A Simple Basic Tomato Sauce

Eat Well Edibles Grow Well Recipe

In an ideal world, my kitchen counters would overflow in late summer with vine-ripened tomatoes of all shapes and sizes and colors, picked that morning and still warm from the sun.

Though my thumb is arguably quite green, I am, at present, keeper of a garden routinely ravaged by an impressive array of creatures and forces of nature. Each season my tomato plants are the most spectacular failures. Plans to preserve the tastes of long-faded summer sunshine with jars stacked upon jars of whole tomatoes, tomato chutneys, fiery salsa and a killer homemade tomato sauce are shelved for ‘someday.’

For tomato sauce there is, thankfully, another way. Maybe even a better way.

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Sprouted Mung Beans

Eat Well Edibles Recipe

By now you know that I take great pleasure dabbling in all manner of edible DIY projects that improve nutrition, enhance flavor, save money, or are simply fun + intriguing.

To appeal to my inner crunchy-granola-ness: Homemade sprouted mung beans.

Unlike garden sprouting, sprouting in the kitchen requires no green thumb, and is addictively simple. And fascinating!

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Eat the Rainbow + DIY Frozen Fruit

Eat Well

“The juice of the grape is the liquid quintessence of concentrated sunbeams.” 
– Thomas Love Peacock

To be sure, he’s talking about wine, but the same could be said for the magic that lies within the beautiful seasonal delights on offer from the farmer’s markets or our own backyard gardens.

Turns out that ‘eat the rainbow’ is more than a clever marketing slogan — concentrated sunbeams, indeed.

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Cardamom Pear Butter

Eat Well Edibles Grow Well Recipe

As is the case much of the time, the story of this recipe begins with a produce bargain (my shopping vice). Bags of perfectly “imperfect” late season Bartlett pears, their yellow-green skin blushing to red, with juicy-sweet flesh underneath.

I do this every year with both Bartletts and Boscs. And every year, after all possible ways of eating them fresh are exhausted, the final few get to hang out in the spa. Lucky them, luckier us.

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Sauerkraut 2.0: Red Cabbage with Bay and Fennel

Eat Well Edibles Recipe

A fermentation follow-up to my caraway sauerkraut. Red cabbage instead of green, fennel seeds instead of caraway, with a couple dried bay leaves slipped in for contrast.

Again, it couldn’t be simpler — shred the cabbage, massage in some salt, mix in the herbs, transfer to a jar. In as few as two to three days later, sauerkraut! And this updated version, well, just look how lovely. Fantastic flavor, and blood-red in time for the spooky fun holiday in less than two weeks.

Red cabbage sauerkraut

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