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FRIDAY FARM REPORT 8/21/2020

A little bit of this and a little bit of that

 

All of the goats go crazy over peanuts. Monroe loves and begs for his nuts. Today at the vet he lost his!!

 

G was given this weedeater. It didn't work. He took it apart and cleaned out the carburetor. Now it works like a charm

I made some velveeta cheese

I picked a gallon of cherry tomatoes. I decided to try a new recipe for roasted tomato basil soup.  I reaaly like how it turned out. I canned 10 pints. I have posted the recipe below. If you don't can, you could half the recipe or freeze it

Roasted Tomato Basil Soup

12 pounds tomatoes

6 cloves garlic

3 cups minced onions

1 1/2 cup dry white wine

6 cups chicken stock

1 1'/2 tablespoon salt

1 teaspoon pepper

1/2 teaspoon ground coriander

1/8 cup worchestershire sauce

1/4 cup red wine vinegar

1 can tomato paste

3/4 cup dry basil or 1 1/2 cup fresh minced basil

Preheat oven to 375. Place tomatoes, garlic and onions on baking sheets.  Place in oven and bake 45 minutes to an hour, until garlic and tomatoes are nice and soft.

I used my Kitchenaide strainer attachment (it strains the peels and seeds) to make juice. You could use an immersion blender or a blender and strain.

 Add wine, tomatoes, stock, seasonings, and tomato paste. Bring to a boil and cook 20 minutes, or until heated through. Add basil

How was your week?

 


1 comment

  • The recipe for the soup sounds great. I’m going to can this year and I’ve got a jungle of “sweet 100” cherry tomatoes to pick…been pickin for several week now.
    You are the typical “gentleman farmer”; fixes equipment and cans with the wife.

    Chuck

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