13 August 2015 Eggplant, Tomato,Onion Juice

[Durgan]

http://www.durgan.org/2015/August 2015/13 August 2015 Eggplant Tomato Onion Juice/HTML/ 13 August 2015 Eggplant, Tomato,Onion Juice
Twenty seven pounds of tomatoes,four pounds of eggplant and 3 pounds of onions all from the garden were made into a slurry basically juice.Some dill, basil and parsley was added for flavor. Process was to cut into smaller pieces,cover with water, cook in two batches until soft about 20 minutes, blend into slurry, strain through a Victorio mill, then this residue put through a Champion Juicer. Twenty liters of juice was placed in jars and pressure canned at 15 PSI for 15 Minutes for long term storage at room temperature.

 

[Beth_B]

Wowzers, impressed as always, @Durgan. I have three eggplant plants going and a couple are just about big enough to harvest.
You must drink a LOT of juice!

 

[Durgan]

Juice or slurry is my method of preserving garden produce for off season use. A liter or so per day gives me a large range or vegetables and fruit in my diet. And what does one do with the surplus in a small garden in our three months of production? It is impossible to eat it all fresh.And it gets me away form that mess,IMO, being sold as food in our supermarkets. For better or worse.

 

[headfullofbees]

Your aubergines look as good as mine.
I tend to make things like pasta sauce, ratatouille etc. which can be frozen with my surplus, but I also tend to eat a lot more of fruits and veg when they are at their peak, and little or none when they are out of season.
The advantages (and there are many disadvantages) of a temperate climate, are that there is nearly always something worth picking from my allotment, and that raw storage is likely to be simpler, sometimes just leaving veg in the ground. Swedes, for example. Hardy leeks.
So I'll have carrots, turnips, onions leeks, potatoes, beetroot, spinach, pak (bok) choi, pumpkins, parsnips and many brassicas to eat fresh or stored, throughout the winter, to add to the frozen harvest, simple or processed.

Some of your juices do sound and look nice, although some more resemble strained soup or stock than juice.

 

[IcyBC]

Your eggplants look fantastic! You have such wide range of different fruits and vegetables that are so much healthier than in the market!

 

[Rosyrain]

Your juicing methods always sound amazing. I have never actually had eggplant, so I have no idea what it tastes like. It is one of those veggies I have always wanted to try, but I am too scared to do it in case I don't like it.

 

[Durgan]

Many vegetables have little flavour on their own. They take on the flavour of the condiment used, and we often associate this to be the taste of the vegetable. Eggplant at best is benign in taste, sort of like a pancake if fried in butter or oil. The inside is sort of spongy.

Most of my cooking is what is called INJUN cooking. Everything in one pot with no condiments. One gets use to the many subtle flavours with a bit of practice.

Western cooking flavour is assoiated with fat, salt and sugar to the detriment of our health IMO.

 

[headfullofbees]

Many vegetables have little flavour on their own. They take on the flavour of the condiment used, and we often associate this to be the taste of the vegetable. Eggplant at best is benign in taste, sort of like a pancake if fried in butter or oil. The inside is sort of spongy.

Most of my cooking is what is called INJUN cooking. Everything in one pot with no condiments. One gets use to the many subtle flavours with a bit of practice.

Western cooking flavour is assoiated with fat, salt and sugar to the detriment of our health IMO.

I do not limit myself to western cooking, but your point about the overuse of fat, salt and sugar is fair.
Chinese cuisine is far worse, Indian, at least as bad.
When one is aware of those shortcomings, as I'm sure most of us are, it is possible to limit these ingredients, use herbs as substitutes, or use the healthiest forms of them.
The only sugar I ever add to food is that which naturally occurs in the ingredients, like tomatoes and sweet peppers, for example.
You have been known to use butter yourself.
The golden rule: everything in moderation, is the regime I favour.

 

[headfullofbees]

I do not limit myself to western cooking, but your point about the overuse of fat, salt and sugar is fair.
Chinese cuisine is far worse, Indian, at least as bad.
When one is aware of those shortcomings, as I'm sure most of us are, it is possible to limit these ingredients, use herbs as substitutes, or use the healthiest forms of them.
The only sugar I ever add to food is that which naturally occurs in the ingredients, like tomatoes and sweet peppers, for example.
You have been known to use butter yourself.
The golden rule: everything in moderation, is the regime I favour.

Aubergines halved longways, brushed with lemon juice and roasted until browned have a delicious, (if mild) flavour, and wonderful textures.

 

[Sheal]

It took me a while to work out what you call 'slurry' @Durgan, we would call it a smoothie here. Slurry here is something very different!