This week's share from the farm::
4 pints of cherry tomatoes
7 pounds of mixed tomatoes
2 heads of Lettuce
1 bag of Onions
1 bag of Beets
Zucchini & Summer Squash
Plus I picked up an extra 35 pounds of tomatoes to put up. I spent all day making this sauce yesterday. The last batch was finished up at 10:30. I doubled the garlic and added fresh basil from our share for the italian one. 35 pounds of tomatoes makes 9 quarts of sauce….. and it is out of this world awesome goodness. I did five marinara and four with just garlic. I imagine the plain one will make some seriously good tomato soup with a bit of veggie broth added to it. I filled wide mouth jars with a one inch head space and chilled them overnight. All of them went into the freezer this morning. As long as I follow these steps, I haven't had a jar break.
More good food stuff::
Zucchini Fritters, every week. I always make a triple batch so we can eat them cold for lunch the next day. Luke says "it's like a good vegetable pancake."
Erin made this. I want to eat at her house for dinner.
My big kid has been in Alaska with his grandparents for the past few months. When he comes home I am making him one of his favorites, Moussaka. I love how the chef in this post is honest about this being an insanely involved dish. Not a typical thing around here, but good for a little celebration.
What are you cooking up from the farm or garden? Do share….