Friday, October 4, 2013

Salsa Verde

Yesterday's farm share was full of lovely autumn things:  a sugar pumpkin, an acorn squash, tomatoes, parsnips, turnips, beets, arugula, peppers, potatoes, garlic, tomatillos, hot peppers, green beans, parsley, cilantro, and a few things I didn't even pick up (bok choy, flowers, eggplant, mustard greens, and so on).  I'm getting behind on my canning projects so took a few minutes this morning to make that tomatillo salsa again, but since I used a green chili pepper I can officially call it salsa verde.

Since I only had a pound of tomatillos I cut the recipe in half and now have 2.5 cups of salsa in the canner.  I used the immersion blender to make it smooth after it simmered for 10 minutes.

Still in the works:  I have about 5 gallons of tomatoes frozen, waiting to be sauce.  I have slightly less than a peck of apples in the fridge, also waiting to be sauce.  I think I have enough beets to make a batch of pickled beets.  I still haven't heard from the farm where I get my Elberta peaches and I'm beginning to think I won't.  That's OK.  At some point I'll roast that pumpkin and save it for pie.  I have eggplants and peppers and greens from my mason and I have peppers from my own plants to harvest and do something with.  What I'm lacking right now is time.

There are 3 more weeks in the share, and hopefully then I'll finally catch up!

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