Backyard Aquaponics
A place to discuss aquaponics

yep wilds ezy sauce is at most of the supermarkets around here, near the other sauce and marinade stuff

Um okay, apparently it is available here according to the others in the office, so I shall put it on the shopping list.

there is a great recipe for green tomato pickle using the wilds sauce here
viewtopic.php?f=18&t=11006
courtesy of Mantis

I have an access of tomotoes coming on and wondered if anyone had a really good recipe for home made pasta sauce?

Here you go tomd

Well Peter had a few goddies to take home last night including a dozen eggs and here are the photos to prove it. I also made up a box of veges for the people that we share the building with and that included pumpkin, eggs, zucchinis and tomatoes. Oops forgot to take a photo.
Then Peter mentioned that all he needed was potatoes and that was all the suggestion that I needed to grab the shovel and check under the dead foliage, we found some white ones and some of the really, really purple ones, it was getting dark at that stage.

I made a marmalade/sweet and sour mandarin sauce that also didnt freeze. I put it down to sugar, but there was some vinegar in that as well.

I love science you can eat.

Aaha ! Now I know why it didn't freeze, my 4 month ol fridge/freezer stopped working properly, doh! I didn't realise until Sunday, damm it! The tomato has now frozen

The veges just kep on coming and now the capsicums are ripening. We have planted more tomatoes in the next pen and will probably look at moving the chickens in to clean up the tomato garden, it is looking a bit worse for wear. I think the chickens will be pretty happy though.

Nice capsicums Faye!! Romesco dip all the way!

What is Romesco dip Gaza?

We bought a shelf full of perfect capsicums at 50 cents a kilo at 5 minutes to closing on the 25th dec

Cut in wide strips (2.5cm) and tossed in olive oil before putting under a grill (or whatever top down heat is called in your part of the world) until slightly scorched. Then into the freezer in jar sized packets to be put into a jar of olive oil when needed as sun dried capsicum, or used for ingredients for dips etc

Worked a treat if ever you find yourself with too many

Romesco Dip

All the amounts here are approximate – it’s a dip, so feel free to wing it.

1/3 cup sliced or slivered almonds, and cashew nuts (roasted)
1 garlic clove, peeled
3 inches loaf of Sour dough (crust off)
2-3 red capsicum, roasted(peeled)
2 small chillis
1 Tbsp. red wine, sherry or balsamic vinegar
1 tsp. paprika
salt and pepper to taste
2-6 Tbsp. olive or canola oil
2-4 Tbsp. Lemon juice
1-2 Tbsp. Chopped parsely

Roast capsicum in a little oil and salt on extremely high temp. in the oven, once scorched, cover in a bowl with glad wrap for 5 min. then peel and cool...
Combine roasted capsicum, chilli, parsely, garlic, almonds and cashew, and blend coarsely in food processor. Dice the sour dough into cubes and in a bowl add olive oil, lemon juice, salt and pepper and vinegar so the bread soaks it up...
Add bread mix, and paprika to the food processor and mix until combined, taste and adjust accordingly...
Enjoy!!!


(cheers to my mate Tim for this recipe - even people who hate capsicum LOVE this dip)

That sounds delicious, and yet another perfect use for our freezer full of charred capsicum.

This is what the tromboncinis look like if you leave them to grow out. Very large and a variety of interesting shapes.

We moved the gates and have allowed the chickens in to clean up the bushes and we have planted a few of the more popular varieties in the next two sections , added some corn plants, sweet potatoes and butternuts are starting to form. The zucchinis keep coming and the eggplant are doing very well in growbeds and dirt gardens.
Today I marinated 3 of the harvested eggplant and they wil be ready to eat in a week.
Here is a couple of pics, very easy to do and my kids love it as their itlaian nana introduced us all to them. I had never eated eggplant before and didn't like the look of it. Got over that a long time ago now. Aaah memories.

I might like to try this next Fall. Is the recipe anything like this?

http://domskitchen.blogspot.com/2009/09/new-melanzana-marinata-marinated.html

Thats pretty much it Scotty, I didn't measure the salt, but I left it overnight, the recipe said 6 hours. Marinated with brown vinegar for 2 hours, squeezed again and bottled to cover with olive oil, garlic, oregano and basil. Easy peasy. My recipe said leave 1 week, i won't be waiting longer than that to try it. Started eating the homemade pickled onions today, yummo!