Last week we helped pick vegetables from a friend’s 2 acre garden. We spent about a little over an hour picking long rows of squash and cucumbers, then a bit of eggplant and peppers. We were sent home with bags of all these wonderful veggies, and more.
I was a bit overwhelmed by it all but we managed to devise a few ways to stretch and store it.
I made a small batch of spicy, roasted red pepper tomato sauce. I varied the recipe a bit, adding a little red wine, jalapenos, chili garlic paste instead of regular garlic, a little onion powder, parsley and basil. Using my previous post as a base for how to roast the tomatoes you can pretty much add whatever spices or flavors you want in your sauce. I’m really pleased with how the sauces are coming out. I made another huge batch a couple of weeks ago that is in the freezer as well.
Don sliced the okra in 1/4 inch thick pieces, blanched it, and froze it in neat one-cup servings for easy use. He plans to try using it as a thickening agent instead of corn starch in future dishes.
I filled 9 quart size mason jars with squash, sweet onion, cucumbers, and the peppers (banana peppers, jalapeno, and little red peppers of some sort) and pickled them with our sweet-spicy pickle recipe. Makes for great party food or just everyday snacking.
I also made some spicy cucumber salad. Mmm…
We saved a few tomatoes for everyday use, a few squash for mashed squash, and peppers for spicing up dishes. And we still have all the eggplant. We’ve been meaning to grill some as a side dish but our dinners have just not been shaping up in that direction. Hopefully it will keep for a bit so we can enjoy it too.
What a blessing. Thank you Phyllis for sharing your garden with us – and with Abraham’s Tent, a local soup kitchen.
When eating fruit, remember who planted the tree; when drinking water, remember who dug the well.
~ Vietnamese proverb