Eggplant Veggie Burger

2 cups white bean
2 red peppers
1 large onion
1 eggplant
1/2 cup chopped parsley
1/4 cup raw almonds ground to meal
2 cloves garlic
2 tbs oil for eggplant and to mash for texture
1 cup breadcrumbs more for handling

Dice and salt eggplant (approx 3/4 inch) and let stand for several hours then rinse and dry and toss with oil and roast for 15 - 20 minutes at 450

Reduce heat to 400

Dry saute the onion and then the pepper and combine with bean, parsley, garlic, oil and almond meal. Then run through meat grinder.  Add in bread until they can be handled. Then press into patties and place on greased baking sheet.  Spray tops with peanut oil and bake for 35-40 min avoid over browning. (Turning may be needed but do not deform them. Under cooking is desirable so they do not dry out when frozen and re-fryed)

Remove and place on wax paper sheets to freeze.  Stack the frozen burgers in sealable freezer containers for long term storage.

(Use a large sauce can as a form withs an oiled wooden plunger and a measured or weighed standard amount as thickness of patties should be about 1/2 inch and it may be useful to use a silicon sheet to aid in placing on baking sheet without deforming them as uniformity will make them freeze and store better)

Canning Tomato Sauce

This year at Oasis we planted four 75 foot rows of a variety of tomatoes. Berkeley tie dye an heirloom, Oregon Spring an open-pollinated Bush variety, a paste tomato and Coeur de bouaf, a French variety often called ox heart. Most of them are staked and trellised and I'm loving my new system which has the tomatoes well under control.

My new kitchen full of stainless steel sinks counters and a big 8 burner stove is able to handle three or four big pots all at once. One of them is 38 quarts and it's full of tomato right now.

The first pot of Berkeley tie dye is 38 quarts full to the very top and then stomped down once or twice to make them fit.  I used to make this first cook short so that I could strain them out and get more in the pot but now with the bigger pots it makes more sense to cook them longer with skins on. This should make the sauce richer and more flavorful as well as imbue it with more of the beneficial from the skins. Each of the varieties was quite different in cook time the longest being over three hours.  My method on sauce I call the slump test -- just take a couple of ounces and put it on a plate and see if the center pile holds up a bit and the edges don't just run watery.  

Straining is always the hard part because strainers that are available to me are all small kitchen varieties and we're too small and operation to get anything commercial. I'm leaning towards inventing some sort of Amish apparatus.  All total this batch I processed about 160 pound representing about 21 gallons of crush and netted 24 quarts of sauce.  About 6 hours turn around but worth it as the sauce is exceptionally tasty.

(This recipe did not strain off the water but rather cooked it off long and hard. As a result the sauce was very flavorful but the process grueling. More recent recipes cooked them only moderately and then let the tomato water drain and then process and then cook again.  The result is not as much taste and a sauce that is a bit thin.  A combination of methods may be optimal.  Alternatively I may slip the skins after a generous cook and then cook for as much as two more hours. This will call for a great deal of diligent pot scraping but in the end I can just process them with the emersion blender rather than straining which will leave the seeds in and result in more product per quart of fruit and taste as good as the first batch.)

Plum Cornmeal Cake

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon ground cinnamon
• Large pinch of kosher salt
• 1/2 cup plus 1 tablespoon cornmeal
• 6 ounces (12 tablespoons) unsalted butter, softened
• 1 cup sugar
• 3 large eggs
• 1/3 cup milk
• 1/2 teaspoon freshly squeezed lemon juice
• 1/2 teaspoon vanilla extract
• 3-5 ripe red-fleshed plums (to many may make the cake to wet inside and unlike coffee cake it is supposed to be.  A similar recipe could alternatively be used to make a version of cobbler.

Preparation

• Preheat the oven to 350°F. Grease and flour a 9 1/2-inch springform pan. Tap out the excess flour.
• Sift the flour, baking powder, and cinnamon together in a bowl. Stir in the salt and the 1/2 cup cornmeal.
• In a bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. In a small bowl, stir together the milk, lemon juice, and vanilla extract. In 3 additions, alternately stir in the dry ingredients and the milk into the butter mixture just until combined. Spread half of the batter in the prepared pan. Place half of the plums over the cake batter. Repeat with the remaining cake batter and remaining plums. Sprinkle the 1 tablespoon cornmeal over the top of the cake. Bake until a skewer inserted in the center comes out clean, about 50 minutes. Cool to room temperature.

Serve with plum sorbet

Also see Plum Buckle for a more fruit version

http://www.seriouseats.com/recipes/2011/06/plum-cornmeal-cake-with-plum-sorbet-recipe.html

Rose scented Plum tart with crumble

http://www.delish.com/cooking/recipe-ideas/recipes/a23099/rose-scented-plum-crumble-tart-recipe-mslo0714/

Plum sorbet

https://www.google.com/amp/www.simplyrecipes.com/recipes/plum_sorbet/amp/#ampshare=http://www.simplyrecipes.com/recipes/plum_sorbet/

Plum crunch

This recipe has mostly oatmeal topping and suggest adding walnuts but you could also do almonds as part of the crunch layer

https://www.google.com/amp/www.foodnetwork.com/recipes/ina-garten/plum-crunch-recipe-1948640.amp#ampshare=http://www.foodnetwork.com/recipes/ina-garten/plum-crunch-recipe-1948640

Plum cobbler with cornmeal and longer cook time

http://www.foodandwine.com/recipes/plum-cobbler

Plum cobbler

http://www.simplyrecipes.com/recipes/plum_cobbler/

Brown sugar and cardamom Plum streusel

http://www.finecooking.com/recipe/plum-coffee-cake-with-brown-sugar-cardamom-streusel

All butter pie dough

Also look at the word recipe dock for almond crust pie dough

http://www.kingarthurflour.com/recipes/all-butter-pie-crust-recipe

Pie dough

http://www.kingarthurflour.com/recipes/classic-double-pie-crust-recipe