The summertime heat brings on the tomatoes, zucchini, chillis, aubergines and sweet basil. They love this hot weather, as long as they get the water that they need. This means I have to start making passata sauce. We are now harvesting more than we can eat each day. This is just the start. At the moment we have to harvest the tomatoes each day in the small numbers that are ripening. It has taken a week to build up sufficient quantity to fill the boiler. This is the first batch of passata. Soon it will build up to 2 batches a week. I will continue to make this sort of tomato sauce right through the summer and into the autumn.
Tonight I’m making a small batch to start with for our dinner, so I’m including a lot of zucchinis and aubergines as well. This will be a sort of variation on the ratatouille theme. All these vegetables grow together, they ripen together and they taste so good together.
I bring it all to the boil and simmer it for a few minutes, just enough to soften the zucchinis and egg plant chunks, then scoop out a bowl full each for dinner. It’s summer on a plate!
After dinner, I add in all of the other chopped tomatoes and cook it down into a sauce. After it cools I put it all through the mouli sieve to remove all the seeds and skins, then reheat and seal in pre-heated jars to keep for the winter.
The other thing that I like to do in this summer heat is to make porcelain from my collected stones. They are so hard that I need to put them through the rock crusher first thing to reduce them down to grit, then I can sieve the grit and re-process the larger pieces to get it all to pass through a 3 mm screen, then into the ball mill to be reduced to ultra fine grade.
From this I can make glazes and/or more throwing body, as required.