2 September 2011 § 6 Comments
I can’t believe a week has gone by since my neighbor, Rosa, had her marathon tomato sauce session. I intended to post this sooner but one angry Irene got in the way.
So where did we leave off? Ah yes, day one finished – 41 bushels cleaned and sorted and blanched.
Day two was about separating the seeds and the skins, then simmering the remaining sauce with salt to then be bottled as gravy. « Read the rest of this entry »
25 August 2011 § 11 Comments
You know the end of the summer is coming fast when my lovely neighbor, Rosa, starts making tomato sauce, or gravy as it is known around here in the North East. In case you are not from these parts “gravy” is an erroneous English translation from the Italian sugo which means juice, but can also mean sauce (as in sugo per pastasciutta).
Anyway I just had to go over this morning to take some pictures.
The operation is planned with military precision. Over 40 bushels of tomatoes get delivered to her house and the whole family pitch in to get them sorted, cleaned and then made into tomato sauce.
A thunderstorm and heavy rain shower stopped work but I saw the first part of the operation – sorting, cleaning and boiling. I will post more pictures when work resumes as the tomatoes still need to be skinned, deseeded and simmered to turn them into that delicious tomato sauce.
7 July 2011 § 5 Comments
Having recently overcome my inertia to making granola a few weeks ago, it was time to move onto another breakfast item – jam. Don’t you think jam is a better word than jelly? Somehow I don’t think Paul Weller would have had the same success had he named his band The Jelly.
I had a brief look online and realized there are many theories on the scientific process of jam-making. As is my way I then proceeded to ignore all advice and bluff my way through jam making using the leftover black and redcurrants that I bought at the Farmers’ Market last week. Those tart little currants make the perfect jam.
- 8 oz redcurrants and blackcurrants
- 1 cup water
- 3 tbsp sugar
Bring the water and currants to boil, let boil for about 10 minutes. Add the sugar, stir in and continue to boil for a further 10 minutes. Crush fruit with a spoon, potato masher or any heat-proof implement you have. If you like your jam smooth then sieve. I like mine chunky so did not bother. I only made a small quantity as I was fearful of ending up with a jammy mess but next time I will be tripling the quantity. It was truly delicious on buttered toast.
And here are is The Jelly performing in the City: