man, this soggy labor day weekend managed to come and go quick. has autumn swooped in on us? if we have a long warm september as we did last year, that would be a pleasant close to a damn nice gardening season.
|leah battling on the botticelli front|
|stripping the bines of the flowering heads (hops)|
GardenShare, a local food advocacy non-profit, is having a group picnic on Saturday the 18th at Sugar Hill farm in DeKalb. We'll likely attend. more info: http://www.gardenshare.org/content/events-calendar
|lea (my sis) pulling the canning basket from water bath|
-1 QT worth-
1 lb husked green tomatillos- halved if small, quartered if large
2 sweet or mild peppers-cut into 1 in strips
2 or 3 hot peppers- seeded and sliced into rings
3 garlic cloves- sliced
3 oregano sprigs
1 cup white wine vinegar
1 cup water
2 tsp pickling salt
1 tsp sugar
1/2 tsp cumin seeds
In a QT jar, combine first five ingred. Bring the rest to a boil in a saucepan, and pour the hot liquid over the vegetables. Let it cool down.
Close the jar and refrigerate for at least a week before tasting. Will keep well for 2+ mos in fridge since vinegar is a preservative.
-makes 3 pints-
2 1/2 lbs tomatillos- halved if you blend them or smaller chop for a chunky salsa
1/2 lb roasted, peeled, and seeded chile peppers (or chop in a mild pepper of your choice)
2 cups chopped onions
6 garlic cloves- chopped
3/4 cup lime juice
2 1/2 tsp pickling salt
1 tsp ground cumin (optional)
Cook tomatillos until tender, around 10 minutes. Cool slightly and blend now if you want to go that road.
Return to pot.
Add in the rest.
Bring to a boil, reduce heat and simmer for 15 minutes.
IF CANNING then ladle salsa into pint or half pint hot jars to within 1/2 inch from the top. Wipe clean the rim of the jar and put on the two piece caps. Process for 15 minutes in boiling water bath. Store jars in cool, dark spot.
Otherwise pop in the fridge and enjoy within a couple weeks. It's edible after this, but may have some (fermented) zing to it.
I love it on scrambled eggs. Also as a condiment with rice or the classic dip and chip routine.
|nipper! new addition to the crew|
with love, flip