Summer Garden Bounty

We’ve been enjoying the fruits of our labors this surprisingly mild August. Our Chimney and Castle Gardens reflect their tenders’ somewhat disjointed comportment:

Corn dominates the Chimney Garden while Morning Glories and Black-Eyed Susans provide color amongst the Castle Garden’s chives, thyme, peas, and spinach.

Bumblebees have been enjoying the Sunflowers.

The red hair of the Shoepeg corn‘s ears peeking out.

And, of course, tomatoes! Both our Mortgage Lifter and Mr. Stripey tomato plants have been producing steadily for a couple of weeks now. Since the weather has been cool, we’ve been cooking them down into sauce that we then freeze.

For the first batch we started with about a half-pail (upper left) plus some loose ones (bottom). The pot was full before we used them all (leftovers upper right).

We used the pasta pot with strainer to scald the fruits to loosen the skin for removal.

The full dutch oven, ready for overnight simmering.

12 hours later, it has reduced down to a thick, intensely tomatoey ambrosia. It went another hour before I deemed it thick enough for pizza sauce.

For batches 2 and 3 we cooked in the pasta/stock pot and used more tomatoes. This pot is still simmering as I type this.

The finished product, in two convenient sizes: thin, quick-to-defrost pizza sauce (left) and a larger size for pasta sauce and stews (right).

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