Yesterday, we were busy weeding in the garden. When we were finished with that, it was time to work in the kitchen.
I started out with some green beans (yes, our garden colander has seen better days; I've had that thing now for well over 30 years)
And then did some broccoli. We had already taken the main broccoli stems a few weeks ago; now we're cutting off the side shoots to keep the plants going.
Had to get the peppers chopped and into the freezer. We wash, seed, and then chop both the green bells and the hot peppers. Those tomatoes will go into the basement to ripen a bit more before I make sauce.....probably in another four or five days. This time of year, we always have tomatoes in the basement ripening up (I can't keep them in the kitchen as the cats will try to eat them).
The corn was next; so far this summer, we've had about 130 ears of corn. Some we froze on the cob, but most of it was cut. That doesn't include what we've eaten at dinner. It's wonderful to walk up to the garden and grab a few ears of corn for dinner! While I was working in the kitchen, Rick was outside husking corn. We blanched, cut, and bagged.
I was making beef pot pie for dinner yesterday, so Rick dug up some potatoes. He wanted to check on the carrots, too, so he dug one. We're going to let the carrots go for a week yet and then we'll dig them, other than the ones we bring in for dinner salads. I made some sweet and sour carrots one night last week; they were delicious. The potatoes are still dirty; I hadn't washed them yet.
And I finished up by making two quarts of tomato sauce for the freezer. The sauce is skinned, seeded and chopped tomatoes, chopped peppers, chopped garlic, chopped carrots, and spices cooked together until most of the liquid has evaporated. Then I throw it all in the food processor until pureed. Throw it into freezer containers and freeze.
It took several hours to get it all done, but it was worth it.
I started out with some green beans (yes, our garden colander has seen better days; I've had that thing now for well over 30 years)
And then did some broccoli. We had already taken the main broccoli stems a few weeks ago; now we're cutting off the side shoots to keep the plants going.
Had to get the peppers chopped and into the freezer. We wash, seed, and then chop both the green bells and the hot peppers. Those tomatoes will go into the basement to ripen a bit more before I make sauce.....probably in another four or five days. This time of year, we always have tomatoes in the basement ripening up (I can't keep them in the kitchen as the cats will try to eat them).
The corn was next; so far this summer, we've had about 130 ears of corn. Some we froze on the cob, but most of it was cut. That doesn't include what we've eaten at dinner. It's wonderful to walk up to the garden and grab a few ears of corn for dinner! While I was working in the kitchen, Rick was outside husking corn. We blanched, cut, and bagged.
I was making beef pot pie for dinner yesterday, so Rick dug up some potatoes. He wanted to check on the carrots, too, so he dug one. We're going to let the carrots go for a week yet and then we'll dig them, other than the ones we bring in for dinner salads. I made some sweet and sour carrots one night last week; they were delicious. The potatoes are still dirty; I hadn't washed them yet.
And I finished up by making two quarts of tomato sauce for the freezer. The sauce is skinned, seeded and chopped tomatoes, chopped peppers, chopped garlic, chopped carrots, and spices cooked together until most of the liquid has evaporated. Then I throw it all in the food processor until pureed. Throw it into freezer containers and freeze.
It took several hours to get it all done, but it was worth it.
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