to be tomato paste
bumper crop of tomatoes this year. have tried many recipes for preserving the harvest, but have decided on the simplest this year.
make paste while the sun shines.
’cause we can use it in all sorts of things during the winter (including our new favourite, LF ketchup, and B’s staple, tomato soup)
black & red kale
still going, we’ve had successful kale harvest all summer long.
mango into food mill
food milling mangos
puree on dehydrator sheet
mango puree from food mill
box of mangoes on sale = fruit leather! never done it… will find out how tasty it is in a few days.
chopped garlic scapes
food processor + several hundred garlic scapes + sea salt + fermentation vessel = fermenty goodness
add to anything you’d add diced garlic to, you’ll be amazed.
tomato paste WIP
thanks to the crew at GNOWFGLINS I will never go back to store bought ketchup again. totally delicious, awesome with ducks fat roasted potatoes. and I encourage K to eat this ketchup (unlike the other stuff)! apparently lasts a few months in the fridge… not sure it’ll last us that long though.
welcome to my LF brewing lab. sweet potatoes, russet potatoes, and a root medley consisting of purple kohlrabi, radishes, carrots & daikon. should be ready in a few days for the potatoes. got diced sweet bell peppers on the go plus whole cherry tomatoes with some fresh basil, and another crop of asparagus.
fermenty goodness all around!
now just waiting for our garden to be producing enough to use.
pretty green now goes brown as oxidizes. makes great vegan/allergy mayo replacement, especially in slaw & spud salad, just doesn’t look appetizing