Anyhow, I wanted to finish up the farm share canning projects I had going on so I could feel like I wasn't just cooling my heels tomorrow while I'm stuck at work. So this morning I made pickled beets. There were more than a few rogue golden beets in my stockpile of beets - they look ghostly in the jars of dark purple. There are 4 quarts of pickled beets in this batch and I plan to give at least 2 of those jars to my mother-in-law. One in the care package I'm preparing, and the rest later when they come to visit again. She loves them and I'm happy to oblige.
Then I used up all the tomatoes from my garden which were ripe (have to get them all off the vines before the wind does), plus the farm share tomatoes, peppers, jalapenos, and scallions to make this salsa. It is really, really good. I had exactly 3 quarts of tomatoes once I chopped them all up. I used up all the farm share peppers and jalapenos and added 1 store-bought green pepper. I used my scallions and a single store-bought onion and then rounded out the 3 cups of onion by using 4 cloves of farm share garlic and 2 shallots. It made 6.5 pints of salsa.
This is what's left of the farm share from Thursday:
1 heads of lettuce
10 leaves of kale
1.5 pounds of potatoes
1 heads of garlic
1 large shallots
3 small pattypan squashes2 spaghetti squashes
I think I've done pretty well, then, don't you?
And my thoughts are with all of you in the Carolinas & vicinity. Stay safe!