CHERYL WIXSON PHOTO

Invaluable kitchen aid for mashing veggies



Autumn is a festive time here at Rabbit Hill. My dining room table is decorated with trays of elongated yellow and red striped Blush tomatoes, blood red Goldman’s Italian American tomatoes, and plump processing tomatoes.

Blue-green Hubbard squash, creamy yellow and green striped delicata and tan long-necked butternut squash are hardening in the greenhouse.

And apples (with the unwelcome guests of fruit flies) are everywhere.

Fruit of all sizes and shapes litter the kitchen table, while bowls of known apple varieties line the counter, sitting on printed pages of the particular variety’s history and description, courtesy of the crew at Out-on-A-Limb (outonalimbapples.com/varieties).

Since our small family can’t begin to enjoy all this abundance of food at one time, I do a lot of food processing; roasting tomatoes for sauce, cooking and freezing pumpkin, pureeing over-ripe peaches and preparing batches of applesauce.

Preserving the harvest, putting food by and food processing are all interrelated terms and techniques for transforming a bounty or surplus of fruits and vegetables into a more shelf-stable state. Because the shelf-life of freshly harvested fruit starts to decline immediately after it becomes perfectly ripe, you need to eat this delicious fruit or vegetable right up, or process it into another form for storage.

I’ve found that the handiest and most useful piece of equipment in the food-processing kitchen is my mother’s Foley Food Mill.

A food mill, also know as a purée sieve or moulinette, consists of just three parts: a bowl, a bottom plate with holes like those in a colander, and a crank fitted with a bent metal blade which crushes the food and forces it through the holes in the bottom plate as the crank is turned.

My mother’s Foley mill dates to the 1950s, and is made from aluminum. Newer versions are manufactured from stainless steel to prevent corrosion from acidic foods. Introduced as an “ingenious device” by the Foley Manufacturing Co. of Minneapolis, Minn., in the 1920s to “busy homemakers,” the Foley food mill does it all: straining, mashing and pureeing, all without the labor of peeling.

Fresh Maine Applesauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Fresh Maine Applesauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 3-4 pounds apples
  • ¼ cup water
Servings:
Units:
Instructions
  1. Wash and scrub the apples, trimming off any blemishes and scabs. Cut in half to check for infestation.
  2. Add the apples to a heavy non-reactive pot. Add the water to keep the apples from sticking. Cover the pot and cook until the apples are quite soft, adding more water if necessary.
  3. Press the cooked apples through a Foley Food Mill. Serve warm, cold or at room temperature. The applesauce may also be canned for pantry storage. 1-½ pounds of apples yields about 1 pint of applesauce
Recipe Notes

Nutritional analysis per ½ cup serving: 52 calories, 1 g protein, 14 g carbohydrates, 0 g fat, 4 mg sodium, 2 g fiber.

To can the applesauce:

Spoon the sauce into jars, leaving ½ inch headspace.  Run a knife through the jarred sauce to remove air bubbles.  Tighten lids.  Process in a boiling water bath, 15 minutes for pints and 20 minutes for quarts.

Share this Recipe
Roasted Tomato Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Roasted Tomato Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 3-4 lbs. ripe tomatoes
  • Olive oil for coating
  • Sea salt and fresh pepper
  • Chopped fresh herbs like basil, tarragon, thyme, parsley
Servings:
Units:
Instructions
  1. Place rack in the center of the oven and preheat the oven to 450 degrees F. Grease a heavy baking pan or dish that will fit a single layer of the tomatoes comfortably.
  2. Wash and dry the tomatoes. Fit a single layer of tomatoes into the greased pan and drizzle with olive oil. Three pounds of tomatoes makes about three cups sauce. Coat the tomatoes well and roast for about 10 minutes.
  3. Remove the pan from the oven and shake the pan to loosen and turn the tomatoes. Return the pan to the oven and continue to roast, shaking occasionally, until the skins have split. Remove the pan from the oven and allow to cool until you can handle the tomatoes.
  4. Using a spatula, scrape all the roasted tomato goodness off the pan. Run the mixture through your Foley Food Mill. Season the sauce to taste with sea salt, and fresh pepper.
Recipe Notes

Nutritional analysis per ½ cup of sauce (varies with the tomato type): 60 calories, 2 grams protein, 10 grams carbohydrates, 1 gram fat, 6mg. sodium, 2 grams fiber.

Share this Recipe
 
Cheryl Wixson
"Maine Dish" columnist Cheryl Wixson lives and cooks in Stonington. Her passion for organic Maine products led to the creation of her business, Cheryl Wixson's Kitchen. She welcomes food-related questions and comments at [email protected] or www.cherylwixsonskitchen.com.
Cheryl Wixson

Latest posts by Cheryl Wixson (see all)

Leave a Reply

Your email address will not be published. Required fields are marked *