By Amy Pennington
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I, for one, seldom remember to wrap it up and store it properly, so I’m often whipping up a batch of these fragrant bread crumbs. Play with the proportions by increasing or decreasing quantities, depending on how much bread you have or your flavor preference. � loaf leftover bread, cut into 1-inch cubes 3 teaspoons kosher salt 1 teaspoon freshly ground black pepper 6 sprigs fresh thyme, leaves picked and chopped 1 branch fresh rosemary, leaves picked and chopped 3 sprigs fresh sage, leaves picked and chopped � cup olive oil Preheat the oven to 375 degrees F.
TOMATOES. Tomatoes are the one fruit that I do not (often) preserve in summer. Canned tomatoes are readily available and affordable, so I purchase a few cans at a time and keep them handy for when I don’t have fresh produce available. Buy organic canned tomatoes and opt for tomatoes that have no added flavor or salt. ) If you have time on your hands and can preserve tomatoes, I highly endorse the endeavor. Be sure to keep a tube of tomato paste in your fridge as well. The tube version minimizes waste from opened cans and keeps for a long while after opening.
As with an onion, if garlic sprouts, taste a sprout to see if you like the flavor. If not, cut it from the clove and use the garlic as you normally would. POTATOES. Almost all varieties of potatoes store well in a cellared environment. If you have a cool garage, keep them there, in a paper or burlap bag. If not, choose a dark, dry, and cool cupboard in the house for your potatoes. If they sprout but remain firm, cut away the sprouts and prepare as usual. If they have sprouted and are soft and wrinkled, potatoes are best sent to the compost bin.