Newsletter Sept 9

Hi folks,

I spent last Sunday canning up some lovely stewed tomatoes and a big pot of homemade catsup for the winter. With tomato flavour at its peak I figured you might like to follow suit. Or perhaps the delicious spaghetti sauce (basil included) for you; either way all boxes have a quart of plum tomatoes perfect for the job.

I’m putting you to work with the shelling beans (you’re after the bean inside); these are much more flavourful than dry beans. This variety has velvety smooth texture, very suited to bean dip–season cooked pureed beans with tahini, garlic, lemon, olive oil, bit of salt and rosemary–almost like hummus. Large boxes with scallopini: these are amazing as tempura (1 c. flour, 1/2 c. cornstarch, 1/2 t. baking powder, 1 egg, water to make batter, then deep fry).

Everything else should be self explanatory, so the only mystery is why this newsletter is late in arriving. This week some of the pigs went off to become delicious chops, bacon, roasts etc and so I have literally been running day and night. Today is catch up day and then on Sunday the inspector comes for our annual bio-dynamic certification which does entail a fairly long form to be filled out at the last minute…

Also predictably late blight has taken hold in the garden; it sweeps through the garden like an evil gray fog. In 24 hours two 65 foot rows of beautiful green tomato vines turns to dead gray leaves and ugly brown patches appear on the fruit, ruining it. This is what the potato farmers in Ireland had to contend with in the potato famine and always think of their much more drastic plight when this happens. Once again, I firmly believe we humans have directly caused this by the terrible air pollution, which means that neither plant nor human can truly breathe properly to cleanse their systems.

Till next week, Titia


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