tomato round up, yeehaw

20170913_132317-1_resizedThis year, the first weekend in May,  we planted 2 tomato plants.  The varieties were Early Girl and Big Boy.  One we purchased and the other was a free start!

Boy Howdy did we have a good year!  Gorgeous color, amazingly rich, bold flavor.  These beauties made some of the best sauce to come down the pike.

Sad side note:  Because of the wildfires in Canada and Eastern Washington and wind,  our tomatoes had a light covering of ash.  While good for the soil, we did rinse them off before bringing them inside.


Once ripe, we ate fresh tomatoes almost daily.

20170907_180035_resizedOne older neighbor wanted one, plump, beautiful tomato to enjoy.

We gave away 3 bags full along with fresh picked Basil.  (I save those small gift bags through the year, then use them to nestle fresh picked produce in to share with the neighbors. So much cuter than filling a used grocery bag.)20170919_172531-1_resized

Then I kept track of how many pounds we picked & brought inside for us to process and use.  Are you ready?  Hold onto your cowgirl hats!

We had a grand total of 27.4 pounds!  That was from just 2 plants!!!!!

After I make yard sauce, which I use as a base for other sauces (rough chop a pan full of tomatoes, onion, and basil, sometimes Rosemary… olive oil, S & P, roast for 50 minutes on 425*, plop in Blend-Tec and push the button)


or spaghetti sauce, I freeze the bags flat.  I can stack the frozen packages book style, save oodles of space in the freezer and can easily see what each package contains.



Our evening temperatures are dipping into and below the 50* mark.  That means our on the vine tomatoes will not ripen any longer.

We do have a couple left ……………

I spy with my little eye………………something green.   I have a wonderful feeling that Fried Green Tomatoes will be making a debut on our plates in the very near future! 20170921_112458-1_resized

We are so grateful to have grown such a beautiful, lush, prolific garden with enough bounty to eat, share, process and freeze for later.

Already planning on what to plant next year and where.  Yes indeed, we will be rotating where we plant things.  We will nourish and feed our soil this winter.

How did you do?  Did you have extraordinary success this year?  I would love to hear how your harvest turned out this year and share any tips/tricks or common sense ideas you figured out from this season.

In this together, friends. Happy Harvest.

Chat soon.

almond milk

Today, I made Almond Milk.

20150427_110735Oh sure, I started soaking the 1 cup of raw almonds 2 days ago.

Although, that is as tough as this recipe turns out to be.

Now, I won’t go on and on about the dairy boys, the hormones or the artificial ingredients.  I will just say, I have chosen to make my own. Dairy is not part of my line up, however, I love to use Almond milk in my hot cereal in the morning and don’t even get me started about an afternoon cappuccino.  oh la la

1 cup of almonds (soaked one or two days in filtered water) , drained and rinsed.  Please don’t save the enzyme water.

4 cups filtered water, 1 Tablespoon raw honey (you can use four dates or agave or 20150427_111012coconut sugar…), 1/8 teaspoon Himalayan salt, real vanilla (or use part of a vanilla bean)

Put all in Blendtec.  Push whole juice.  Once. Twice.  For a total of 2 minutes.  Strain through cheese cloth or mesh nut bag (amazon 8.99 that you can reuse over and over).

20150427_111942-1Pour into storage container for refrigerator.  I am looking for an old-fashioned shaped , glass milk jar.  I think that will make me smile.  Until I find one, this jar will work fine.

Pure creamy dreamy goodness.  Happy!  Healing!

In this together!

Here’s to your health and wellness!  (and saving some money and not ingesting nasty chemicals)