Our Backyard Bounty (Well, Sort of...)

Ah, the joys of gardening. Or, as we sometimes call it, "Don and Susie’s Backyard Buffet... for the deer, squirrels, and birds." For years, we’ve lovingly tended to our vegetable garden, dreaming of fresh salads, juicy berries, and delicious homemade sauces. But the reality? We’re more like hosts to a woodland dinner party we didn’t exactly invite, but it really is so much fun to see them come and enjoy the bounty.

The deer? Well, they’ve practically set up a reservation system for our berry bushes. And don’t get us started on the squirrels—they’ve been eyeing the strawberries like they’re starring in a rodent reality show called Garden Wars. Meanwhile, the birds swoop in, grab their snacks, and tweet (literally) their satisfaction. We currently have 14 round neck pigeons who stop by every other day to check the menu out. We don’t mind, though. Watching them devour our hard work is both frustrating and, dare we say, kind of amusing. It’s nature’s sitcom, starring our yard.

This year, however, we had a victory—tomatoes. And not just a few... a ton. It seems the deer don’t appreciate the tangy goodness of a ripe tomato as much as we do (finally, a win for us!). As you can see from the picture, we’ve got tomatoes coming out of our ears. So, what's next? Canning! I’m gearing up to preserve them for winter, dreaming of hearty Italian dishes to come—pasta sauces, soups, and maybe even a homemade pizza or two. Watch out, squirrels, you’re not getting any of this.

To celebrate, we thought we’d share one of our favorite recipes with all of you. This one’s perfect for when you're swimming in tomatoes (or just want a fresh, homemade touch). Try it out, and let us know how it turns out!

Garden Fresh Tomato Basil Soup

Ingredients:

• 6 cups fresh tomatoes, chopped
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 4 cups vegetable broth
• 1 cup fresh basil leaves, chopped
• 1 tbsp sugar (optional, depending on the sweetness of your tomatoes)
• Salt and pepper to taste
• 1/2 cup heavy cream (optional for extra richness)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until soft and fragrant.
2. Add the tomatoes and cook for about 10 minutes, stirring occasionally until they break down.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 20 minutes.
4. Stir in the fresh basil, sugar (if using), and season with salt and pepper.
5. Use an immersion blender to puree the soup until smooth (or carefully blend in batches in a regular blender).
6. Stir in the cream, if desired, for a creamy finish. Serve hot with a drizzle of olive oil and some crusty bread on the side.

Enjoy your little taste of summer, even as the winter months roll in!

We’re always happy to share more recipes or even a jar of our sauce once the canning is done. Until then, happy gardening (or wildlife feeding, as it often turns out to be)!