It was pouring at the market this morning! And it’s supposed to be crappy all weekend– a good weekend to spend in the kitchen.
corncob wine (no, really)
Marcella’s tomato sauce (to freeze)
oven-dried tomatoes (with the Juliets)
basil preserved in salt
and I’ll probably end up canning some of those Romas, because that’s a hell of a lot of tomatoes for just sauce.
And then there’s this:
One goes in gin and the other gets bourbon.
We’re having 15 people over for dinner on Tuesday night. Obviously I’m planning on feeding them herbs and tomatoes. I think I need more tomatoes. . .
Also, you should not make pinky swears and home improvements at the same time. The bathroom’s still not quite done, but it’s fully functional and a hell of a lot prettier.
At some point I’m actually going to tell you about something I made with all the produce I’ve been buying. We’re in the midst of renovating our only bathroom, and every spare second is devoted to returning the room to a semi-functional state. Next week, an actual recipe. Pinky swear.
Oh, you’re probably wondering what Shunkyo radishes are. They’re an heirloom variety my favorite farmer grows. I didn’t need two types of radishes, but he tucked them into my basket as a freebie. I think I might pickle them.
In the past ten days I’ve purchased nearly twenty pounds of tomatoes, and I have every intention of continuing the insanity right up until the farmers run out of tomatoes to sell me. You see, we had a long, cold winter, and I’m not just saying that because any winter would have seemed long and cold to a girl who’d recently moved from southeastern Virginia to northern Michigan — I’m saying that because it was still snowing in May.
So it seemed like those luscious orbs of sweet, juicy, vine-ripened summer freshness would never arrive to replace the barely-worth-it hydroponic greenhouse tomatoes that had characterized June and July. And then suddenly, there they were — real tomatoes, spilling out of baskets onto tables throughout the farmers market.
I’m not taking them for granted.
I’m making sauce. Lots and lots and lots of sauce. Which is time consuming, but not at all difficult.