Jen’s Whole Garden (Almost) Summer Sauce

My summer sauce recipe is here! This recipe is great for your body, nearly any vegetable could be added for extra color or vitamin, and it can be added to so many dinner menus. For example: Italian Tortellini Soup (listed under garden recipes), pizza or marinara sauce, spaghetti sauce, topping for chicken Parmesan, tomato based curry, butter chicken, beef stew, lasagna and homemade tomato soup. The recipe just adds extra goodness to every recipe (Thanks reader, Kathy for reminding me to add example recipes).
I want to be honest and up front about this recipe–it is not exact and flexibility is needed. You can add more or less of something for taste or thickness. Also note this recipe is not for the faint of heart in the kitchen. It is time consuming, but the end result will delight all year long.

INGREDIENTS

2 tablespoon olive oil

2 cups onion, roughly chopped

5-8 cloves of garlic, finely minced

4-5 sweet peppers or 2 bell peppers any color, seeded, cored and coarsely chopped

1-2 spicy peppers, seeded and diced (jalapeño, serrano, etc.–this is optional depending on your heat preference)

1-2 medium zucchini, grated (about 4 cups)

5-6 large carrots peeled and grated (about 3 cups–you can use any variety, but I use purple carrots because of the beautiful rich red color they add to the sauce when mixed with the tomatoes. If you use orange carrots, but be warned that the color of your sauce will not be as beautiful. We eat with our eyes too!)

1 red beet peeled and grated (optional, a way to add a red color if you use orange carrots)

2 cups chopped spinach (optional)

2 can (12-ounces) tomato paste (add one more if needed)

30-35 tomatoes (all varieties welcome, I use whatever is ripe. I grow paste tomatoes and they add a nice thickness. If you are buying these, look for Romas.)

Note: Tomatoes must be peeled and core removed. My preferred method is to cut them in half, place them on a cookie sheet in the oven on broil. Afer 5-8 minutes, remove the tray and slip off the tomato skins.

1-2 tablespoons coarse, kosher salt (to taste)

1 teaspoon black pepper

3-4 tablespoons dried italian seasoning (to taste)

2 cups chopped fresh basil (to taste–I like a lot)

1 1/2 teaspoons dried thyme

2 tablespoons brown sugar

2 bay leaves

1 tablespoons balsamic vinegar

1 teaspoon of baking soda (add when sauce is complete and finished cooking down)
Note: This will help the acid level of the sauce to be lower and not so difficult to digest.

DIRECTIONS
In a large pot, heat the olive oil over medium heat. Add the chopped onions, and sauté until translucent and slightly browned, 3-4 minutes. Add garlic, and cook, stirring constantly for a minute or so.

Add the rest of the ingredients. Cook all ingredients for 1-1 1/2 hours. Stirring occasionally with a potato masher. When cooked down and has a thick sauce appearance remove bay leaves and blend with a stick blender. You can use a regular blender but please just buy a stick blender. It is an awesome kitchen tool. The blender will just be a big mess.

Add the baking soda, stir and let set for 5 minutes. Cool for a couple of hours. Then freeze. I freeze the sauce in regular quart size freezer size ziplocks. I lay them flat in the freezer so they freeze in a way that will fit nicely standing up in my freezer. I make some in smaller bags for toppings.

Harvested vegetables for Jen’s Whole Garden (Almost) Summer Sauce 

Next week I will be sharing my recipe for a sauce I use all year long in soups, spaghetti and as a topping for anything that tastes great with a garden vegetable sauce. I call it Jen’s Whole Garden Summer Sauce. It’s name comes from being able to use so many summer garden vegetables all at once in one delish sauce. It is almost the Whole Garden in one sauce. Great news, it is also good for your health and kid’s will eat their vegetables because it tastes yummy and doesn’t look like vegetables. No, I am not sneaking in kale. 

I am in the middle of making the sauce, school shopping, cub camp and swim team so this week I share the harvested vegetables each one from our garden and late tonight they will create a simmering sauce. I can smell it already. Let the work begin!

August Garden Views

My post is a little late today…. but it is worth the wait for our beautiful Garden Views. My goals for this year’s garden was to create gardens that were just that beautiful. We have accomplished this in many ways but in other ways we need more time so glad every year to have another chance to try again. Next year I am hopeful a trellis will add to the beauty. My Midnight Gardener gave me the trellis supplies for Mother’s Day this year and soon we will make time to build it. Enjoy the view!

Cherokee Purple Tomato

Sun gold Tomato

Flashy Trouts Back Lettuce

Banana Squash-My Favorite Squash

Cinderella Pumpkin

C is for Cucumber: Crisp and cool with a hint of lemon

In my opinion, the Lemon Cucumber are the best tasting of all cucumber varieties. Have you ever taken a bite of a cucumber only to realize it tastes bitter? You spit it out and remind yourself to cautiously check each cucumber before it enters a salad on your table. Did you know that the lemon cucumber is never bitter? It is true! Any lemon cucumber you take a bite out of will be refreshing, cool and crisp.

Lemon_cucumber_J1

I discovered the lemon cucumber about ten years ago and have planted them every year since. If you read the description of a lemon cucumber, it will say the similarity to lemons is only in color, shape and size, yet my taste buds disagree. They say that the lemon cucumber has just a hint of lemon, which makes it perfect as cucumbers go. Happily, this variety also produces well in the cooler weather of my Pacific Northwest garden.

As I have written in other posts, I am a survivor of childhood ovarian cancer. At age 13 the disease took my ability to have children. In the years since I have had moments of deep sadness, longing and even anger as I wondered, “Why me?” so very many times. I confess that there have been times when a feeling of bitterness has stung my heart.

As mentioned in my earlier post, M is for Melon and Miracles, we pursued adoption and in time were able to adopt four children. But oh the waiting! The self-doubt and despair! The anger at the circumstances, the paperwork and the process, and anger at society! It was a long five years before our first child, and then again long years in between each child. We cried tears of deep sorrow during those many years of waiting, we felt every emotion in the anticipation of contacts and even expected placements that almost happened, and of birth parents who changed their minds. And ever present there was the enduring stress of not knowing and of feeling powerless.

Through this and many other trials I encountered bitterness. Bitterness occurs when we feel someone has taken something from us that we are powerless to get back. Bitterness is fermented un-forgiveness. In any part of your life where you are struggling to forgive another, those unresolved feelings can “mature” and deepen into bitterness.

Has it ever crept into your life? Perhaps you have experienced bitterness with family members who don’t live up to our expectations, Or maybe you have experienced a taste of bitterness with your spouse when he/she doesn’t do all you think he/she should. What about harbored bitterness for those that have offend our children? (Mama Bear Bitterness, right?) When life is hard, bitterness is so easy to embrace. The more we cling to our past injuries, the more we allow the pain to pool and fester. Bitterness will rob us of the joy we can find in anything.

And then there is a deeper sense of bitterness that we can encounter–what may begin as anger can become bitterness towards God for our seemingly unanswered prayers, or for our inevitable trials and challenges.

cucumber-1572875_1280Lemon cucumber and cucumbers in general will produce fruit within two months of being planted. The plants can look relatively sparse and immature, and yet a cucumber will suddenly appear. I wasn’t expecting any cucumbers on our plants for a couple of more weeks, and then the Midnight Gardener came in last night with our first cuke of the season.

Bitterness is the same. It will produces destructive fruits quickly. When we ruminate on past circumstances or events, too much bitterness can become a part of who we are. This thought cycle, if not challenged, can suddenly produce unexpected fruits of hatred, sadness and hopelessness towards ourselves, or towards a person or set of circumstances that are really out of our control. Bitterness has the potential to take us away from our faith, our trust in God and His plan for us. It can also rob us of meaningful and purpose-filled relationships.

What can help us root out bitterness, despite all we have been through? As I contemplated this question in my own life, four prominent answers have become clear:

1. First and most importantly for me has been faith in the enabling power of the atonement of Jesus Christ. I believe that through Christ’s atonement we can gain strength beyond our own and overcome life’s challenges with help from God.

2. Humility to ask for help. When we are clearly unable to stop overthinking the past, letting go of destructive, constant negative thoughts or scenarios, we may need to seek help from someone we trust or a mental health professional. Staying in the present, maintaining our thoughts in the moment, not in the past or the future, is key. I am a person who has to battle with this challenge and I have needed help and finally asked for it.

3. Choosing joy and remaining active. Happiness has been something I have had to work at choosing every day.  I personally must maintain a routine of physical activity (walking, swimming, Yoga) to experience joy-filled days. Also actively making time for service helps me choose happiness with ease.

4. Endurance.  I know the last part does not sound glorious! It is absolutely hard work but we have to dig our heels in and fight bitterness.

Adding just a hint of lemon to food or a beverage just brightens the flavor. Cucumbers with a hint of lemon for example are delicious. When we add love and compassion to our everyday lives these will cool a heart filled with bitterness. 

Freezing Raspberries that maintain their pre-picked appearance.

After returning from our summer adventures, we have spent a lot of time in the backyard picking raspberries. Our nieces were visiting us last week and happily they joined us in the raspberry picking task. The morning after we finished, I was delighting in my annual summer treat of raspberries with cream when one of our nieces wanted to know what I was eating. I replied, “Only heaven in my mouth!” She wanted to try it too, and after some reluctance in that first taste, she readily agreed with my declaration. If only we could have fresh raspberries all year round that weren’t so expensive to buy!

Well now, wait a minute! We can’t have them perfectly fresh but I can share with you the Midnight Gardner’s genius in how to freeze raspberries so they nearly taste and look fresh throughout the fall and winter months. He tutored me one day when I was complaining about my frozen raspberries looking like raspberry mush while those he had prepared looked liked they had just been picked. Here is his great advice:

How to freeze raspberries that maintain their pre-picked appearance:

Supplies needed:

Fresh Raspberries 

Salad spinner

Cookie sheet (with a rim around it, ideally)

Freezer paper

Room for the cookie sheet to rest flat in your freezer

Instructions:

Pick or buy raspberries. Place approximately 2 cups of raspberries in the basket of a salad spinner and fill the salad spinner with water so that it fully covers the raspberries. To wash the raspberries move the basket up and down in the water. Empty the water from the spinner and repeat this step several times with clean water. Thourghly rinse the basket of raspberries. Now for the gentle step that preserves the raspberry appearance–gently spin the raspberries in the salad spinner. This will extract water from the fruit without crushing it. Place the spun raspberries onto the cookie sheet covered with a sheet of freezer paper. Wash more if you have them, but don’t crowd the fruit. Place the cookie sheet into the freezer. After a few hours, or once the raspberries are frozen, use a metal spatula to loosen and place them in a freezer safe storage bag. Repeat.

Alternate additional task: the Midnight Gardener wants the fruit to freeze as quickly as possible, so he places an empty cookie sheet in the freezer earlier in the day. This way, when the fruit are ready to be placed on the sheets, they begin to freeze very quickly.