In between chapters today I went for a walk on the beach with two boys to do some beach art.
It is my favourite thing: Beach Art. And for those who know me, know well, I have many favourite things. Having many favourites makes life just that much more fun. For us the best art of beach art is using found objects to create the installation then I take a photo of the installations, then later we return to see what the tide has added and take another photo.
In the boys words the sea was glistening and sparkling. There was no wind at all. I highly recommend a little walk each day. If you can, get out into the air every day. If you can walk - walk. If you have a garden and it is the right season get your hands into the soil every day (this was my grandmothers advice to me). Or pull a chair up to your Poets Window and sit for a while - looking out. Find your horizon even if it is a building across the street.
Yesterday I made another batch of Summer Sauce from the garden.
Here in the Southern Hemisphere we are beginning to pick large bowls of produce on a daily basis.
I freeze some and make a tomato based summer sauce with the rest.
Summer Sauce
This is not really a recipe - it is more of a method. It begins in the garden. I will make summer sauce from the time the tomatoes start to ripen in whatever garden I am visiting.
Step 1: Harvest
Take a big basket and pick what’s ready. Mostly tomatoes, plus a few zucchini, eggplant, swiss chard, fennel, maybe potatoes, always onions and garlic.
My basket will be 3/4 tomatoes.
Step 2: Herbs
Pick what you love - basil, thyme, rosemary, maybe a little celeriac or dill.
Step 3: Spice (Optional)
A chili or two if you like heat.
Step 4: Roast then Reduce
Roughly chop everything. Don’t peel or core just chop off any rot or ends and throw the pieces into a big roasting pan. In the oven; grill (broil) on high turning frequently developing a little char on the skin. Let the skins blacken a bit. This introduces a wonderful smoky layer to the taste profile.
Turn an aubergine on a gas flame until the skin has blistered off. Cool. Rub off the skin, chop and throw this in with the rest.
Add an apple or two to sweeten and thicken.
After all the fruit and veg has had a little charring in the high temps, turn the stove to bake and cook the whole mess for about an hour until everything is soft.
Every ten minutes of so push the ingredients about with a potato masher.
Step 5: Blend (or Not)
Push through a colander or food mill. This gets rid of all the skins.
Blend until smooth, blend halfway, or leave chunky. Careful - it’s hot.
Return the sauce to a wide saucepan and reduce to required thickness. (In the oven or on the stovetop). I reduced one yesterday to a pizza sauce - very thick.
Step 6: Store
Pour into jars, boil in a jar for 30 minutes or freeze in recycled containers.
Open a jar in winter, and you can smell the scents of summer.
If you are in the Northern hemisphere and in the winter you can still make a summer sauce from the last of your freezer. In the summer I throw whole tomatoes into the freezer, bags of frozen grated zuchinni, etc, and by the end of winter it is time to clear out the freezer, getting it ready for the coming seasons produce. One of the best ways to do this is to make a summer sauce in the winter.
So satisfying.
Enjoy your day - wherever you are.
Now, tell me about your walk today!
Celi
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