House made tomato gravy
Fall, and that means harvest time. If you would have told me five years ago that I become the urbane gardener, I would have given you the raspberry – and not the growing kind. But I have, and I take great joy in it. We’ve been plucking and eating all manner of things throughout the summer, but now we’re at the end, and it’s time to put up and shut up the remnants of the condiment garden for the year.
Mrs. BDB has been smooshing up tomatoes into pico de gallo and red gravy for our winter pastas. A big shipment of raw olives came while I was out burger touring the past couple weeks, and they are in the soup for the next six weeks before being canned.
Worked all day yesterday on our hamburger dill slices, pickle relish, regular and kosher, and have 20 jars so far of those. And finally, the last of our cabbage is stinking up the porch turning into sauerkraut to grace hot dogs and reubens this winter.
Pumpkin buds are up….so that’s next. It’s been fun and rewarding to decorate this year’s burgers and dogs with homegrown stuff.
House cured olives