little letters...to the veggie garden

Growing and eating our own produce has been incredibly satisfying.  It's pleasure to think 'I'll just go and get the herbs/spinach/tomato' take a few steps outside and pick what you need. 

Dear tomatoes you were fab.  We loved you all, every shape and colour.  Next year I will learn to trellis better and plant more of you.  I had no idea your fruit were so heavy.
Dear watermelon, you love I love watermelon (lalala)...you were a delight.
Dear passion fruit, you have put out lots of shoots but you were supposed to be bigger by now, grow faster!
Dear spinach you are a star.  You grow and grow and we can never eat you all.
Dear zucchini you were a flop.  You got mouldy and your fruit fell off, you are not invited back next season.
Dear strawberries thanks for trying.  Next year we will try let your fruit ripen before Miss J eats it.
Dear rainbow chard you win the prize for prettiness and hardiness, tasty too.  Welcome to the all star list.

We are still getting a few last tomatoes and watermelon but its time to plan the winter veggies.
Miss J visits the watermelon plant several times a day to point out "tiny" and "fatty", her names not mine.  I think she is going to enjoy seeing pumpkins growing.

Let me know if you have any recommendations, and please feel free to add little letters of your own.

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Tomato passata...summer garden harvest

We arrived home to a glut of tomatoes.  Amazingly they had survive extreme heat and a cyclone of rain and were hanging plumply off the vines, splitting with ripeness.  The Voice of Reason and I stepped into Martha Stewart mode, picked a bucket (and I mean bucket) of the ripest ones and started cooking.  My contribution was a passata to use with mince for lasagna or bolagnese, Miss J's was eating tomatoes like apples straight out the bucket, the VoR experimented with a secret recipe tomato sauce (delicious).  
Both turned out really well but I can only share the passata with you, the sauce is as I said before, secret.  Hopefully you are enjoying the tomato harvest bounty too.

Ingredients:
As many ripe tomatoes as you want to make into passata.
1kg of tomatoes made 1 litre of passata.
A combined handful of rosemary, oreganum, thyme.
10 - 12 garlic cloves
2 tablespoons white vinegar
2 tablespoons sugar
1 tablespoon salt
1/4 cup of olive oil

To make:
Cut tomatoes in half and place in roasting pan with unpeeled garlic cloves and fresh herbs.
Add the remaining ingredients and place pan in a slow oven (160) for an hour, or until tomatoes have softened.
Remove from oven and cool.
Once cool remove garlic skins, they should pop off easily. 
Place tomato mixture in a blender and blend until smooth.  You can pass the passata through a sieve if you want a really fine sauce but I can't be bothered.
Store your delicious passata in sterilised jars or bottles, or freeze, and end enjoy long after summer harvest is over.

We ate the left overs as a thick fragrant tomato soup.
Totally delicious & totally simple, especially when the tomatoes are out of your own garden.

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