It was a gloriously beautiful day today. Brilliant sunshine and temps in the mid 70's- perfect for working outside.
I did some weeding and other work in the garden. I finally finished off all those giant lambs quarters along the fence line. I picked tomatoes and a few tomatoes. I did laundry. I made roasted tomato/pepper salsa. V worked on my greenhouse. All in all, busy but pretty laid back.
Here are a few photos of the day.
The first Long Island Cheese squash was harvested!
Tomatoes, peppers, onions and garlic go into the oven to roast
... come out
and make a fabulous salsa!
V working diligently on the greenhouse. See, it isn't big- only 6x8 but I'm excited to get some fall greens planted in there. He managed to get it finished tonight but it was too dark to get a good photo so I'll post one another day. I will still need to put raised beds of some sort in there before I can plant.
And finally...
I'm so glad to see that
someone was able to relax today! Eesh! I can see that the rug desperately needs vacuumed. That is the dog and cat's favorite spot to lay so it tends to collect lots and lots of fur. Hmm... I think it is I15's turn at vacuuming this week.
I fear my home is in perpetual need of vacuuming... even if I've just done it! Sigh.
ReplyDeleteBut I have a question for you regarding the salsa and your tomato sauces in general. My process is generally blanch, peel, cook down - and it works nicely, but is a tad but laborious. Do you generally just roast and then peel & cook, or do you just blend up the skins too? Just curious if there's some shortcut that I'm missing!
For regulation salsa I do the old blanch, peel and seed routine. I may or may not do some roasted for canning- this batch was just for eating. It's easy to pull the peels off when they're roasted but for a larger batch I would probably use the food mill.
DeleteI do the cheater method for making plain sauce. I wash and core my tomatoes, slice off any questionable spots, quarter and throw them in the blender- peels and all. It makes for some interesting cooking down because they tend to foam up A LOT at first- but it is so much easier and we don't mind the tiny bits of peel in the sauce. And it is SO much easier and quicker.
How exciting about your greenhouse! That will extend your growing season by leaps and bounds! I planted Long Island Cheese pumpkins, too. After the powdery mildew, I am struggling to bring my two pumpkins along until they're ripe. When I15 is done vacuuming your house, could you send him over here?
ReplyDeleteI've got one more out there that I could probably bring in. Only two set on early because of the heat and drought. Since it's moderated some there are now a bunch more out there so I'm hoping that we have a long fall so they can ripen.
DeleteAnd, sure... if you want to crack the whip to get him to do anything be my guest!
We built a small green house and put in some shallow shelving for trays, and hooks for hanging baskets. If you go vertical too you can create more space. Concrete blocls work well too to raise things up for more sun... Email me if you want some photos?
ReplyDeleteThanks for the offer. Right now I'm just starting with some raised beds on the ground. I'll probably add some shelves in the spring when I'm starting little plants.
DeleteThat squash and salsa concoction looks awesome! Are you growing those cool warty pumpkins again this year, name escaping me right now "G" something? LOL I loved those!
ReplyDeleteNope, no giant Galeux d'Eysines pumpkins this year. I didn't think I could deal with 450 lbs of pumpkin again. I'm still looking for something more manageable.
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