The garden is looking… well, fallish. Bob pulled out all the remaining bell peppers and tomato plants, and finished spreading the leaf mulch we got from the city mulching site. Next we will sprinkle some BrixBlend Basalt from RockDustLocal.com. This is to replenish minerals into the soil that are taken up by the plants that we eat. Our backyard is construction clay, so it can use all the help we can give it! That’s also the reason for the layers of leaf mulch as well as using the BTE (Back to Eden) no-till method, meaning: wood chips. The wood chips can be seen still piled up.
Normally, we would put the rock dust down before the leaf mulch, but… we got things done out of order this year. I’m not fretting. I’m fairly sure the leaf mulch will break down to soil compost over the winter anyway and the rock dust will filter through with successive rainfall. No big deal.
After pulling out all the tomato plants, we ended up with about 3 pounds of green tomatoes of various sizes. That is just far too much to fry and eat, though we love fried green tomatoes, too, we have had our fill lately.
So what to do with 3 lbs of green tomatoes? I searched the net and found that we could make something yummy that we love to eat, Salsa Verde!
Since neither of us had ever made it before, we pretty much settled on the first recipe I came across. Bob LOVES to do the canning, and he took over from there. I spent the majority of that time at the grocery, something he hates doing. haha Yikes, it was a serious madhouse yesterday!
By the time I arrived home with our goodies for the week, he was just about ready for me to taste test his handiwork. Here is the basic recipe, but I’m pretty sure he added some vinegar and garlic powder, plus not quite as much cilantro as it called for, since I’m sensitive to its taste if overpowering. He also compared the taste to his bottle Taco Bell Salsa Verde and declared it was close enough. I LOVE that we will be getting away from an industrial-produced chemical poop-storm fast food condiment. In fact, I think we may have enough to last us many, MANY years. There are 9 half-pint jars in total.
While we waited for the happy POP! sounds, we mused over some of the other things we’ve canned this year, our favorite being the Sweet Jalapeno Relish, which we haven’t opened to enjoy yet. It was delicious on the stove, so we know it will be delicious when we’re ready to dig in.
Here’s our little pantry so far.
The pantry is looking more colorful these days.
It may not look like a whole lot, but this cabinet is a good 18 inches deep and full all the way back, and there’s more on the kitchen table that hasn’t been stored away yet.
- Sweet Jalapeno Relish
- Bread & Butter Pickles (slices and spears)
- Dill Pickles (slices)
- Hot Dilly Beans
- Green Beans (half-runners)
- Pickled Beets
- Potatoes (still have many more of those to can)
- Sweet Banana Peppers (tried Bread & Butter and then a vinegar brine)
- Okra & Onions
- Grape Tomatoes Sauce
- Cherry Tomatoes Sauce
- Purple Cherokee Tomato Sauce
There’s probably others, I’m just not going to pull them all out at this point.
Over all, it’s been a colorful, bountiful harvest! One day, in our next house, I’m putting a request in to have Bob build us a wall shelving system where we can display all the colors in rainbow fashion, even if that’s in a cellar somewhere.
For now, we are still waiting on the peas in the garden… they haven’t produced big time yet. We have decided that if they don’t by this next weekend, they are probably stunted, as all the blooms are gone and we’re not seeing little peas producing. I think we got less than 10 peas. I’m going to put them in a salad and enjoy that tiny bit. Next year, we will be sure to plant by the first of August instead of the 22nd. No harm done, failures make for the best lessons!