Thursday, September 3, 2009

Green Tomatoes and Other Things

Some of our green tomatoes. Most of them look like this right now. I accidentally let the chicken's out today. They are fine, they've just been walking around the yard eating bugs. I hope they eat all the mosquitoes! We usually let them out right before dark - they eat some bugs and roam around, then go back in the pen to roost. I feel a little nervous when they are out all day.
The Rooster likes to strut his stuff!

Jalapenos on our table....they just looked pretty.
Isaac with his tractor. :-) He likes to push it around, and then get on when it is in the perfect spot.
Laying on the grass together. so cute. Picture quality, not so good.
Hamming it up!

Tuesday, September 1, 2009

Best Tomato Soup Recipe - Update with Pics!

This pic is borrowed from I made this soup tonight, and it is the best tomato soup ever!!! And I was able to use veggies from our garden, which is great! I also made the best cornbread ;-)
Isaac snuggling in the covers. This and the next 3 pics were taken w/ my phone, so are not the best quality.

Savannah "cooking". She loves to cook.

Some peppers from our garden. We have a bumper crop this year!!

After pickling.

S & I sitting on Savannah's bed. She doesn't sleep in this room yet, but I have been decorating it for her.

Roasted Tomato Soup Recipe:

5 tomatoes, cored (if necessary) and quartered,1 large red bell pepper, seeded and quartered,3 medium yellow onions, peeled, quartered, extra-virgin olive oil,5 plump cloves of garlic, unpeeled,fine-grain sea salt,2 - 3 cups light vegetable stock or water,1/4 teaspoon smoked paprika.
Preheat the oven to 375F degrees and position 2 racks in the middle of the oven. Line 2 rimmed baking sheets with parchment paper, alternately you can just rub them down with a thin glaze of olive oil.Arrange the tomatoes, skin side down, on a baking sheet. Coat the bell pepper and onions with olive oil and put them on the other baking sheet along with the garlic, place the pepper skin side down as well. Give both sheets a light showering of salt, then bake until the tomatoes start to collapse and the onions start to brown and caramelize, about 45 minutes. Turn the onions if they start getting overly dark on the bottom .Check on the garlic as well, once the cloves are golden and oozy inside, pull them from the oven.Peel the garlic, dump all of the roasted vegetables into a big, high-sided bowl, and puree with a hand blender. Alternately, use a conventional blender or food processor and work in batches. Blend in a cup of the stock, and keep adding the rest 1/2 cup at a time until the soup is the desired consistency. I like a little chunk and texture to this soup particularly if the weather has a bit of a chill, but smooth or chunky is your call. Add the paprika and a bit more salt as needed - adjusting to your taste.
I thought I was going to have to add butter and cream, but this soup is surprisingly very creamy! I doubled the recipe and used chicken stock.