Sofrito is a regular starting point for all of my bean dishes, and that base, without hot peppers or cilantro, is what goes into my pasta sauces.

I haven't done any research lately, I've worked on other projects. The first hard freeze of the season was early on Wednesday morning, so Tuesday afternoon I picked many pounds of garden produce. Lots of green tomatoes to make into relish, other things to cut up and freeze. This time of year gardeners realize that there are options to preserve the good food quality of produce that isn't ripe yet. It's part of the learning curve. I remember years ago having to toss green tomatoes because the plants got a frost on them and I didn't know how to ripen them indoors. You can't can with them if they were hit by frost - these days I make sure to give myself the most options possible. Healthy eating is the by-product.

SRS