So last week we canned 7 cans of tomato sauce. It took 22 pounds of tomatoes to make the seven pints. After that long process, the tomatoes are still growing, so we have more and more out there. With the next set of tomatoes, I think we are going to make some more tomato sauce, and I think we will also make some salsa. Here are the pictures I took of our last 2 harvests.
The picture on the left is actually a box full on tomatoes that I picked on Tuesday and the picture on the right is our harvest from Thursday. We’ll see how many tomatoes we get tomorrow, since it seems that we pick tomatoes every other day.
In case you can’t see it we are still harvesting green peppers, some eggplants and even an occasional zucchini, and maybe this week we’ll get some of that lettuce I planted about a month ago.
Since we are now getting more eggplants (finally!) we decided to experiment with a copycat recipe of PF Chang’s spicy eggplant dish, which a friend had mentioned loving.
Since we didn’t have chili paste on hand, we used red curry paste instead, which made it a little milder probably. And we made our own bean paste by food processing fermented black beans which we already had on hand (which by the way is really good with braised pork ribs). We may use a little less next time, we used 1t instead of 1/2 this time since it wasn’t really a “paste.”
The main addition was the chicken, just 1 large breast fillet for us two, sliced into 1/4″ slices…since Don doesn’t eat vegetarian meals 
Also added some sliced green peppers from the garden for variety.
The result was pretty good! Too bad I didn’t think to take a picture, maybe next time!
Apparently, cooking cucumbers does not take away its crunchy goodness. I stuffed it with sauteed ground pork with red bell peppers, and garlic (ala stuffed green peppers), poured some diced tomatoes and tomato juice on top, some basil, oregano and red pepper flakes, and baked it at 350 for about 45 minutes, and voila, it turned out to be a pretty good dish.
It kind of has the texture of chayote squash when cooked. Which makes sense, I guess coz I think they are somewhat related.
