooms were plucked from the shelves of the supermarket but were pretty good considering from whence they came. All in all this combo made a versatile base dish and its freezability is such an asset as we can then enjoy home grown produce further down the track.