Yes, the season is heating up and our veggie plants are already in varied stages of life cycle, with tomatoes, cukes and peppers in the ground and mesclun already producing copious greens. But believe it or not, we're still enjoying last year's harvest - from our freezer. The other night we pulled out a still delicious cherry tomato sauce that is perfect over bowtie pasta with olives, feta, capers and pine nuts. (Click here for the recipe.) I also gobbled up the last of my goat cheese tart slices a couple of weeks ago, another awesome treat. And the other day we made pesto chicken with sauce we saved from the fall. We even have a few more containers where that came from, which should take us right up to this year's first harvest! 
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