For Week 4, 2021, make this Zucchini Butter (formerly melange among other names).  Start at minute 10:18 for a demonstration.

An overview of the week's vegetables with ideas for preparation and storage and potential recipes starts at 1:00

Terrie demonstrates three methods of "pushing food forward":

1) Frenching, steaming and freezing green beans,

2) Using up lots of zucchini; condensing all the fiber and nutrients while bringing forward sugars and an umami useful in a wide variety of dishes.

3) Sauerkraut: a Primer in Fermentation. Make sure you have some nice bratwurst on hand when this kraut matures.

As well as a lovely dinner of a rich mustard sauce over steamed potatoes and broccoli.

This week demonstrates one recipe in addition to three methods of pushing food forward. None of the information in these videos is proffered to form a rote, step by step, highly focused "how-to", but is there instead to provide templates for how to use different foods in different combinations, with a variety of methods.  Our goal is to give you increased degrees of freedom to vary from any one recipe until recipes, per se, are generally not required.  That said there will be little morsels of understanding hidden all through these videos that will hopefully work toward that end whether or not you're interested in making any one recipe in particular.