Edible Garden

I'm not a huge vegetable gardener.

Mostly because for the first three years on this property, groundhogs ate everything I tried to grow.

Now that I got rid of our old shed, they have no place to hide and consequently, no place to live.

The buffet is closed.

We're just starting to eat the lettuce and radishes now. There is nothing so nice as free, yummy lettuce. Completely free of chemicals. I love it!

I noticed the peas are starting to bloom. 

 Such a beautiful flower.

One of the wettest seasons on record. I don't think my tomatoes are happy.

Trying some interesting heirlooms this year: Bloody Butcher, Charlie Chaplin, Kellogg's Breakfast, Sugar Plum and Big Rainbow. Also planted 2 Sungolds and a Brandywine.

Bought a tomatillo plant to try. I see a bug on it.

I just love salsa verde.

I'm in love with the colors on the purple cabbage leaves.

Even planted some strawberries. Fingers crossed I will get to taste these. I even put up a little fence, my feeble attempt to keep out the varmints.

"The first gatherings of the garden in May of salads, radishes and herbs made me feel

like a mother about her baby - how could anything so beautiful be mine. And this emotion

of wonder filled me for each vegetable as it was gathered every year. There is

nothing that is comparable to it, as satisfactory or as thrilling,

as gathering the vegetables one has grown."

- Alice B. Toklas

Saucy

When life gives you lemons, you make lemonade.
When your Mom gives your organic heirloom tomatoes, you make sauce.
So I'm at it again. The sauce is bubbling away on the stove as I speak. It's so yummy and super healthy I had to make a second batch!

My recipe...

Step 1. Aquire 20 + pounds of homegrown tomatoes. Store bought absolutely will not do!


Step 2. Cut a cross in each tomato and drop in boiling water for 60 seconds. This will enable you to easily peel the tomatoes and cut out the core.

Step 3. Throw peeled, squished tomatoes into the largest pot you own and toss in a green pepper, kosher salt, an onion or two, whatever herbs you like, a wee bit of sugar and some garlic.




Step 4. Cook on medium for several hours. Skim off any foam on the top and discard.

Step 5. Run ingredients through a food mill. This will get all the seeds out. I was lucky enough to be given a premo one from Italy. I LOVE it!

Step 6. Cook down on low/medium until desired consistency. I like to cook mine until around 8pm.







Step 7. Cool and freeze. Save a little to enjoy for dinner tomorrow night:)


On a seperate note. I was abot to paint two things for ebay this weekend while my husband watched our daughter. A really cool Halloween vase and a horsey Halloween sign. They are both on ebay right now!
Thanks for reading - now go get some tomatoes while they are in season and make yourself some sauce. You will be glad you did when you're eating it over the winter!