I have zucchini EVERYWHERE. I have given it away to friends (and anyone else who'll take some off my hands). It's on the floors, tables, in bags for children to take home, in bread, sautee'd, steamed, "caked", and in the freezer.
We have pumpkins, squash, pears, apples, peaches, and plums. Time to get busy. I've addressed the basil and made 7 batches of pesto this week. The zucchini has been shredded, frozen, and/or made into bread. Apple butter has been made. Tomato soup is on the agenda for this afternoon. That leaves little time for the rest. I think I'll be juicing the wild plums for some jelly making later. The pears and apples will be made into more butter and some dehydrated fruit. "Something in this photo is not like the others". Who left the basket of tennis balls on the porch?
I'm tired already. But I do love Fall and I'm glad it's here. I am posting the tomato soup recipe that I'm making as I write.
It's just that good. Try it.
Cream of Tomato Soup
12 ripe tomatoes, peeled and cut up
1 cup of chicken stock or water
1cup of chopped celery
½ cup of onion, diced
¼ cup of minced fresh Italian parsley
3 Tab. of cornstarch
3 Tab. of butter, melted
2 Tab. of brown sugar
2 tsp. of salt
2 cups of light cream
1 egg yolk, beaten
Freshly ground pepper to taste
Simmer tomatoes, water, celery, onion, and parsley for 30 minutes. Puree and strain.
Mix together butter and cornstarch. Stir into soup and let simmer over medium heat until thickened slightly.
Add brown sugar, salt and pepper. (Freeze, if desired, at this point.)
When you are ready to serve, stir the cream and egg into the hot soup.
Makes about 2 quarts.