I have made my first batch of tomato sauce and am just STOKED on the flavour and the amount of sauce bottled.
http://garden-to-plate.blogspot.com/
have made my first batch of tomato sauce and am just STOKED on the flavour and the amount of sauce bottled
————————
That looks impressive. Lovely colour too.
I haven’t started my chilli jam because I forgot to get the lemons. Tomorrow is the day now.
haven’t started my chilli jam because I forgot to get the lemons. Tomorrow is the day now.
———————————
All done. 7 jars. Gee I’m good. Sorry I can’t put a photo up like Lucky1. One day I will though.
After goggling, I have found out how to roast capsicums and store in oil….. pretty basic and taking photos as I go. Then I pop it all up on my blog.
Think I’ll use light olive oil, so as not to cover the flavour of the roasted capsicums. Another organic food used to its full potential outside its growing season:)
Capsicums all done and bottled
http://garden-to-plate.blogspot.com/
Think I could have used a smaller jar;)
Lucky1 said:
Capsicums all done and bottledhttp://garden-to-plate.blogspot.com/
Think I could have used a smaller jar;)
I know you said you were putting them in olive oil, Lucky. But you didn’t mention on the blog. Hope they are yummy. Do you know how long they are supposed to keep like that? I’ve got the italian style long capsicums growing and I think they are supposed to be good for that sort of treatment so I would be interested in how it turns out.
bluegreen said:
Lucky1 said:
Capsicums all done and bottledhttp://garden-to-plate.blogspot.com/
Think I could have used a smaller jar;)
I know you said you were putting them in olive oil, Lucky. But you didn’t mention on the blog. Hope they are yummy. Do you know how long they are supposed to keep like that? I’ve got the italian style long capsicums growing and I think they are supposed to be good for that sort of treatment so I would be interested in how it turns out.
Oh thanks Bluegreen, I’d amend the post tonight:)
Not sure hoe long… I will ask over on ALS and see if I get an answer over there and let you know.
today I picked 4 big bowls of purple grapes from the feral vine in the back yard. I don’t usually pay any attention to it as it is in a bit of garden that I don’t yet have the time and energy to work on, so it is a bit of a jungle. Most years the vine just gets powdery mildew but because it has been so dry I realised that there were lots of nice looking ripe grapes on them.
Although ripe they were a bit on the sour side so I am guessing that they are wine grapes. Wasn’t going to go to the effort of making wine, because I don’t drink it anyway, so did some web searching for alternatives.
In the end I cooked them up on the stove top in a big stock pot to extract the juice, sieved out the pips and skins and most of it I am processing in the vacola bottler just as juice. This way I can just use a bit at a time as I want to.
Some of it I did boil up with some sugar and a bit of jamsetta as an experiment. My thought was that I would make it just thick enough to make a syrup for ice cream or something and poured it into a couple of bottles, but the way the left over bits are setting I think I am going to end out with a jelly and will have trouble getting it out of the bottles again! Oh well, could always heat it up again and have hot grape syrup on my icecream – actually that sounds rather yum! lol!
Good on ya Bluegreen….. I don’t eat grapes or icecream for that matter…. but I think you have done a clever thing here……
Off to cook the second BBQ for the day and munch of some cucumber and our 238 grams of tomato from the vegie patch:)
well the bit of left over syrup I put in a bowl has set quite firm, so I have poured the still warm contents of the bottles into jars instead for jam. We don’t really eat jam much here but we’ll see if this proves to be popular. I might try again but without the pectin to make some syrup.
bluegreen said:
today I picked 4 big bowls of purple grapes from the feral vine in the back yard. I don’t usually pay any attention to it as it is in a bit of garden that I don’t yet have the time and energy to work on, so it is a bit of a jungle. Most years the vine just gets powdery mildew but because it has been so dry I realised that there were lots of nice looking ripe grapes on them.Although ripe they were a bit on the sour side so I am guessing that they are wine grapes. Wasn’t going to go to the effort of making wine, because I don’t drink it anyway, so did some web searching for alternatives.
In the end I cooked them up on the stove top in a big stock pot to extract the juice, sieved out the pips and skins and most of it I am processing in the vacola bottler just as juice. This way I can just use a bit at a time as I want to.
Some of it I did boil up with some sugar and a bit of jamsetta as an experiment. My thought was that I would make it just thick enough to make a syrup for ice cream or something and poured it into a couple of bottles, but the way the left over bits are setting I think I am going to end out with a jelly and will have trouble getting it out of the bottles again! Oh well, could always heat it up again and have hot grape syrup on my icecream – actually that sounds rather yum! lol!
You clever girl. I forgot about your asking for recipes for grapes. Sorry about that.
bluegreen said:
well the bit of left over syrup I put in a bowl has set quite firm, so I have poured the still warm contents of the bottles into jars instead for jam. We don’t really eat jam much here but we’ll see if this proves to be popular. I might try again but without the pectin to make some syrup.
BG you could use it on a cheese platter … perfect , bit like quince paste.
If they are seedless grapes, I’d try something savoury.
Peel the grapes, then pat dry.
Dust in plain flour.
Mix 50/50 cornflour and plain flour, then sift.
Mix an egg with a cup of iced water.
Add mixed herbs, curry powder and pepper to the flour mix then sift again.
Stir in the flour into the water mix to make a batter.
Heat oil to high heat.
Dip grapes into batter then lower into oil. Only do a few at a time and leave in oil for about 30 secs only.
THIS IS A EXPERIMENT.
Should be edible though..
;^)
Happy Potter said:
bluegreen said:
well the bit of left over syrup I put in a bowl has set quite firm, so I have poured the still warm contents of the bottles into jars instead for jam. We don’t really eat jam much here but we’ll see if this proves to be popular. I might try again but without the pectin to make some syrup.
BG you could use it on a cheese platter … perfect , bit like quince paste.
I was thinking along those lines too :)
CollieWA said:
If they are seedless grapes, I’d try something savoury.
interesting idea Collie, but they are VERY seedy, and I have juiced them all now.
aaahhh nothing beats a home grown bum nut for breakfast
Check out what I did with 1 chicken boob…
http://garden-to-plate.blogspot.com/
The boob cost me $3.00 and I got 8 pies out of it………
Lucky1 said:
Check out what I did with 1 chicken boob…http://garden-to-plate.blogspot.com/
The boob cost me $3.00 and I got 8 pies out of it………
How mnay boobs you got running around the back? You could have saved 3 bucks!
pain master said:
Lucky1 said:
Check out what I did with 1 chicken boob…http://garden-to-plate.blogspot.com/
The boob cost me $3.00 and I got 8 pies out of it………
How mnay boobs you got running around the back? You could have saved 3 bucks!
Oh your terrible….LOL
Lucky1 said:
pain master said:
Lucky1 said:
Check out what I did with 1 chicken boob…http://garden-to-plate.blogspot.com/
The boob cost me $3.00 and I got 8 pies out of it………
How mnay boobs you got running around the back? You could have saved 3 bucks!
Oh your terrible….LOL
I’m serious, one of my crew up here bought 150 chicks 8 weeks ago, fed them “bikpela hariup” and now he his selling each chook for K25 a piece! Fantastic stuff and he’s stoked!
Check out the curry for me and steak & kidney stew thingy for the elf:)
http://garden-to-plate.blogspot.com/
Point of interest….
I call stews….. poor man’s casserole (too tight to turn the oven on)
Elf calls casseroles ……. snob stew…..
Lucky1 said:
Check out the curry for me and steak & kidney stew thingy for the elf:)http://garden-to-plate.blogspot.com/
Point of interest….
I call stews….. poor man’s casserole (too tight to turn the oven on)
Elf calls casseroles ……. snob stew…..
I don’t care what they are called. I just like to eat them.
pomolo said:
Lucky1 said:
Check out the curry for me and steak & kidney stew thingy for the elf:)http://garden-to-plate.blogspot.com/
Point of interest….
I call stews….. poor man’s casserole (too tight to turn the oven on)
Elf calls casseroles ……. snob stew…..
I don’t care what they are called. I just like to eat them.
Me too:D
Thought the kids and I tend to flick the kidney to the elf….. just the kidneys make such an good flavour to the meal.
the casserole I made today was with gravy beef. when you have the time to slow cook this meat all the gristle dissolves and the meat becomes as tender as. because modern life is so rush rush and whip up a meal in half an hour then good cheap cuts like this don’t get what they deserve. on the other hand lamb shanks have become popular and in some places you have to pay through the nose for them!
I bought some fresh beans at the market this morning and had them tonight. They were as fresh and tasty as home grown. Left stupidmarket beans for dead! Bought a deli-style loaf of bread at $2 for 1.1 kilos. Almost twice the size and half the price of brand name breads!
bluegreen said:
the casserole I made today was with gravy beef. when you have the time to slow cook this meat all the gristle dissolves and the meat becomes as tender as. because modern life is so rush rush and whip up a meal in half an hour then good cheap cuts like this don’t get what they deserve. on the other hand lamb shanks have become popular and in some places you have to pay through the nose for them!I bought some fresh beans at the market this morning and had them tonight. They were as fresh and tasty as home grown. Left stupidmarket beans for dead! Bought a deli-style loaf of bread at $2 for 1.1 kilos. Almost twice the size and half the price of brand name breads!
Is gravy beef shin? That’s my chioce if i have time.
bluegreen said:
I bought some fresh beans at the market this morning and had them tonight. They were as fresh and tasty as home grown. Left stupidmarket beans for dead! Bought a deli-style loaf of bread at $2 for 1.1 kilos. Almost twice the size and half the price of brand name breads!
Way to go Bluegreen. No market for me this week:( Too crook to walk to the train station…….maybe I could stand in the 4 wheel drive and the elf can pull me;)
beautiful mini cauliflowers for $1.99 each at foodland yesterday.
pepe said:
beautiful mini cauliflowers for $1.99 each at foodland yesterday.
Bigish ones our way… for that price, but I went for a huge cabbage for the same price.
Got sprouts this week for $2.99… most places they were around the $6 mark.
Back on caulies though……
If I have pulled up the right info from my storage file in my head…. to whiten caulie for presentation on a plate……
While cooking it….. add some milk to the water……. does this sound correct to anyone else????
As a couple of weeks back I saw brown (so dirty) caulies on sale for $5.00
Popped a photo on my Garden to Plate blog of my baby rock & baby lettuce leaves…
http://garden-to-plate.blogspot.com/2008/06/leafy-greens.html
Hope this helps you out Pepe…….
Lucky1 said:
Popped a photo on my Garden to Plate blog of my baby rock & baby lettuce leaves…http://garden-to-plate.blogspot.com/2008/06/leafy-greens.html
Hope this helps you out Pepe…….
it helps thanks.
i didn’t see any rocket when i was at the bbq – are these young plants you are picking?
my rocket is shoulder height and going to seed – good compost fodder now.
pepe said:
Lucky1 said:
Popped a photo on my Garden to Plate blog of my baby rock & baby lettuce leaves…http://garden-to-plate.blogspot.com/2008/06/leafy-greens.html
Hope this helps you out Pepe…….
it helps thanks.
i didn’t see any rocket when i was at the bbq – are these young plants you are picking?
my rocket is shoulder height and going to seed – good compost fodder now.
Yes it was under the bird netting and in the garden salad on the table:D
Yes it was under the bird netting and in the garden salad on the table:D
—-
i remember -it is small – and the salad was delicious.
thanks.
pepe said:
Yes it was under the bird netting and in the garden salad on the table:D
—-
i remember -it is small – and the salad was delicious.
thanks.
No worries
As requested…… Lemon Meringue Pie
With 3 glossy photos of the said pie that I shared today.
http://garden-to-plate.blogspot.com/
Lucky1 said:
As requested…… Lemon Meringue PieWith 3 glossy photos of the said pie that I shared today.
http://garden-to-plate.blogspot.com/
Thanks Lucky, will have to give it a go :)
bluegreen said:
Lucky1 said:
As requested…… Lemon Meringue PieWith 3 glossy photos of the said pie that I shared today.
http://garden-to-plate.blogspot.com/
Thanks Lucky, will have to give it a go :)
No prob….. hope to read of a good result down the track.
Now I am hungry. Yet again Sunday night and I’ve forgotten to have dinner.
Lucky1 said:
bluegreen said:
Lucky1 said:
As requested…… Lemon Meringue PieWith 3 glossy photos of the said pie that I shared today.
http://garden-to-plate.blogspot.com/
Thanks Lucky, will have to give it a go :)
No prob….. hope to read of a good result down the track.
did you use duck or chicken eggs?
did you use duck or chicken eggs?
—————————
Chook.
I have 7 duck eggs in the fridge and some of them are ear marked for a sponge cake:)
I wonder how duck eggs would go in it????
Check out what 3 dozen eggs in a trade got us:D
http://garden-to-plate.blogspot.com/
Very happy with this little swap:D
Some of the leeks (well 2 really) I used last night.
http://garden-to-plate.blogspot.com/2008/10/whitening-leeks.html
Those toilet rolls worked a treat in whitening them.
Lucky1 said:
Some of the leeks (well 2 really) I used last night.http://garden-to-plate.blogspot.com/2008/10/whitening-leeks.html
Those toilet rolls worked a treat in whitening them.
Lucky, I cook with the green tops as well…
Too hot for leeks up here.. cold season too short, really…same as for broccoli
Dinetta said:
Lucky1 said:
Some of the leeks (well 2 really) I used last night.http://garden-to-plate.blogspot.com/2008/10/whitening-leeks.html
Those toilet rolls worked a treat in whitening them.
Lucky, I cook with the green tops as well…
Too hot for leeks up here.. cold season too short, really…same as for broccoli
I found the greener ends to be tougher….. so I go up the stalk until it becomes tough.
Almond Chocolate fingers…
http://garden-to-plate.blogspot.com/2008/10/almond-chocolate-fingers.html
Going to post all the recipes over then next few days.
Up early to get the best flavour out of the parsley, before the sun gets to the plant.
I have 4 trays drying parsley as I post.
looks good trying to find some things i can use spinach in.
veg gardener said:
looks good trying to find some things i can use spinach in.
I want to make some spinach pasta:)
Lucky1 said:
Up early to get the best flavour out of the parsley, before the sun gets to the plant.I have 4 trays drying parsley as I post.
veg gardener said:
Lucky1 said:
Up early to get the best flavour out of the parsley, before the sun gets to the plant.I have 4 trays drying parsley as I post.
my mum wants to get one of those drys.
Lucky1 said:
veg gardener said:
Lucky1 said:
Up early to get the best flavour out of the parsley, before the sun gets to the plant.I have 4 trays drying parsley as I post.
my mum wants to get one of those drys.
Worth their weight in food.
yeah we will dry our home grown figs.
4 good size jars tightly packed with dried parsley in them. I’ll do another 4 trays tomorrow.
1 jar to my dad
1 jar to Deb
and about 6 jars for myself.
Sounds like a FAB TAB of a deal.
This morning I am going to be making apricot jam…… morning and now gone:D but lerking…..
7 lb of apricots just starting to become jam……..
Lucky1 said:
7 lb of apricots just starting to become jam……..
Stop it Lucky!!
wipes away drool
Dinetta said:
Lucky1 said:
7 lb of apricots just starting to become jam……..
Stop it Lucky!!
wipes away drool
LOL wait till Pomolo reads this…..OMG….lOL
Lucky1 said:
Dinetta said:
Lucky1 said:
7 lb of apricots just starting to become jam……..
Stop it Lucky!!
wipes away drool
LOL wait till Pomolo reads this…..OMG….lOL
Corrrrrrrr apricot jam :D :D
On fresh scones…
Or pikelets..or fresh buttered bread..
Hungry now.
Happy Potter said:
Lucky1 said:
Dinetta said:
Lucky1 said:
7 lb of apricots just starting to become jam……..
Stop it Lucky!!
wipes away drool
LOL wait till Pomolo reads this…..OMG….lOL
Corrrrrrrr apricot jam :D :D
On fresh scones…
Or pikelets..or fresh buttered bread..
Hungry now.
**fingers in ears, averts eyes from screen***
lalalalalalalala!
Slirp, lip smacking taste BLUDDY yummo….soon it will be bottled:D
Jam is made and bottles…photo time:D
All done and about to post the photo and recipe over on my garden to plate blog….
I’ve just picked a bowl of cherries and had them as part of lunch, Ohhhhh so sweet and juicy! Weep you blackbirds Hahahaha the netting foiled you again!
orchid40 said:
I’ve just picked a bowl of cherries and had them as part of lunch, Ohhhhh so sweet and juicy! Weep you blackbirds Hahahaha the netting foiled you again!
You have a cherry tree…….. oh you lucky thing you:D
Lucky1 said:
All done and about to post the photo and recipe over on my garden to plate blog….
Lucky1 said:
orchid40 said:
I’ve just picked a bowl of cherries and had them as part of lunch, Ohhhhh so sweet and juicy! Weep you blackbirds Hahahaha the netting foiled you again!
You have a cherry tree…….. oh you lucky thing you:D
Yes Lucky, I’m lucky :) It’s a constant battle with the birds for any fruit though. They get quite desperate and angry when they can’t reach it LOL
I think I’ll end up with all our block under bird netting – house and all!
orchid40 said:
Lucky1 said:
All done and about to post the photo and recipe over on my garden to plate blog….
Oooh that looks simply delicious!!
orchid40 said:
Lucky1 said:
orchid40 said:
I’ve just picked a bowl of cherries and had them as part of lunch, Ohhhhh so sweet and juicy! Weep you blackbirds Hahahaha the netting foiled you again!
You have a cherry tree…….. oh you lucky thing you:D
Yes Lucky, I’m lucky :) It’s a constant battle with the birds for any fruit though. They get quite desperate and angry when they can’t reach it LOL
I think I’ll end up with all our block under bird netting – house and all!
You go girl:D
Recipe is posted on my blog
http://garden-to-plate.blogspot.com/2008/11/apricot-jam.html
Lucky1 said:
7 lb of apricots just starting to become jam……..
OK! Whose tree did you rob? I know you didn’t grow them.
pomolo said:
Lucky1 said:
7 lb of apricots just starting to become jam……..
OK! Whose tree did you rob? I know you didn’t grow them.
JimBobs:D His tree is loaded……. hoping to get some more this weekend.
Lucky1 said:
Dinetta said:
Lucky1 said:
7 lb of apricots just starting to become jam……..
Stop it Lucky!!
wipes away drool
LOL wait till Pomolo reads this…..OMG….lOL
I just read it I had an opportunity to taste an apricot yesterday. I’m assuming it was s/market stock. It was TERRIBLE. Tasteless, hard and juiceless. I bet they were priced about $10 per kilo too.
MrP and I will be in Sth Aus for Chriistmas this year. Maybe we might get to try some decent stone fruit.
Happy Potter said:
Lucky1 said:
Dinetta said:
Lucky1 said:
7 lb of apricots just starting to become jam……..
Stop it Lucky!!
wipes away drool
LOL wait till Pomolo reads this…..OMG….lOL
Corrrrrrrr apricot jam :D :D
On fresh scones…
Or pikelets..or fresh buttered bread..
Hungry now.
Lucky makess the best apricot jam too HP.
Lucky1 said:
Slirp, lip smacking taste BLUDDY yummo….soon it will be bottled:D
Cut it out Lucky. I have a good imagineation. I don’t need all the extra adjectives plleeeaaasssseee!
Lucky1 said:
All done and about to post the photo and recipe over on my garden to plate blog….
Now that was uncalledfor. I’m crying all over the keyboard.
orchid40 said:
I’ve just picked a bowl of cherries and had them as part of lunch, Ohhhhh so sweet and juicy! Weep you blackbirds Hahahaha the netting foiled you again!
Oh No! Now orchid is going to do the cherry thing. Is there no shame?
Tried the figs and I lost count of the half cups of water I had to add to keep it moist and even with the sugar and the blender….not the best result. Maybe I should have left the blender out….LOL
Oh well…fun’s all over…time to clean up the kitchen….
pomolo said:
orchid40 said:
I’ve just picked a bowl of cherries and had them as part of lunch, Ohhhhh so sweet and juicy! Weep you blackbirds Hahahaha the netting foiled you again!
Oh No! Now orchid is going to do the cherry thing. Is there no shame?
Oh yes, Pom, I’m not putting photos up or making jam :)
Just Eating them Yummmmmmmmmmmmmmmmmmm
5 big bottles of tomato sauce & 3 250 ml bottles.
http://garden-to-plate.blogspot.com/2008/12/tomato-surplus.html
I’m happy and very proud of my effort.
Lucky1 said:
5 big bottles of tomato sauce & 3 250 ml bottles.http://garden-to-plate.blogspot.com/2008/12/tomato-surplus.html
I’m happy and very proud of my effort.
And so you should be! I haven’t used Ezy Sauce for years…used to make a pretty mean plum sauce with it. With my tomatoes I mostly make pasta sauce or mexican salsa, but I freeze mine. Will have to save some jars so I can do it that way this year.
My toms are still too green though :(
looks yummy lucky.
AnneS said:
Lucky1 said:
5 big bottles of tomato sauce & 3 250 ml bottles.http://garden-to-plate.blogspot.com/2008/12/tomato-surplus.html
I’m happy and very proud of my effort.
And so you should be! I haven’t used Ezy Sauce for years…used to make a pretty mean plum sauce with it. With my tomatoes I mostly make pasta sauce or mexican salsa, but I freeze mine. Will have to save some jars so I can do it that way this year.
My toms are still too green though :(
Thanks Anne.
Tonight for tea I’m making my home made pasta spaghetti and having spag bag for tea.
Lucky1 said:
Tonight for tea I’m making my home made pasta spaghetti and having spag bag for tea.
spag bag??
veg gardener said:
Lucky1 said:
Tonight for tea I’m making my home made pasta spaghetti and having spag bag for tea.
spag bag??
better than spog bog.
veg gardener said:
Lucky1 said:
Tonight for tea I’m making my home made pasta spaghetti and having spag bag for tea.
spag bag??
Spaghetti Bolognaise
Lucky1 said:
veg gardener said:
Lucky1 said:
Tonight for tea I’m making my home made pasta spaghetti and having spag bag for tea.
spag bag??
Spaghetti Bolognaise
I had my first feed of asparagus for the season:D
Yesterday I bought a new toy to help me even be less reliable on the stupidmarkets:)
Now I can mince my own meat and use rump (cheaper at the butcher shop) than mince or steak from the stupidmarket when bought in bulk. and chicken mince for chicken breasts I get for $7.99….stupidmarket charge over $10 a kilo for that mince.
I’m having chicken patties for tea tonight:D
Lucky1 said:
Yesterday I bought a new toy to help me even be less reliable on the stupidmarkets:)
Now I can mince my own meat and use rump (cheaper at the butcher shop) than mince or steak from the stupidmarket when bought in bulk. and chicken mince for chicken breasts I get for $7.99….stupidmarket charge over $10 a kilo for that mince.
I’m having chicken patties for tea tonight:D
and you know what is in it also Lucky !
The Estate said:
Lucky1 said:
Yesterday I bought a new toy to help me even be less reliable on the stupidmarkets:)
Now I can mince my own meat and use rump (cheaper at the butcher shop) than mince or steak from the stupidmarket when bought in bulk. and chicken mince for chicken breasts I get for $7.99….stupidmarket charge over $10 a kilo for that mince.
I’m having chicken patties for tea tonight:D
and you know what is in it also Lucky !
Eggzacly:)
I only ever found Coles mince up to a good enough standard in my books. I grew up on the mince we made ourselves. Now with using a slice of rump…no fat and its all beef 100%:D Also I don’t have to wait for mince to come on special to be able to buy it.
Oh cool tool Lucky, a mincer :)
I mince my own meats too and love the fact that I can take the bad saturated fats out (mostly) and replace it with the good oil.
Lucky1 said:
Yesterday I bought a new toy to help me even be less reliable on the stupidmarkets:)
Now I can mince my own meat and use rump (cheaper at the butcher shop) than mince or steak from the stupidmarket when bought in bulk. and chicken mince for chicken breasts I get for $7.99….stupidmarket charge over $10 a kilo for that mince.
I’m having chicken patties for tea tonight:D
very swish – is that electric? – i can’t see a handle.
