What produce does elicit disappointment in summer, is usually met with much gladness in the dearth of winter. Take, for instance, the green bell pepper. Many, many sweet peppers usually remain on my plants until the first Fall frost comes rolling in. I need every single day of sun and warmth I can get to turn that green pepper into its sweeter companion, the much worshipped, Red Pepper. This year was particularly in want of red sweet peppers. If we did get one, it was gobbled up by an eager little five-year-old before it made it indoors! I actually never tasted a red pepper this time around. Oof! The experiment with new pepper varieties was no good, and all that rain we had did not help the pepper cause, either. So when that Fall frost did arrive a few days ago, I had a mighty load of green peppers to put up for winter eating.
One of the things that keeps me stumped in the several years since I began gardening is the fact that sometimes, two things that go so well together are not ready for harvest at the same time! My dill is long gone by the time I have nice, crisp cabbage heads, for example. I really wish I had basil around to accompany the last of the tomatoes these days, and now I am wishing we still had a big flush of tomatoes since the poblanos are all finally ready. But alas, the tomatoes are looking quite faded, enough for a small batch of something, but not my big salsa operation. So despite having grown oh so many tomatoes this summer, I did indeed just buy a box of Romas at the farmers market!
And they’re yellow. Well why not? I was in an experimenting mood since I make this same salsa recipe every year. Would yellow tomatoes be a tad sweeter or more mild so the peppers stand out? My experiment was with zero scientific accuracy as I also used different peppers than my last batch of salsa. Whichever variable caused it, I’m telling you, this batch isn’t the prettiest color, but it’s dang good. With all this roasted goodness, I don’t think you can go very wrong. No matter the color of your tomatoes, peppers or onions, this is the reliable salsa recipe you’ve been searching for (and you don’t even need to peel those tomatoes and peppers)! [Read more…] about Roasted Salsa (Canning Friendly)
Our Friday morning started with me telling my ever-patient husband “I know that you’re going to work today, we still have to pack, drive 2.5 hours and set up our tent tonight, but I have a lot of canning to do…”
[PLEASE tell me I’m not the only one!]
Really, though, what can be done? When the garden bursteth forth, the garden truly bursteth forth!
This was us today! E’s face would twist with the sour juices of rhubarb, but he eagerly went back for more, bite after bite. We always have so much fun with our big rhubarb harvest!
Rhubarb in July? You might ask. Well, I’ll let you in on a secret – Rhubarb is good for harvest all summer long! If your life is anything like mine, you find your spring season super packed with many garden to-dos, and those exciting first camping trips of the season, and those bee installations, oh yeah, and that newborn! Whew, this spring I had no time for marmalade making, which is what my rhubarb was slated for. [Read more…] about Rhubarb-Orange Marmalade
Garlic scapes are the elegant, crowning jewel on the head of the garlic plant in the month of June.
Well, for a week, that is. Harvest your scapes just as they begin to curl in order to conduct the plant’s energy to growing the bulb in the ground, rather than the seed head. [Read more…] about Pickled Garlic Scapes