A recipe I used this weekend called for 2 pounds of peeled, uncooked shrimp. I hated to waste the shells, so I made stock. Today I put two packages of 1.5 cups each into the freezer. Not even a little bit local, of course, but it all fits in with trying to develop a habit of preserving what I have.
Tastings and Tappings Report: March 24, 2017
8 hours ago