In my attempt to return to the practice of blogging, I'm just going to post a few recent food project pictures.
|Wapsipinicon Peach Tomatoes|
First up: Fuzzy Peach Tomato Salsa. The velvety Wapsipinicon Peach tomato is so soft, fuzzy, sweet, and delicious. It's a delicate, diminutive treasure of a tomato - terrible for market because it's so tender and easily bruised, but wonderful for the kitchen.
|Inside a Wapsipinicon Peach|
|Purple Aurora Peppers|
|The 4-gallon stock pot is in constant tomato action most weekend hours.|
|Bring it, basil and garlic.|
|Victorious! Coping with the tomato and pepper onslaught via sweet pepper hash and tomato sauce.|
Sweet Pepper Hash
12 small onions
24 ripe sweet peppers of various varieties
2 cups honey
2 cups apple cider vinegar
2 Tbs Salt
- Peel the onions and remove the seeds from the peppers.
- Chop the vegetables by hand or use a food processor to chop into relatively small pieces.
- Put your chopped onions and peppers in a big bowl and sprinkle with the salt.
- Pour boiling water over the vegetables and let stand for 15 minutes.
- Combine the honey and vinegar in a large pot and bring to a boil.
- Drain the peppers and onions and add to the boiling syrup.
- Reduce heat and cook slowly for 15 minutes.
- Meanwhile, sterilize jars and lids in a boiling water bath
- Pack into sterilized jars, leaving 1/4 inch head space.
- Adjust lids and process for 5-10 minutes in a boiling water bath.
And then when there are still more peppers, I've resorted to roasting, roasting, roasting. Which makes the house smell amazing but gets tedious around hour 3 or 4 or so.
|Roasted sweet peppers packed in olive oil ready to be piled |
in the freezer with rest of gigantic nightshade stockpile.
Welsummer babies captured on video below...still photos just can't capture the cuteness of peeping.