Harvest season is underway and I’m here for it. What a privilege. In a year when so many craved space and opportunity to be outdoors, those of us who had gardens to nurture and be nourished by, know this blessing all too well. In the months to come, the garden will continue to provide in the form of preserves, sauces, baked goods, seasonings, libations and frozen vegetables and fruits.
I’ve been making batches of basil pesto throughout summer. I think the freezer has enough of it to take us through till spring. So at present, I’m just going to blitz the remaining basil in olive oil, freeze in small amounts to flavor soups and cassoulets. This summer, I discovered nasturtium pesto and I’m hooked. Naturally, I’m planning on making a few batches of it. It’s easy. A handful each of parsley and nasturtium leaves, pine nuts or cashews, zest and juice of a lemon, garlic to taste ( I like lots), salt, pepper and olive oil. Everything gets blended together in the food processor. It is terrific with any pasta. Add grated Parmesan at time of serving.
Last week I made enough sweet and spicy tomato chutney for five ½ pint jars. Kept one jar and gave away the rest. It was quite a hit. By popular demand more will be made to punch up sandwiches, hors d’oeuvres, accompany omelets, cheeses, mixed in mayo for fritters and fries …. the list goes on! Recipe is provided down below.
I’ll make and can tomato sauce and bake up loaves of zucchini bread to freeze. Bunches of herbs like thyme, sage, oregano, mint, lemon grass, bay and marjoram will be dried for a good supply of seasonings.
Sadly, no grape jelly will be made this year. Squirrels got every last Concord grape two weeks ago. Sigh.
I’ve had lots of folk ask how the Eau de Poire was ‘created’. It’s quite simple really. Select a tree branch and find the lead pear in a cluster of tiny, emergent pears. Remove all but that main pear and insert into clean bottle and secure the bottle to the tree. The pear will grow in the bottle. When ready, release the pear from the stem and take the bottle down with the ripe pear in it. Wash the bottle and pear with hot (not boiling) water several times till clean. Fill the bottle with either pear flavored vodka or clear pear brandy. Cork or cap the bottle. Store in a cool, dark place for a couple of weeks. Voila!
The photos below will illustrate the process.
Seeds from native plants such as milkweed, baptisia and amsonia will be collected to make more plants in spring.
Cuttings of rosemary, coleus, geraniums, boxwood and hellebores were started in summer – they will be nurtured through the winter and be ready for planting next growing season in my garden as well as in others ( holiday gifts delivered in time for spring!).
It’s a busy time but oh! so rewarding.
Indian-ish Sweet And Spicy Tomato Chutney –
2 Lbs tomatoes chopped
Salt to taste
Dry red chillies to taste. Broken up into small pieces.
4 tsp Red chili powder
6 Tbsp Olive Oil
2 Tbsp Nigella seeds
¾ to 1 Cup sugar
1 Tbsp Asafoetida ( you can purchase this from Indian grocery stores or on-line. Or, you can substitute with minced garlic)
Heat oil in a pan. Add Nigella seeds, dry red chilies, and Asafoetida Saute for few seconds.
Add chopped Tomatoes and salt. Mix well.
Cover it and cook it for 20 minutes on medium flame.
Add chili powder and sugar. Mix very well.
Cover it again and cook it for 10 minutes more.
Open the lid to stir once. Again, cover and cook until it thickens somewhat. Remember, this is not a jam.
That’s it!! Apply standard canning process to filled sterilized jars.
Rooted cuttings of hellebore, variegated boxwood, sanguisorba, rosemary and scented geraniums
Rooted cutting of coleus
Herb awaiting harvest
(c) 2020 Shobha Vanchiswar
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