Plumsauce!

Ingredients:

Plums

Water for steaming

Make It:

Cut all plums in half, remove pit. Place them in a steamer basket. Put basket in large pot, with enough water to cover bottom, but make sure it does not touch bottom of basket. Cover, and bring water to a boil over high heat. Once boiling, reduce heat a little. Allow plums to steam until tender and falling apart. Remove from heat and allow to cool. Once cool put plums in blender, blend until smooth. For baby food fill ice cube trays and freeze, when frozen remove and put into plastic bags to store in the freezer. Pull one or two cubes out and thaw, serve alone or with cereal added. For kids and adults mix with applesauce or pearsauce. Can also use in plum ginger sauce, used for dipping eggrolls in. Enjoy!

Abundant Harvest Box

This weeks box contained 3 eggplants, 4 zucchini, 1 head of cauliflower, 4 bell peppers, 3 bunches of grapes, 1 head baby bok choy, 1 carton cherry tomatoes, 1 bunch arugula, 1 head romaine, 17 red potatoes, and 10 pears. I also went to the farmers market this week and got a big bag of green beans, apples, fresh ginger, celery, scallions, chinese string bean, and mushrooms.

Menu for October 19th- October 25th

This week are celebrating Kili being awarded student of the month so she got to pick the menu!

Monday: Pizza

Tuesday: Steak, rice pilaf, steamed cauliflower

Wednesday: Chicken pot pie, pear slices

Thursday: Beef tacos, arugula salad

Friday: Party!

Saturday: Breaded chicken and fries, butter carrots

Sunday: Chile verde nachos, green salad

Salsa

Ingredients:

2 pounds roma tomatoes, halved, seeds removed

1 white onion, 1/2 diced, 1/2 cut into strips

3 jalapenos, halved, seeds removed and 1/2 of them diced

1/2 bunch cilantro, diced

2 teas. cumin

juice from 2 limes

salt and pepper to taste

vegetable oil

Make It:

On a large baking sheet place 1/2 the tomatoes, the onion strips, and the jalapeno halves.

Drizzle with vegetable oil and stir everything around with your hands. Place under the broiler set to high and cook until tomato skins are wrinkly and pop. Remove from broiler and allow to cool. In a large bowl add diced tomato, onion, jalapeno, and cilantro, stir. Once cooled place tomatoes, jalapenos, and onion in your blender, blend until smooth. Pour into bowl with the other tomato mixture, stir. Add other ingredients, stir and taste, add more seasoning if needed. Enjoy!

Tomato Sauce

This makes two 28oz jars.

Ingredients:

3 pounds roma tomatoes

2 carrots roughly chopped

1 onion chopped

2 cloves of garlic diced

1 large or 2 small zucchini shredded

1/2 bottle white wine

salt

Make It:

Heat broiler to high. Take tomatoes cut them in half and remove seeds, place on large cookie sheet skin side up. Drizzle a small amount of vegetable oil over tomatoes, lightly stir tomatoes with your hand to coat. Place under broiler for about ten minutes or until skins pop and wrinkle. Remove from broiler and let cool. Once they are cool enough to handle, pull of skins and discard. Once you have taken off all skins roughly chop tomatoes. In a large pot heat one tablespoon olive oil over medium heat. Add garlic and onion cook until softened stirring often. Add wine and let simmer until almost completely reduced this will take about 15 minutes. Add carrots, zucchini and tomatoes and 1 tablespoon salt stir to combine. Cook for two hours over low heat, you want it at a low simmer, stir often. Pour into blender, I did mine in 2 halfs, and blend until smooth. Sauce can be stored in a jar in fridge for a week or frozen in a bag. Use as the base for pasta sauces or in any recipe that calls for tomato sauce. Enjoy!

20 Pounds of Tomatoes

So in my new quest in making homemade food, I decided to buy 20 pounds of organic locally grown roma tomatoes. With them I made salsa, tomato sauce and mushroom tomato sauce. I had so much fun experimenting and learning how to make things. Next tomato season i'm going to get more so I can make diced tomatoes and crushed tomatoes, no more cans. Its so much fun to make everything homemade!

Menu for October 12th- October 18th

Sorry it's late, I was so tired from the party!

Monday: Take out from Bj's

Tuesday: Tri-tip, mashed potatoes with mushroom tomato sauce, arugala salad

Wednesday: Fettucini alfredo, zucchini

Thursday: Shredded beef tacos, pear slices

Friday: Tri-tip sandwich, fruit salad

Saturday: Chicken stir fry, rice

Sunday: Lasagna two ways, green salad