Using the Harvest

It is the middle of December and I still have some of these wonderful tomatoes left to eat from last summer’s garden. This variety is Golden Treasure and keeps really well.

The potatoes are slowly but surely getting eaten. So far they are storing well in this potato bin.

The onions are almost gone. Soon I will have to buy some. Wish I had enough to last me through the winter but I don’t.

I do have enough tomato sauce frozen to get me through the winter. And using home grown garlic, home grown peppers which I froze and the last of my onions I made shrimp creole this week. I also used some parsley that I dried and I snipped a couple of bay leaves off the bay plant that I haven’t managed to kill yet. This is a great recipe.

1 ½ cups chopped onion
1 cup finely chopped celery
2 medium green peppers, finely chopped
2 cloves garlic, minced
15 ounces tomato sauce
¼ cup butter or margarine
1 cup water
2 teaspoons snipped parsley
1 teaspoon salt
1/8 teaspoon cayenne red pepper
2 bay leaves, crushed
14 to 16 ounces fresh or frozen cleaned raw shrimp
3 cups hot cooked rice

Cook and stir onion, celery, green pepper and garlic in butter until onion is tender. Remove from heat; stir in tomato sauce, water and seasonings. Simmer uncovered 10 minutes. Add water if needed.

Stir in shrimp. Heat to boiling. Cover and cook over medium heat 10 to 20 minutes or until shrimp are pink and tender. Serve over rice. 6 servings.