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Let the Harvest Begin

August 23rd, 2014

I’ve been harvesting a few small cherry tomatoes here and there, but have been waiting for my main crop of canning tomatoes to ripen.  That happened this week.  Since I’ve been feeling under the weather, I let them sit on the vine.  Thankfully, they kept very well, but were in need of harvesting.  Along with the tomatoes I picked basil, thyme, rosemary, oregano, and parsley for my batches of passata. My harvest ended up being about twenty pounds yesterday, that should make four batches of passata.
Tomato Harvest (1)
I’ll also add onions and garlic to the mix along with salt, pepper, and a little olive oil.  Everything will be slow roasted in a low oven until the tomato sugar slightly caramelized and everything gets jammy.  Then I’ll put it through the food mill and can it in pints.  This type of sauce works for everything from pizza sauce to a savory tomato soup. If I have time I’ll write up the recipe next week, it’s definitely one of the few I make now.

What are you preserving from your garden this weekend?

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Shop through these links and I get a few cents each time. It's not much, but it allows me to buy a new cookbook or new gardening book every couple months. I appreciate your support!

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This is a daily journal of my efforts to cultivate a more simple life, through local eating, gardening and so many other things. We used to live in a small suburban neighborhood Ohio but moved to 153 acres in Liberty, Maine in 2012.

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