Old McSandven Had a Farm

Three posts in one month. All this fresh air MUST be going to my head. We have been hard at work here on the farm, canning, brewing, roasting. We are practically self sufficient. It's fun. I refuse to grow anything with a brain that I might have to eat (chickens, cows, goats, dogs) but I'm happy harvesting the stuff that grows off of good old sunshine. The previous owners of our home left us with plentiful gardens and so we are reaping the rewards. I've included some recipes that anyone can make that taste downright delish. Now warning: I'm not a measurer... not even in baking, which is why my sauces are better than my soufles. And I have a philosophy on salt and garlic. Double whatever the recipes says. And NEVER use unsalted butter. A total waste of calories.


So my first recipe is for homemade sundried tomatoes. Which, wait for it... don't have to be dried in the sun. These little boogers are expensive; so grab your slightly mushy romas and go to town. Quarter them, lay them in a single layer on a cookie sheet, and bake them at 200 degrees for 6-12 hours. Start checking on them around hour three, and when they are completely dry but not crunchy, they're done. You will have to pull each tomato slice out individually because like people, tomato slices dry out at different rates. Bag them and freeze them. Voila! If you start this in the afternoon and don't want to stay up all night checking on tomatoes just turn off the oven and start again in the morning. You can just leave 'em in there. Also, if you need to run out for a gallon of milk because your baby calves (I mean children) have just drank the last three gallons in the fridge, no problem, off goes the oven for the hour or so that you're gone. They're surprisingly resilient once the dehydration process has begun (also like people).


Recipe two is for a tomato sauce that my friend Julia sent me from her favorite noodle place in Salem, OR. The Willamette noodle company. It's super easy and delicious. I have used it for spaghetti sauce, lasagna sauce and pizza sauce. Mmm. Here is the link:

You say tomato, I say to-mah-to -- let's call the whole thing sauce... Want something to do with all those last-of-the-season tomatoes springing (or would that be falling) forth from your garden? Try this easy recipe for a sure to please rustic, roasted tomato sauce that is perfect for all of your favorite pasta dishes -- makes for a good pizza sauce too! Tomatoes, rinsed, halved and sprinkled with salt and freshly ground pepper to taste Handful of peeled garlic cloves - figure one clove per cup of tomatoes Onion, roughly chopped - figure 1/2 an onion for every 3 cups of tomatoes Drizzle olive oil over all the veggies along with a small splash of Balsamic Vinegar Roast in oven at 350 degrees for 25 minutes Put all roasted veggie goodness in a food processor or blender and process to your desired consistency. This sauce is great as is or add some cream (and maybe a splash of vodka!) to make an Italian classic. Fresh herbs of your choice can be added at the end to enhance the fresh-from-the-garden flavor.  Cooked tomato sauce freezes beautifully so make extra, freeze in air-tight containers or freezer bags and thaw as needed -- a terrific way to enjoy garden-fresh goodness all winter long!

Truly wonderful! 


Right now I'm making a salsa with green tomatoes, so I'll let you know how that goes. We just canned 12 jars of grape jelly made from the juice of red catawba grapes, and Tor just bottled 50 bottles of Red Ale beer. Lars calls it beard. So we think that is going to be our "label". We are having a truly enjoyable experience out here in Walla Walla. The "farm" is a great place to come visit (hint) although we may send you home with some beer, salsa, jelly, and tomatoes.