Today was a lovely break from the chill we’ve had lately, warm enough to finally get a few garden tasks done that I’d been putting off. Autumn hasn’t settled in too deeply yet, though my tomatoes and other plants are beginning to show signs of stress from the changing weather. This time, I won’t let them suffer; I’ve decided to bring a few indoors so they can keep thriving.
First up were my favourite heirloom tomato plants. These beauties can keep bearing fruit for a few years, so it wouldn’t be fair to leave them in the cold.
I trimmed them down to a manageable size, harvested the fruits, and set them aside for preserving.
Next was the grapevine. I trimmed back the bushy leaves and saved them; they’re wonderful for cooking and perfect for making Dolmades (Greek stuffed vine leaves), which always remind me of a kind colleague who used to share his homemade ones with me.
The strawberry plants were still full of fresh leaves, flowers, and a few berries , so I gathered them before they wilted. The leaves are high in antioxidants and make a beautiful tea when dried.
Plenty of hawthorn berries are glowing red on their branches. They’re wonderful for my formulations and a powerful heart tonic, rich in antioxidants and ideal for tea.
A few collections.
And a few plants to nurture indoors.
Including some wild Philippine chillies grown from seeds I foraged in the Philippine mountains last year. They’re now bearing flowers and would never survive outdoors.
I can’t believe how quickly summer passed; it always feels like there’s never quite enough of it.
With the ground still dry, I finished the day by mowing the garden, ready for the beautiful autumn leaves to fall. Soon they will cover the ground with gorgeous colours.
In the kitchen, I prepped the vegetables and froze them for now.
While the berries and strawberry leaves will be dried for tea.
Since I had so many tomatoes and I needed to preserve them, I decided to turn them into an easy homemade ketchup with simple ingredients.
Heres' the simple recipe:
🍅 Homemade Tomato Ketchup Recipe
Ingredients:
1.5 kg ripe tomatoes (roughly sliced)
1 large onion (chopped)
4 cloves garlic (chopped)
1 small piece of ginger (optional, for warmth)
½ cup apple cider vinegar (or white vinegar)
½ cup raw cane sugar or brown sugar (adjust to taste)
1½ tsp salt (or to taste)
1 tsp black pepper
1 tsp mustard seeds (optional)
1 tsp paprika or chilli powder (optional, for a hint of spice)
1 tsp allspice or cinnamon
3 cloves
Instructions:
In a large pot, add chopped tomatoes, onion, garlic, and ginger (if using). Bring to a simmer and cook uncovered over medium heat for 30 minutes.
Until everything softens and the tomatoes break down.
Blend & Strain: Let it cool slightly, then blend until smooth.
Strain through a fine sieve to remove skins and seeds, pressing through with a spoon.
Return the smooth puree to the pot. Add vinegar, sugar, salt, pepper, and spices. Stir and simmer gently over low heat for a few minutes, stirring often, until thickened to ketchup consistency.
Taste near the end, add more sugar for sweetness, vinegar for tang, or salt for balance.
Pour hot ketchup into sterilized jars or bottles.#
I filled 3 x 500 ml bottles.
Seal tightly. Store in the fridge once opened; unopened bottles keep for several months in a cool, dark place or in the fridge.
For added tang and complex flavour, you can add a teaspoon of whey in a bottle and leave it outside the fridge for atleast 3 days and let the yeast do its magic.
I like how the texture turned out, just like commercial ketchup, but without nasty ingredients, organic and heirloom.
And it tastes good too!
So that's my little productive day today, I wish we will get more sunshine before the autum set's in.
Wishing everyone a good day!
Mariah :)🍁🍂