Claire and Jill:
A few days ago we picked some fresh tomatoes from the Bulldog Garden, and, because we’re not too big on raw tomato, we decided to cook ourselves some tomato sauce!
After looking up recipes online, we boiled the tomatoes until the skin broke (or, in the case of the smaller tomatoes, we took them out and cut them ourselves), and squeezed out most of the seeds. We blended the tomato until it was a smooth liquid.
After this… we kind of winged it! We added some water, then took out a bottle of tomato sauce from the cupboard to see what was in it! That led us to add olive oil and parmesan cheese. We also added in three little leaves of basil from the garden, Italian seasoning, garlic powder, crushed red pepper, and salt for flavor.
When it was ready we boiled some elbow maccaroni pasta and mixed in the sauce, because we didn’t have a lot after it reduced on the stove. Delicious! :)
Surprise! More Corn!
Jill: Our garden has three stalks of corn—and we thought we’d only be getting a cob out of each of them, because that’s how many have been growing up until today. Today we found a one definite and few new potential cobs! :D
Cabbage Stir Fry!
Earlier I mentioned not knowing what to do with Claire’s and my napa cabbage, and after a little Googling, I discovered that the white stalks can be used in Chinese style stir fry. (We added some carrots from the high school garden, which we’d swung by to water earlier in the day, so that’s what the orange is!)
We added two different stir fry sauces, and threw in some already cooked chicken when the veggies were ready for eating.
And when the chicken soaked up the sauce, we served it on a bed of rice. Yum!