Tuesday, September 8, 2009
Outta the Garden
When gardens are fully loaded with God's bounty, what could be better than picking it right of the vine and setting it right onto the table? Not much!
1. put into a bowl:
tomatoes-cut into small pieces
2. put into a steamer for about 30 seconds:
bok choy-chopped (green leafy parts too)
3. toss all in one bowl with some olive oil, a dash of Bragg's Liquid Aminos, and fresh pepper
Here is my little fella, showing you his food-messy face and a bite of salad!
~ Did you know? Green bell peppers are actually UNripe peppers. We avoid the green ones in the store and wait for them to turn a brilliant color in the garden.
~ Try something new this autumn...make spaghetti sauce from scratch--wonderful smells will fill your home for about 6 hours while the tomatoes cook down.
My recipe: 15 tomatoes, cored. Blend about half. Chop the other half. Do this while 3 big onions are sautéing in a olive oil. Add tomatoes to onions. Turn heat to low. In about three hours add some herbs (if fresh, use more).
Simmer for about 6 hours. Stir often. When it's done, pour into shallow roasting pans to cool. Put into freezable containers. Place in fridge overnight. Put in freezer in the morning.
Viola! Pizza sauce. Spaghetti sauce. Soup base. Add additional herbs to suit the wintertime meal on the menu.
* If you have noticed a lack of input here on the blog it is because we are knee-deep in food preservation, homeschooling, tending to the ranchola, and praying for this nation. I do believe that it is important to share recipes and facts and ideas and encouragements, but I do think it is more important to tend to those other listed items. If there are any readers left, try something new and fun with God's bountiful harvest!