June 17th 2023 Garden Tour - Tomatoes, peppers, herbs, flowers, more tomatoes, more flowers...
Hello from Jamaica Beach, TX located on the west end of sunny Galveston Island in Zone 9b. I grow vegetables, flowers, herbs and perennials. I especially love Texas native plants that attract birds, bees, butterflies, wasps, and other beneficial critters.
Birdies Raised Beds from Epic Gardening
Dwarf Tomato Project
Victory Seed Company
Datil Pepper
Galahad Tomato
Victoria Blue Salvia
Esterina Cherry Tomato
Patio Choice Cherry Tomatoes
Red -
Yellow -
@epicgardening
@JohnnysSeeds
@bakercreekheirloomseedcomp8380
@HighMowingOrganicSeeds
@VictorySeeds
Italian Inspired Garden Soup - Using Your Tomatoes,Herbs, & Spinach (or Kale)
I love the spicy flavors of a good Italian soup. I took what I love about Italian Wedding Meatball Soup, the spinach, and the cannellini beans from Fagioli, to make an Italian inspired vegetable soup. If you are not concerned about the carbs, add a little pasta and serve with a big slice of crunchy toast. :) Sub kale for spinach if you want, it will be delish! I used Amish Paste tomatoes for this soup (it is more meaty and holds up better in soup)
How to Plant Tomatoes in a Square Foot Garden and Trellis Ideas
Let's plant tomatoes in only 6 inches of soil! This is the easiest method of gardening and it works like a charm. I will show you how I plant my tomatoes in a square foot garden bed and share with you a few tips so you can get your's up and growing too!
Arches are available here:
On Amazon, free shipping:
White:
Green:
How to assemble the Arch:
Plant your tomatoes after your last spring frost: Find your frost date here:
Note: You do not have to lay them on their side if they are short plants. Just plant them to their first leaves (you can remove a few of the bottom leaves if you want.
The tomato I planted in the video is called a Thai Pink Egg. It is a beautiful little tomato with light pink flesh and the skin resembles a pink pearl. Very pretty and mild acid.
How to Grow Spinach:
How to Grow Chilies and Peppers from Seed to Kitchen, EVERYTHING You Need to Know:
How to Grow Parsley:
How to Grow Carrots:
How to Grow Chives:
How to Grow Asparagus:
How to Grow Green Onion or Scallions:
How to Grow Cilantro:
Square Foot Garden Book:
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Thank you for buying me a new camera (video) :
I have used the money from You Tube videos to buy, not only a new camera & lens, but also a tripod, new editing software, and a fast laptop computer to bring you these in-depth How To and recipe videos in 4K. Thanks so much for sharing my videos with your friends & family and helping me share my passion with the world.
How to make Marinara Sauce with fresh summer tomatoes
Chef Heather is out at Estancia del Norte Hotel showing us how to make a from scratch marinara sauce. Watch her take us through each step with easy and fresh ingredients. See the ingredients below and let us know if you try it at home.
Yield 1 Quart
Ingredients:
2Lbs Tomatoes (about 8 medium)
2Tbsp. Olive oil
1tsp. Crushed red pepper
1/2 C. Yellow onions finely chopped
2Tbsp. minced garlic
1/2 tsp. Brown sugar
1tsp. Dried oregano
1/2 tsp. kosher salt
1/2 tsp. black pepper
2 sprigs basil
Instructions:
Peel and deseed the tomatoes by first scoring a small ‘X’ in the bottom of the tomatoes. Submerge in simmering water for one minute, then shock them in ice water. Pull the skin off the tomatoes. Deseed using a colander to help separate the juice from the seeds.
Pulse the tomato pulp and juice in a food processor.
In a Dutch oven or heavy bottom pot, over medium high heat, add oil, onions and red pepper. Sautee until translucent, add garlic and sauté until fragrant - about 1 minute.
Add brown sugar and dried herbs, sauté for an additional 2 minutes or until caramelized. Then add tomatoes, season with salt, pepper and basil leaves.
Bring to a boil, then lower heat and simmer for 30 minutes, or until you are happy with the consistency. (the sauce will thicken as it cools)
Serve over pasta or in any recipe that calls for marinara.
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Spaghetti Sauce Recipe From Fresh Tomatoes | Homemade Pasta Sauce | Rockin Robin Cooks
I hope you will try my homemade spaghetti sauce recipe made with fresh tomatoes. I use fresh tomatoes out of my garden for the freshest taste along with fresh herbs.
Much of my inspiration for this recipe comes from my father in law who is Italian and loves to cook pasta sauce.
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Tools I like and use:
Cuisinart Food Processor
12 inch stainless steel fry pan
Instant Read Thermometer
Baking Sheet
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Homemade spaghetti sauce recipe
Ingredients:
⅓ cup carrots, grated
1 yellow onion, diced
¼ cup dry porcini mushrooms, rehydrated with water, then rinsed and finely chopped
¾ cup warm water
Enough tomatoes to fill a baking sheet, about 4 - 5 cups tomato sauce
1 lb. ground beef
6 aidelle sausage, any flavor, sliced into coins
4 cloves garlic
½ cup celery hearts and extra leaves, diced
¼ cup basil, fresh
1 tsp. Fresh sage, chopped
1 tsp. Fresh thyme, chopped
1 tsp. Fresh oregano, chopped
Olive oil
Salt
pepper
Directions:
Preheat oven to 460 degrees F.
Remove the stems and the core from the tomatoes. Slice a shallow x in the opposite end of the stem end of the tomatoes. This will make peeling the skins easier.
Drizzle olive oil over the tomatoes and rub the oil over all. Place in the oven for 30 minutes. Take them out to cool and place the tomatoes in another dish to cool.
Pour the warm water into the mushrooms to rehydrate for 20 minutes. Pour the mushrooms through a strainer and rinse with water.
In a frying pan, add 2 Tbsp. of olive oil over medium high heat. Add the onion and saute for 45 minutes stirring frequently. You will probably turn the temperature to low after the first 5 minutes. Remember you want to cook these low and slow.
Then add the mushrooms, increase the temperature to medium and continue to cook for 4 minutes longer.
Next add the celery and carrots to the onion mixture. If it looks a bit dry, add another teaspoon of olive oil to the pan. Cook this another 4 minutes.
Pour the onion mixture into a stock pot. Peel the tomatoes and place them into a food processor and blend until you get a sauce. Add this sauce to the stock pot.
Add the sage, thyme, basil, and oregano to the sauce.
In the frying pan that you used for the onion mixture, cook the ground beef over medium high heat. Add salt and pepper.
Once the ground beef is done, drain the grease and place the beef into the stock pot. Add 1 tsp of salt to the stockpot.
Add the sausage and stir. Place a lid on the sauce and simmer for 20 to 30 minutes.
You can serve this sauce over pasta or zoodles. Enjoy!
Thanks for watching and sharing!
Rockin Robin
P.S. Please help me spread the word about my channel and website by sharing my content on Facebook, Pinterest, Twitter, Google Plus and any other social media you like to use. It's as simple as copying and pasting this link:
Shakshuka With Meat Is INSANELY DELICIOUS
Moroccan Kefta Tagine is the genius combination of Shakshuka and Spiced Kofta meatballs. It’s packed with Umami and Meaty flavours and has loads of great textures that will blow your mind. If you’re a fan of shakshuka or kofta, this is a must try dish.
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MiddleEats are partnering with #CookForPalestine to raise awareness and funds using the universal language of food - a language loved and understood by all. As part of the campaign, the global community is invited to take part in #CookForPalestine by cooking, baking and sharing Palestinian-inspired dishes whilst raising funds for our friends at Choose Love's relief efforts in Gaza.
Choose Love is working with a number of local partners, and allocating funds based on the most immediate needs. They are currently working with Palestine Children’s Relief Fund, Medial Aid for Palestinians and Anera in Gaza to ensure the rapidly evolving needs on the ground are met in the most effective way.
Choose Love, Inc. is a 501(c)(3) charitable non-profit organization.
Donate and learn more here:
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Kefta:
500g mince lamb or beef
1 small onion (100g grated)
10g chopped parsley
10g chopped coriander
2 garlic cloves
1 tsp salt
1 tsp paprika
1/2 tsp cumin
1/2 tsp black pepper
1/2 tbsp olive oil
1. Grate 1 small onion, keeping the juice and mince the garlic.
2. Add all ingredients to a large bowl and knead the meat until sticky.
3. Portion into small meatball and roll into ball.
Shakshuka
4 tomatoes (grated 400g)
1 onion
20g tomato paste
1 cup water
1/2 tsp salt
1/2 tsp paprika
1/4 tsp cumin
1/4 tsp black pepper
1 tbsp olive oil
5g chopped parsley
5g chopped coriander
3-4 eggs
1. Grate the tomatoes.
2. In a saute pan, heat the oil on medium high heat. Add the onions and cook until translucent.
3. Add the tomato paste and cook off for a minute or two.
4. Add the grated tomatoes and water. Simmer for 15 minutes then add the spices, herbs and meatballs.
5. Cover the pot and cook for another 10 minutes, turning the meatballs half way through.
6. Once thickened form a well in the sauce to place each of the eggs.
7. Break an egg into each of the wells, sprinkle some salt and pepper then cover and cook for 3 minutes for runny yolks.
8. Garnish with fresh chopped herbs and serve with crusty bread.