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Thread: Started my herbs

  1. #11
    Smooth conversationalist slewfoot's Avatar
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    Quote Originally Posted by hawgrider View Post
    I grow all the herbs in the growing season here and then dehydrate them and store in canning jars. The chives though will grow outside all winter though. They are planted on south side of house right up next to the foundation. Its crazy they grow all year snow and all!
    lucky enough living here in SW Florida I can grow them year round and pick as needed. I grow them in pots in case we get one of those once or twice a year light frosts I can bring them in.

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  3. #12
    Found my way back to the barn. Baglady's Avatar
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    Quote Originally Posted by slewfoot View Post
    how I discovered this is we were in Rome Italy and went into a pizza place and it was the absolute best pizza I ever ate; my wife thought it was in the sauce so I ask how they made their pizza so much better than what I get at home, he told me that a lot of places use bone broth when the make their own sauce so I do that when ever I make a sauce use the broth instead of water.
    I get neck bones from a slaughter house. Bones in and Bring a couple gallons of water to a boil then turn to simmer for 3-4 hours. I put 2 cups to a seal a meal and freeze.
    That's amazing Slewfoot. THAT is the recipe I've been trying to find! Old Italian pasta sauce. I know we'll have to grow different tomatoes for this, (Romano??)...
    If it's not too much trouble, could you give me that recipe?

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    Smooth conversationalist slewfoot's Avatar
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    Quote Originally Posted by Baglady View Post
    That's amazing Slewfoot. THAT is the recipe I've been trying to find! Old Italian pasta sauce. I know we'll have to grow different tomatoes for this, (Romano??)...
    If it's not too much trouble, could you give me that recipe?
    Baglady, I have to leave in a few minutes but when I get back I will be more than glad to post my recipe for pasta sauce. Yes Romano is the best flavored for pasta sauce. Or anything else you use tomatoes for, I even use them on hamburgers.

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    Found my way back to the barn. Baglady's Avatar
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    Quote Originally Posted by slewfoot View Post
    Baglady, I have to leave in a few minutes but when I get back I will be more than glad to post my recipe for pasta sauce. Yes Romano is the best flavored for pasta sauce. Or anything else you use tomatoes for, I even use them on hamburgers.
    For sure, it's a busy time of year. I'll be spending most of this morning "battening down the hatches".

  7. #15
    Smooth conversationalist slewfoot's Avatar
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    Quote Originally Posted by Baglady View Post
    That's amazing Slewfoot. THAT is the recipe I've been trying to find! Old Italian pasta sauce. I know we'll have to grow different tomatoes for this, (Romano??)...
    If it's not too much trouble, could you give me that recipe?
    Here it is Baglady.
    1 pound stew meat or any cubed cheap cut of meat, use grass fed if possible .Trimmed of fat.
    1 tablespoon or so of light olive oil.
    1 yellow onion chopped.
    1 medium carrot shaved down with a potato peeler ( this removes the acidy taste from the tomatoes some people put a couple tablespoons of sugar to do this.)
    3-4 cloves of garlic minced.
    1 15 ounce can tomato sauce.
    10-12 Romano tomato's pealed seeded and chopped.
    1 6 ounce can tomato paste. ( more or less depending on how thick you want it.)
    2 (tomato paste cans of bone broth).
    1/4 cup fresh parsley chopped fine.
    1/4 cup fresh basil chopped fine.
    1 teaspoon of sea salt or to taste.
    ground pepper to taste.
    1/4 teaspoon of red pepper flakes. I f you like a little Spicer add more to taste.

    Directions
    heat the olive oil in a large pot , add onion and sauté until translucent.
    add garlic and cook for 1 minute more.
    Add beef or meat of choice and brown.
    stir in the tomato sauce, chopped tomatoes, parsley, salt, and pepper, Add the pepper flakes and bring to a boil.
    Add in the tomato paste and bone broth. stir until paste has dissolved, and more paste and broth to achieve the consistency you want.
    Fresh spices if available and the Bone broth whether it beef or pork is what makes the taste.
    cover and simmer for 3 hours.
    Refrigerate over night., longer it sits the better the taste.
    Enjoy.

    If you use this for pizza sauce you can remove the carrots with a fork and omit the meat.
    Last edited by slewfoot; 12-23-2015 at 02:04 PM.

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    Found my way back to the barn. Baglady's Avatar
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    Quote Originally Posted by slewfoot View Post
    Here it is Baglady.
    1 pound stew meat or any cubed cheap cut of meat, use grass fed if possible .Trimmed of fat.
    1 tablespoon or so of light olive oil.
    1 yellow onion chopped.
    1 medium carrot shaved down with a potato peeler ( this removes the acidy taste from the tomatoes some people put a couple tablespoons of sugar to do this.)
    3-4 cloves of garlic minced.
    1 15 ounce can tomato sauce.
    10-12 Romano tomato's pealed seeded and chopped.
    1 6 ounce can tomato paste. ( more or less depending on how thick you want it.)
    2 (tomato paste cans of bone broth).
    1/4 cup fresh parsley chopped fine.
    1/4 cup fresh basil chopped fine.
    1 teaspoon of sea salt or to taste.
    ground pepper to taste.
    1/4 teaspoon of red pepper flakes. I f you like a little Spicer add more to taste.

    Directions
    heat the olive oil in a large pot , add onion and sauté until translucent.
    add garlic and cook for 1 minute more.
    Add beef or meat of choice and brown.
    stir in the tomato sauce, chopped tomatoes, parsley, salt, and pepper, Add the pepper flakes and bring to a boil.
    Add in the tomato paste and bone broth. stir until paste has dissolved, and more paste and broth to achieve the consistency you want.
    Fresh spices if available and the Bone broth whether it beef or pork is what makes the taste.
    cover and simmer for 3 hours.
    Refrigerate over night., longer it sits the better the taste.
    Enjoy.

    If you use this for pizza sauce you can remove the carrots with a fork and omit the meat.
    That sounds amazing! Thank you so much! I'll be canning the sauce.
    Can I make my own tomato sauce? Instead of buying the 15 ounce cans?

  10. #17
    Smooth conversationalist slewfoot's Avatar
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    Quote Originally Posted by Baglady View Post
    That sounds amazing! Thank you so much! I'll be canning the sauce.
    Can I make my own tomato sauce? Instead of buying the 15 ounce cans?
    Of course, and it will taste much better than the canned.

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    Baglady (12-25-2015)

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    Missing Arklatex's Avatar
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    Cool post slewfoot. We grow a few here as well and are adding more each year. We have mint and lemon balm for tea. That stuff has taken over its own little patch and comes back every year. Best part is that ants hate it so you can scatter it around as a natural deterrent. We have basil and cilantro as well. There is wild onions all over the place out here, they are small, spicy and easy to find. I use them in place of chives and they are excellent on baked taters!

    Next spring I hope to start a patch just for herbs. Specifically I want a medicine garden of perennial herbs like st Johns wort, echinacea, etc. Next to that I want a patch of perennial cooking herbs like dill and fennel, etc.

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    Baglady (12-25-2015)

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