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| My only Santa Rosa plum! |
This season has not been without it’s “fruits” … I have been enjoying some delicious Sungold and Black Cherry varieties (shown above). But the big ones have not been a success in the past. In fact, earlier in the season in my “kitchen garden” — so called for it’s placement just outside my kitchen door, with pots of tomatoes and herbs — my pesky perpetrators thought nothing of high-jacking tomatoes just about before my very eyes! The gall!! My revenge? A generous sprinkling of freshly ground pepper. Everywhere. Other than my sneezing, it proved a terrific solution.
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| First-year production of berries has been steady |
Middle Row: Add good quality jar of marinara (Rao’s or Silver Palate are my faves) and simmer for an hour or so — I add salt, pepper and oregano at this point (all to taste); Tomato skins peel away easily after simmering
Bottom row: Immersion blender (“boat motor”) is used for blending; Leftover scraps headed for compost bin
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Two large batches of sauce above and separated for freezing below; to date 9 containers of 4-5 cups each! 
