Preparation and Storage
A handful of green beans, a few cherry tomatoes and a few remaining black raspberries. Nothing that really made it into a meal from my garden.
Basil from “E’s” (aka the “toilet guy“) and “H’s” satellite garden.
On Saturday, the “guys” (“E”, “H”, and “J”), who all live in the city, met at the farmers’ market and picked up a few things for us to preserve. On Sunday, we all got together and produced the following:
Pesto: Outcome was six (6) cups of pesto. Basil from one of the satellite gardens, purchased cheese, pine nuts, garlic and oil. Six 1 cup containers at a cost of roughly $18. Cost to make – $3/cup.
Roasted Red Peppers: Outcome was fourteen (14) cups of roasted red peppers set for the freezer. Purchase of 26 red peppers and cost of oil about $12. Cost per cup to make – about $0.85.
Cherry Compote: Outcome was 14 pint jars. The cherries were $7 for 5 lbs of cherries and about $3 worth of sugar was used. Cost per pint jar was about $0.72
Nothing to report.
Build Community Food Systems
Checked on “C’s” satellite garden. The eight tomato plants there are going absolutely nuts. The green beans are getting large and will need to be picked soon. I’m hoping that “C” will be able to dehydrate a lot of Roma tomatoes as they ripen.
“E” and “H’s” satellite garden is doing very well. There are probably over 60 tomatoes on the one Roma plant alone, the big boy has just one at the moment, and the cherry tomato plant is just going nuts.
Eat the Food
Cherry tomatoes on the salad at “H” and “E’s” house for dinner. Snacked on cherry tomatoes, green beans and black raspberries at my house.