TWO GALLONS OF TOMATO SOUP MIX PROCESSED TODAY

HELLO & Welcome to GARDEN DADDY here at the urban farm! I told you yesterday I had a HUGE tomato harvest yesterday morning that I would have to process today. Well, boy-oh-boy did I ever. I ended up with right at two gallons of the best sauce/soup mix I ever made I believe. It is so rich with tomato aroma and taste and I strained the seeds out of this batch to see the difference. You know, gardening is ALWAYS a testing ground of everything, right? So is preserving. Again, this will cool down then be boxed up in freezer containers and then added to the winter larder for soup stock, spaghetti sauce, chili fixin's and the like.
I just wanted to share this with you while I had a quick moment and stopped to eat a late lunch sandwich. I will let you know how many freezer boxes I get from this batch. I might have to start giving some to neighbors for their freezer as mine is about to overflow at this posting. I tried to find some bush green bean seeds (well, I hate to call them true seeds but I guess for now I will as they are called "seeds" and that meaning is "anything that can be sown, e.g. "seed" potatoes, "seeds" of corn, sunflower "seeds", etc....another whole posting I fear) today earlier but was shot down on every turn. I had planned to put in a late crop of bush beans this next week but it appears that will not happen. So off to the feed store again next week and thinking of just going ahead and getting some turnips/greens started...I like both tops and roots. I can cook the roots and eat them alone or cut up into the greens. But the roots are also good if you "quarter" them in chunks or even slice them about like you would potatoes for an 'Au gratin dish, put in a large bowl and add some olive oil, salt and pepper, a little garlic powder to taste, stir till all is covered then put in a single layer on a large cookie sheet and roast at 400-degrees for a bit, watching from time to time especially if you slice then and not in larger chunks to keep from burning the edges, but then bake till a nice roasted color and aroma...stirring occasionally. Basically do like you would if you were "roasting" any winter vegetables...what was I thinking?!?
This Garden Daddy has been giving so many recipes over the course of this site that "me thinks" maybe your Garden Daddy needs to stir around the idea of a future "THE URBAN FARM COOKBOOK" by Garden Daddy....thinking....huh? Laughing all the way to my next seasonal project...
I leave you today again with our ongoing affirmation in mind as always: "URBAN FARMING: ONE EGG (& RECIPE) AT A TIME!"