We’re in a subzero cold snap that should last at least a few more days. The temperature was eight below when I got up and managed to make it only four degrees above the zero-mark before shivering its way back down the thermometer.
But I don’t care (much), because the house smells so good.
After DF had his lunch he filled the five-quart West Bend slow cooker with the contents of the boiling bag, some vegetable cooking water from the freezer and the water left from last night’s boiled potatoes.
(That last included little bits of spud because I got distracted and let them boil perhaps a bit too long.)
This time around the boiling bag contained carrot tops, apple cores, the tough ends of romaine leaves, onion skins, potato peelings and a handful of very small, very green tomatoes from the greenhouse project. Although all of the bigger tomatoes and some of the smaller ones eventually turned red after we brought them indoors, the little ones were stubbornly bright-green and beginning to soften. Thus we sacrificed them to the soup and are already dreaming of next spring.