I have finished all of my posts now about pickling and preserving. If my math is correct (I did it long hand in the kitchen while waiting for the last jars to finish processing) we processed 15.75 gallons of beets, peppers, tomatillos, okra, Mexican Sour Cucumbers, and tomatoes. It was a lot of [...]
On our way home from NJ Fantôme Chocolat and I stopped at one of my usual farm stands to buy tomatoes. We got ~30 pounds of plum tomatoes.
One thing I knew we were absolutely doing, which I had never done before, was oven-dried tomatoes. They are like sun-dried, except they are oven-dried, obviously. [...]
The day Fantôme Chocolat and I were scheduled to begin pickling the farm haul was a Saturday– the day I also pick up my CSA share at my CSA farm. I get an email every week, usually Tuesday or Wednesday, letting me know what I can expect as part of my share that week [...]
(For earlier articles in the series, click on the following links: Part 1, Beets a la Fantôme Chocolat, Part 2, Peppers)
Fantôme Chocolat and I figured we would make a small batch of Salsa Verde and pickled tomatillos and a lot of a tomatillo/ tomato salsa mix with our tomatillo haul from vacation. That plan [...]
(Post 1 in the series, Beets a la Fantôme Chocolat, is available here.)
Fantôme Chocolat and I came back from vacation with an overwhelming amount of peppers thanks to the girls. Other than using some for salsa, we weren’t sure what to do with the rest. Luckily, The Joy of Pickling had no shortage [...]
