My tomato and pepper harvest this year is going to be negligible (thanks, deer!), but I have tomatillos coming out of my ears. My favorite Salsa Verde recipe freezes well. To the extent that...
My tomato and pepper harvest this year is going to be negligible (thanks, deer!), but I have tomatillos coming out of my ears. My favorite Salsa Verde recipe freezes well.
To the extent that everyone who grows tomatoes will have lots of green ones, here's a good chutney recipe that works well for water-bath canning:
Green Tomato Chutney
Servings: 3 pints
2 1/2 lbs green tomatoes (a few ripe or partially ripe are fine to be included)
1 1/4 cups light brown sugar, packed
1 cup chopped red onion
1 cup golden raisin
1 cup cider vinegar
2 tablespoons chopped candied ginger
1 tablespoon yellow mustard seeds
1 teaspoon chili pepper flakes
1 teaspoon coriander seed
1 teaspoon kosher salt
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cinnamon stick
1/16 teaspoon ground nutmeg
(***For my taste, I'll mince in a couple of whatever fresh hot peppers I have in the garden, and increase other spices to taste, and add a chopped large knob of fresh ginger.)
Place all of the ingredients in a medium sized (about 4 qt) thick-bottomed pot. Bring to a boil and reduce to a simmer. Cover and cook for 45 minutes, stirring occasionally. Remove lid and simmer uncovered for an additional 15 minutes to thicken.
Note: If desired, this recipe can be canned by processing filled (sterilized!) jars in a boiling water bath for 15 minutes. Recipe will fill six 8-oz jars or three 16-oz jars. Otherwise, chutney will keep in the refrigerator for a few months.
The other garden success story this year, heavy rain, weird weather, bugs, and pestiferous ungulates notwithstanding, is basil. Freaking huge bushes of every variety I planted: Italian Mountain, Genovese, Persian, Thai Kaprow, Thai Holy, and Purple Opal.
I'll be processing fresh Italian basil with olive oil and freezing it in silicone trays. Internet rumor has it that freezing doesn't treat fresh garlic well, and you're better off making pesto from frozen basil as needed.
I may do the same thing with neutral oil for the Persian basil, and peanut oil for the Thai, unless someone else has suggestions.
We'll also have about 50 lbs. of apples from a single tree. They're a little too organic for eating out of hand, unless you're comfortable with inadvertent insect protein ingestion. But drying, pies, and cake are definitely in the picture. This is a simple, reliable apple cake recipe that's easy to share around. I'm still digging for my old bakery Caramel Apple Torte recipe.