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The Queen of Sheeeba
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May 2013
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The Queen of Sheeeba [userpic]
A not so victorious garden.

This year has not been a very good year for the veggies. My fault mostly. With gardening you get out as much as you put in and I put in very little. It was too hot and they are too stessed and the only attention they got was a whole lot of watering. My water bill almost tripled.

The garlic harvest was good but they're sort of last year's veggies. All other fruits and veggies were not at all fruitful. This is the best harvest I've gotten so far this year:

meager bounty

This will make a good garden sofrito. Sadly, I will have to use dried cilantro since the one I tried to grow was one of the first victims of this hot hotness. But I will make up for that with fresh pineapple sage, sweet basil, thyme, rosemary and a dash of lavender.

Man, this time last year I was literally up to my elbows in spaghetti sauce. Dried herbs were hanging around my head. There were hot AND sweet peppers pickling along with jars of pickled tomatoes. Ah well, I've got no one but myself and mother nature to blame. I hold out hope that I will see a pepper or two before frost.


Put a little cubed mozzarella cheese in that bowl and I am so there! Can you send me your recipe for spaghetti sauce from scratch? I have always wanted to try making it from ripe tomatoes.

The basic recipe I use is to mince onions, garlic, carrots, celery and green peppers. Olive oil and butter go into a big stock pot and that all simmers until limp. Throw in your seasonings.

But before you put the pot on to cook, bring another big pot of water to a roiling boil. Dump the tomatoes in it, then quickly put those same tomatoes in a big bowl of ice water. This'll loosen the skins up for easy peeling.

Since I'm lazy, I squish the tomatoes right into the simmering pot using my fingers to catch the skin and seeds. Bring to boil, lower heat and simmer for as long as it takes. If the color isn't as red as you like, add tomato paste.

Every pot of sauce is different for me. The herbs, spices and seasonings I used were what I had growing or drying at the time. The very best sauce I made was when the poblano peppers were ready. Instead of sweet green peppers, I roasted the poblanos over an open flame, put them in a paper bag to finish them off and then put them in the oil and butter.

As you can see, I'm not the best for giving recipes. I don't have any measurements. I use the 'that looks/smells/feels right' method.