Grilled panzanella tomato salad makes an easy summer meal after a long day in the garden.
Every year, around the summer solstice and over Father’s Day weekend, we take a break from weeding, watering, harvesting and preserving to head to the Midwest Renewable Energy and Sustainable Living Fair in Custer, Wis.—the largest in the world that draws tens of thousands of people from all over the country.
Use ripe but still firm stone fruits for grilling and add them to your summer salad!
Here’s a basic law of food preservation that we too often forget in our family: Frozen zucchini is not red wine. Translation: Preserve what you need, eat it up over the course of the year, and start fresh the next season—especially when you freeze your garden bounty like we primarily do.
