Tuesday, September 22, 2020

Spaghetti Sauce

Last week's farm share tomato haul was about 11 pounds of plum tomatoes which ripened by the window over the weekend. Today I puréed them in the food mill and then cooked them down with some garlic, onion, celery, oregano, salt, pepper and brown sugar. This was the recipe I was following. From 11 pounds of tomatoes I got 16 cups of purée which then cooked down to 8 cups of sauce. That's now canned into two quart jars and I have more things to store in my soon-to-be-nonexistent pantry. 

Sunday, September 20, 2020


Since in a relatively short time my kitchen will be in shambles and my fridge needs to be emptied, I'm starting the process of clearing out the freezer. What I need to do is convert things that are currently frozen into shelf-stable items like soup or stews that are canned. Today I made stock with the chicken and duck bones stashed there, along with some onion peels I also kept in the freezer. I then took all the stock I made and converted it to soup by adding onion, carrots, wild rice and Swiss chard (the chard came from the farm share). After dinner there was enough soup left over to can in 3 quart jars. These can be opened and microwaved for a quick meal while we are kitchenless. 

I did find some bags of vegetable scraps so might make vegetable stock soon. Or not, if I run out of time. 

Friday, September 18, 2020

A Flurry of Cooking

At yesterday's farm share there were more tomatillos than usual so I got enough to make another half-batch of tomatillo salsa which I made this morning before I have to go to work. Nothing too exciting there, I suppose. What was more exciting is that last night I made karaage which is Japanese fried chicken. The recipe came from when the elderchild and I took a cooking class over the summer. Basically, you cut up chicken thighs into pieces, marinate them in soy, garlic and ginger, and then dredge them in cornstarch and flour and deep fry them. It was terrific, even if I didn't have the "right" mayonnaise for a dipping sauce. 

To go with the chicken, I made dango, which are balls of rice flour that are boiled, put onto little skewers, and then seared and topped with a sweet sauce. We'd had these at a yakitori place in Tokyo and remember them fondly. They're sort of like dinner mochi, I guess. I even let the youngerchild manage the blowtorch to sear them before serving. 

Lastly, we had chilled blanched green beans with a sesame dressing. There were no leftovers. 

Wednesday, September 16, 2020

Pizza Sauce

Last week at the farm share there were plum tomatoes in addition to the heirloom and other tomatoes. We could pick 15 of the plum tomatoes so I kept them, letting my friend have all the heirlooms in return. They were pretty green when I picked them; they ripened all weekend in a bowl near the window and today I made them into pizza sauce. 

I did add a couple of plum tomatoes from my own plants, but that hardly made an impact. 

Once everything was run through the food mill I had 10 cups of purée which was cooked down with lemon juice, garlic, oregano, salt and pepper, and turned into 6.5 cups of pizza sauce. That should last us for the better part of a year, I hope! 

Tuesday, September 15, 2020

Sure Sign of Autumn

It's September, the kids are in school (sort of), the nights are cooler, and raspberries are in season.

This year for raspberry picking we were asked to sign up in advance and each group of up to 6 people would be assigned their own row for an hour. I'd already been rained out of one time slot last week and I was glad for the good weather today. My husband was free this morning and needed a break from work so he joined me and we enjoyed a quiet morning at the raspberry farm.

We brought back 3 quarts of berries which I promptly turned into 10+ cups of jam without added pectin. Raspberry seems to be the jam we always run out of, so it's nice to refill the supply. We have another slot in 2 weeks which hopefully will not get canceled and then we can have more berries just for desserts and snacking.

Thursday, September 10, 2020

Making Room

Well, it's official. I have signed the contract to build my new cabinets for the kitchen, and am about to sign the contract for the whole reconstruction. After over two years of planning, we're going to tear apart a significant part of the house and hopefully at the end of it I will have the kitchen of my dreams. 

But, until then, I have food to prepare, and things to can, and a kitchen and several bathrooms to pack up. This is the part about which I'm most anxious. What do I pack? What do I leave out? What if I need that thing? 

One thing I do know is that I'll be down to one fridge. I admit, I'm rather spoiled to have two. I use the one in the basement for extra cartons of milk and cream, all my flour, all the meat I keep in the freezer, and extra produce from the farm share that usually can last a long time in the fridge: cabbage, carrots, beets. Well, I started the cabbage fermenting last week, and now it was time to tackle the beets. After all, 10 pounds of beets takes up a lot of space that I could be using for other things. Since it's about to become the primary fridge I need to make room.

So. Now I have five quarts of pickled beets and some prepared golden beets ready to make into cake and for me to eat. No one else in the family eats them, at least, not voluntarily. The kids won't touch them at all, unless they've been made into cake. 

Wednesday, September 9, 2020

Salsa Amarillo

Before I head out to the farm tomorrow for more tomatoes, I needed to finish what I had in the house. That included what was left of the big-as-your-head tomato I used for last night's tomato tart, and also 2 large golden heirloom tomatoes. I thought maybe I could make a salsa that preserved that yellow color. So I roasted the tomatoes with half a large onion and six yellow Hungarian hot wax peppers. I also roasted a jalapeño but I ended up not adding it as I didn't want to affect the color of the salsa and, after tasting it with just the wax peppers, it was hot enough. 

The proportions were: 1 quart tomatoes, 1 cup onion, 6 wax peppers (about a cup? maybe?), 1 T. salt, 4 tsp. sugar, just under 2 T. vinegar. 

The salsa is a beautiful golden color, and tastes amazing, so I consider that a success!