I finally found plants that the deer and rabbits won’t eat grrrrr. At least they don’t like tomato and cucumber plants. We have to do something about the wildlife here. Don’t get me wrong I know I live in the woods. I know they also live in the woods but we’ve been getting along pretty well lately; Close to 20 years but right now they are winning the battle, although they are expected to have a rude awakening next year and I plan to win the war. I told my husband that we either stop gardening or we need to move the raised beds out into the field where we can fence it all in. Where they are now we can’t really fence it off and all the spraying and smelly things out there just don’t work.

While I was working in the den last week, two beautiful deer decided to walk through my side yard and nibble on what they could. I got out with my dog ​​as fast as I could and went back to the forest where they had gone. I swear my dog ​​just wants them to play ball with him. He doesn’t even bark, he grabs a tennis ball and runs towards them. Probably the reason they are totally fine with coming.

Some recent photos from around the yard. And that bear was huge…

The sightings this year were a crazy amount of deer. Some bobcats. some bears A few coyotes and a few hares oh. I wish the moose would come back but then without sightings for too many years. Enough about my wildlife and back to one of the many ways to process garden tomatoes. I really liked how it was hands off and made the house smell wonderful while working from home. You should try this if you have plenty of Roma or Marzano tomatoes; I planted the last one and I was not disappointed.

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Garden tomato sauce for slow cooking

An excellent way to process garden tomato paste
author Declarable

equipment

  • 1 clay pot or slow cooker

Component

  • 5-6 pound Paste tomatoes coarsely chopped
  • 4 cloves garlic Peeled and crushed
  • 1 Onion Peeled and roughly chopped
  • 1 Carrot Peeled and roughly chopped
  • 2-3 spoons Olive oil
  • 1 bay leaf
  • 1 teaspoon dried parsley or 3 teaspoons chopped fresh
  • 1 teaspoon dried basil or 2 teaspoons chopped fresh
  • ½ teaspoon Dried oregano or 1 teaspoon chopped fresh
  • ¼ teaspoon dry thyme or 1 teaspoon chopped fresh
  • ¼ teaspoon Dried rosemary or 1 teaspoon chopped fresh
  • 2-3 of jalapeno Seeds and veins removed, chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Instructions

  • Wash the tomatoes in plain water, remove the stem and roughly chop, add them to your crock pot. Add the garlic, onion, carrot and herbs. Drizzle the olive oil. Cover and reduce the pot to a minimum and cook for 2-4 hours while stirring occasionally
  • After the tomatoes have softened, use a food mill to process everything from the pot into a bowl. Wipe or rinse the clay and add all the liquid back to the pot.
  • Ventilate the clay lid a little and let the sauce thicken for another 4-6 hours on low. Once you have the sauce the consistency you like. Taste for seasoning and adjust. If you need you can add a little sugar or honey to help with the acidity,
  • Can be used immediately or put in a container in the freezer for later use.

    You can also do this process in several steps. After you process the cooked vegetables you can take the sauce and put it in the fridge and finish it another day.

 

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