Freezing Time

Tonight's dinner included one of the cubes of pesto that I made and froze this summer. All day my kitchen smelled like fresh basil as the cube thawed. The flavors burst in my nose and mouth as I ate my pasta. It was like eating July on a cold, December day. That's one of the things I enjoy about growing and then preserving my own food -- I not only capture the taste and nutrients, but my freezer is also full of little time capsules, ready to unleash the life and vibrancy of summer while the snow piles up around the windows.