The delayed arrival of our Cherokees, Zebras, Aces and Romas graced our presence in the August garden like a true Southern Belle last summer. The ritual of pulling back vines in discovery of each day’s harvest was our favorite time of day. It was there in the gloaming mosquitoes buzzed our ears and sweaty mud masked our faces. Birds nestled in the orange glow for a much needed solstice nap, while fireflies and crickets awoke from theirs. Tomatoes filled my apron’s pocket. We would say a brief “Cin-Cin” looking into each other’s eyes, as we clanked glasses and shared the remnants of our day.
I dig through the freezer taking account of the remaining contents of our summer 2014 harvest. I am thankful. Our labor of love saw us through a winter full of ice, potholes and plain ol’ butt-ass cold temperatures. Driving past the overcrowded parking lot of the understocked grocery last week conjured a mere chuckle at the pitiful “milk and bread” battle cry.
Way before I knew Pank
Today is Pank’s birthday. He has requested homemade pizza, a bottle of chianti and movie night on the couch. Luckily, there are a few 2014 batches of marinara left and plenty of bells in the freezer to accompany the Porter Road Butcher Porteroni for Pank’s pie.
Pank saved a bounty of seeds from last year’s garden. On his birthday, I have started a few rows of tomatoes and peppers for next year’s birthday marinara in starter trays. It may look like a tray full of dirt and tags to some folks, but this tray represents new memories for me. Happy Birthday Sweetheart! I can’t imagine tromping through the Dell without you…
Freezer Marinara
2-3 pounds of fresh tomatoes roughly chopped
2-4 cloves garlic peeled
1 onion roughly chopped
2-3 tablespoons freshly herbs chopped
Pulse in food processor until desired consistency. Freeze in freezer bags. When ready to use, heat a healthy drizzle of olive oil and desired seasonings in sauce pan. Stir in defrosted marinara with 1/2 cup red wine. Reduce to a thick sauce.