I really don’t have that big a garden. Four feet by four feet, containing two cucumber vines, four tomatoes, a couple of potatoes, thyme, basil and a collection of marigolds and moss roses. I can weed it in ten minutes, and water it with the hose – no sprinkler needed, it just doesn’t take that long.
But small as it is, I have an abundance of those cucumbers and tomatoes. My basil is bushy enough that I could (and probably will) make several good batches of basil. My harvesting basket is full, and so is the mixing bowl, usually used for bread, that I poured the excess into. It’s colorful, too, since half my cherry tomatoes are pear shaped red ones and the other half pear shaped yellow, and both are incredibly prolific. I’ll probably take a quart over to my girlfriend, since she didn’t get a garden in this year and they won’t keep until I next go in to Indy. (Don’t worry, Mom. I’ll have more by then.) Judging by the number of green tomatoes and blossoms, they aren’t slowing down any time soon either.
My son wants to try to make homemade ketchup, and I may attempt it. These are salad and slicing tomatoes, not sauce tomatoes, so I don’t know how it will go. On the other hand, I might as well try it. It’s not like I don’t have the tomatoes to spare.
I see gazpacho in your future.
Of course, should you be up to the round trip, we would be happy to see both you and your produce.
I had a couple of extra cucumbers, so I seeded and pureed them, then froze them in an ice cube tray. I plan to use them to flavor a glass of water, perhaps with a splash of lime juice.
I never thought of that one, Li.
I heart my immersion blender! It makes this sort of thing very easy, especially with small quantities that don’t work well in a regular blender.