We are in the middle of a few days of high temperatures now. The real summer heat has set in and the garden is showing it. Everything is looking droopy and tired already at 11.00am, even though we watered everything last night and again this morning. By lunch time it was 42 oC in the shade.
We were up early at 5-ish and were out in the early morning cool to clean our quota of 100 sand stock bricks before breakfast at 8.00am. We knocked off as soon as the sun came up over the pottery roof and took our shade.
Yesterday we had our friends Ami and Kate here for the day to give us inspiration and encouragement. We managed to work most of the day, out under the portable gazebo shade cover, and got 200 bricks cleaned. A good effort for a hot day. We worked slowly and steadily with watering breaks, lunch and finally a treat of ‘Splice’ style ice creams at the end of the day around 4.00.
We now have a very modest pile of 300 bricks in the ‘clean’ pile. Just 10% of the total, but a good start. Thank you Kate and Ami!
After our breakfast this morning, we went back out and watered the garden and picked the produce. We are just past peak tomato. We started the month picking a couple of baskets full each week, then it was every 4 days, then every 2nd day etc.
This first early planting of 8 bushes were planted in September. The second planting of a dozen bushes were put in in November and are just flowering now, so will take over in a few weeks as the older bushes slow down.
Every few days we make a batch of passata. Before I cook dinner, I fill a 5 litre copper boiler with chopped tomatoes after first frying off a brown onion in olive oil with half dozen cloves of our garlic. I add in a sprig or two of fresh herbs from the garden, always a big bunch of sweet basil, but then a couple of bay leaves fresh off the tree and perhaps some thyme or sage, depending on how I feel on the day. Pepper corns and a little salt, just a tea spoon. As I want to keep my salt intake to a minimum.
Sometimes I add in a zucchini, or some artichoke hearts, other batches get a good dose of capsicums, a chilli, whatever we have in excess on the day. Sometimes, it’s all the above.
I simmer this for 20 mins or so until it all softens and then lid on and put it aside while we cook dinner, and leave it to cool overnight. The next day, before dinner. I pass the whole lot through a mouli sieve and then re-heat it to reduce the sauce to concentrate it down to half its volume.
After dinner, we pour the concentrated passata into heated and sterilised bottles straight from the oven and cap straight away while everything is still almost too hot to touch. As the bottles cool, we can hear the lids make a loud ‘POP’ noise. They are then sealed and safe to put away in the pantry for use later in the year.
One 5 litre boiler of fresh tomatoes reduces down to make just three 750 ml. bottles of sauce.
Last nights passata bottles and this mornings pick of zucchini flowers, this will be dinner. Plus baskets of more tomatoes, chilis, capsicums, artichoke hearts and cucumbers.
We’ll be making more passata again tonight as well. Every alternate night and new batch and every other night the simmering and concentrating, then bottling. It’s our summer evening ritual.
Every bug in the garden wants to attack and share our tomatoes, slugs, snails, caterpillars, but as yet no fruit fly. I got in early in the year with half a dozen Dak pots and lures. so have managed to keep them at bay for the time being. Fingers crossed.
Self reliance is a lot of work, but it is the most rewarding work. I wouldn’t work this hard for a boss!