I’ve discovered a great way to quickly store my garden bounty without spending much time in the kitchen during the final days of gorgeous summer weather.
I harvested all the ripe tomatoes plus the zucchinis that I let grow “too big”; the kind that master gardeners would most likely throw onto their compost piles.
After rinsing the vegetables with water, I cut the tops off the tomatoes and quartered them. Then I sliced the huge zucchinis into 2 inch cross-sections, and chopped them into chunks; skin, seeds and all.
I had enough to fill two, five gallon stock pots. I then turned on the stove burners and put on the lids. I didn’t add spices, onions, garlic or anything, and just allowed the tomatoes to break down and make their own juice in the cooking process.
When the zucchinis and tomatoes were thoroughly cooked and tender, I turned off the stove, removed the lids, and allowed everything to cool. When cooled, I put the stewed vegetables into one-gallon zippered bags and stored them flat in the freezer. They look like a bunch of stacked books.
Now I can pull out a one gallon “book” of cooked tomatoes and zucchinis, cut the plastic bag off, place it in a stock pot, and use it as a base for almost anything.
For starters, this past week I made a batch of bean and vegetable soup; adding onions, garlic, Mato Zest, previously cooked lentils and garbanzo beans, fresh cut corn, and a frozen bag of each: collard greens, green beans and brussel sprouts. It was delicious! For my family I added a little bit of cooked, ground turkey and they absolutely loved it! (In another post I’ll tell how I gradually transitioned my family into eating nutrient dense foods.)
I’m almost ready to rip the tomato plants out, till the soil under, and start planting my kale and spinach seeds for the fall and winter harvest.
Here’s to eating for health to all!
Do you have a harvesting short cut to share?