What to do with all this home grown stuff?

January 18, 2014

Making Tomato Sauce

Making Tomato Sauce

Along with the joys of harvesting my own fresh veg and some fruit comes a bit of a reality check!  I’ve got to process all this stuff!   For instance for a good part of the last year we have been having a bumper tomato crop.  Now we really appreciate a good red, ripe, tasty tomato as opposed to the things we buy at the shop – all they are good for is slicing and putting on the top of the macaroni cheese just so you have something red there.  Come to think of it paprika does a better job!  So along with tomatoes in the salad and grilled tomato for brekky, the gravy, stews and curries usually have a tomato or two lurking in there.  They are also good on top of the roast to stop it drying out, I’ve made many a batch of tomato soup, Bolognese sauce and I tried drying some and putting them in oil but they were too crunchy.  Don’t know what I did wrong there.

The pantry is now home to many bottles of chutney and tomato sauce and a neighbour friend told me that you can simply freeze whole tomatoes for later use in stews, so there are quite a few boxes of tomatoes festering in the bottom of the freezer.

The finished product.

The finished product.

We’ve also had a lot of zucchini and squash.  As we speak I have thinly sliced zucchini and onion draining in a colander in the cold room, ready and waiting to be made into pickles.  We’ve had zucchini slice, zucchini fritters, stuffed zucchini and zuchs in the stews and curries.  Any other ideas folks??  They are mounting up in the coldroom!

I’m managing to keep up with the eggplant – but only just.  They are the little long skinny ones and have been delicious – even the horrible white grubs think so.

But I think I am going to be snowed under by the okra.  There are about a dozen okra bushes, I dotted them all about the veg garden to provide shade for other plants and they are really starting to produce!  They go into the stews and curries too and I fry them up with lots of different herbs and spices and we have them both hot and cold.  I’ll hit the internet for some new recipes for the okra I reckon.

And lastly the fruit – well we haven’t been drowned in it, but we could be if 8 large watermelons all get ripe at the same time!  One melon busted open when the temperature reached 48 last week, luckily I was present, rescued it and popped it into the coldroom.  It’s a very nice, tasty 6kg melon.  How do you know when to pick them!!!  I know they should make a drummy sound when you tap them – but they all sound sort of drummy.  And yesterday I picked a 9 kg one, will cut it open today, fingers crossed it’s going to be yummy!

Then there are the rockmelons, they too suffered in the heat and the chooks ended up with 3 last week, (they sort of just cooked inside).  But there are more that I have high hopes for, picked 4 good sized ones this morning and ate one for lunch!

As cattle producers we are eating more F&V than lean beef and my halo just might choke me.  Even Greg, when confronted by all the nice salads that I am making, eats more vegetables than meat these days!

Delicious Okra from my garden.

Delicious Okra from my garden.



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