Ohhhhh y’all. After I came back from vacation, I found myself staring down about 30 pounds of tomatoes that were ready right-freaking-then. Thus ensued days and days of canning.
Though I also made vats of marinara and vodka sauce base, the majority of that week’s harvest went toward Bear’s favorite recipe: Roasted Tomato-Lime Salsa. This recipe comes from one of my top four canning resources, Foolproof Preserving from America’s Test Kitchen. I love this book for clarity of instruction, and the “whys” of the steps. And, in general, any ATK recipe has thorough research behind it.
Some quick notes before I share the recipe:
If you need a basic knowledge of canning, the ATK book, and the Ball Blue Book are excellent guides. The Ball Blue Book is where I started, and I think it’s a staple resource that belongs in every kitchen. If you are a canning newbie, get your mitts on one. Also, America’s Test Kitchen’s site is a treasure trove if you need tested techniques on pretty much anything.
This recipe calls for commercially bottled lime juice. Don’t clutch your foodie pearls, there’s a reason for that. Fresh limes can vary wildly in their pH, while bottled juice remains consistent. The pH is what keeps the food safe, so unless you want to become a human science experiment, follow the recipe.
Speaking of which, FOLLOW THE DANG RECIPE. Canning recipes are literally science-based, tested procedures that safely preserve food. This isn’t the time for “a little of this…some of that…”
This recipe can be doubled. Just broil the veggies in batches, and simmer it a little longer, like 20-25 minutes.
Remember that all broilers and stovetop burners vary astronomically in output. This is the time you need to be a wee bit more observant, rather than trusting a recipe time range. Never leave a broiler unattended, unless you are hell-bent on meeting your local firemen.
Get your canning set-up arranged with jars sterilized and simmering in your water bath canner, lids hanging out in warm water, and all your gear together.
Cover a sheet pan with foil and place tomatoes and onions, cut side down on it. Broil the veggies until the tomatoes are well charred (anywhere from 10-15 minutes). Remove the pan from the oven and offload the veggies into a bowl. Add the jalapenos, cut side down, and garlic to the empty sheet pan and broil until jalapenos are also charred, 8-10 minutes.
Transfer the jalapenos, garlic, half of the tomatoes, and half of the onions to food processor and pulse until it's a thick puree. Transfer to Dutch oven. Transfer remaining broiled tomatoes and onions to the food processor and pulse into ½-inch pieces, 2 or 3 pulses; add to Dutch oven.
Stir in lime juice, salt, sugar, cilantro, and cumin. Boil over medium-high heat, stirring often, until salsa has thickened slightly, probably 8-15 minutes depending on your stovetop.
Ladle the hot salsa into the hot jars, leaving ½ inch headspace. Use a wooden skewer or popsicle stick to remove air bubbles. Wipe rims clean, top jars with warm lids, screw on bands until fingertip tight, and return jars to canner.
Bring water in canner back to a boil. Process jars for 15 minutes for up to 1,000 feet, 20 minutes for 1,001 to 3,000 feet, 25 minutes for 3,001 to 6,000 feet, or 30 minutes for 6,001 to 8,000 feet. Remove jars to a cooling rack and let sit undisturbed for at least 8 hours. Check seals and store. If any failed to seal (hey it happens to even the most experienced canner), grab some chips and have a movie party. Don't forget to label them, and you can decide yourself if sharing is caring. According to Bear, that would be hard no.
Day five gazillion of quarantine. We’ve been plodding along, and thank bejesus, today is the last day of school. Homeschooling did not bring out the best in me, and poor Bean deserves a teacher who is not brought down by the devil otherwise known as “Common Core.” While this past week has been an exercise in patience, I did have a bright spot:
I took a quick drive down to the strawberry farm to pick up a couple of perfect flats. (Before you side-eye me, it was contactless pickup). Despite it being the spring from hell in terms of storms, hail, and tornados, the crops managed to thrive. When I arrived home, I immediately launched into a full afternoon of canning.
Ok, maybe I went a little overboard. But in fairness to me, I think a lot of us under quarantine feel the need to fall back to, or learn, some fundamental skills of self-sufficiency. My social media feeds are full of sourdough starters, homemade breads, pantry recipes, and ideas to stretch items further. People are also tackling things that they would normally outsource, like birthday cakes, haircuts, and even pet grooming.
I totally get it. We see supply chains breaking down, and I think that we are all getting the reality check that it takes mere weeks to go from abundance to scarcity. If you told most of us on New Years Day that, by May, we would be rationing meat, toilet paper, and cleaning products, we all would have laughed hysterically. Especially if you told us yeast turned into one of the most coveted commodities. But now, we all have the uncomfortable knowledge that we are more vulnerable than we think, and so we turn to the kitchen, garden, sewing machines, and other tools that help us feel more in control of our lives.
So yeah, I canned a crap-ton of strawberry-jalapeno jam, and you can to!
A Sweet-Spicy Jam That Makes the Most of Fresh Strawberries
This should make about 8 half-pints, but I don’t think I’ve every made a recipe that did not go either over or under expectations.
If you are new to canning, I highly encourage you to purchase the Ball Blue Book to learn the basics. I posted a few thoughts in this post for those considering giving it a try. Canning is not hard, it’s just understanding a few basic principles.
When canning, ideally use commercially bottled lemon juice. I know that stuff is gross as all get-out, but the reason professionals recommend it is that it has a consistent acid level. The acidity of fresh lemons can vary greatly, and the acidity is key in safe water bath canning. Remember that canning is about food safety, so the experts want to ensure we all have consistent results and not death by botuluism.
Take the time to skim the foam well.
You will probably still have strawberry solids that float to the top of your processed jars, giving your jam an uneven appearance. As mine cooled, I would occasionally turn the jars upside down, let them cool for a while, turn them right side up, cool for a while, repeat. Toward the end of cooling, I have them a good shake to ensure any solids distributed evenly in the jelling syrup.
If ever there was a time to tune into the food supply and learn an essential skill, this is it. Go for it!
Well, we survived Mardi Gras, but Spring as sprung, which means we are deep into pollen hell. The bright side is that, after ending up at the hospital last year for a severe allergic reaction, my allergist is my new BFF. He’s got me on a serious medication regiment that involves lots of pills, four different inhalers, and occasional breathing treatments. So, it’s still bad, but it’s not as bad as it could be. **Spoiler alert, it’s about to be.**
Meanwhile, they broke ground on the pool we are adding:
Which is exciting, but until they stop bulldozing my yard, we can’t get started building the garden. This has my husband less than pleased. He’s got the full-on itch to start planting, but I don’t see that happening for quite a while. However, we at least now know how much space we will have, which allows us to start the design process. Our last yard was tiny, so the garden was more utilitarian than anything. This time, we still want to shoot for our year-round suburban farm goals, but create a space that blends better aesthetically with the property as a whole. We are also considering dabbling in beekeeping, but that is going to require a lot more research before we know if it’s feasible for us.
Despite the yard being a construction zone, I will probably try to plant jalapenos in an out-of-the way corner because my candied jalapeno stash is officially gone. I took a jar with me (along with my plain pickled jalapenos) to serve with the chili at the Cub Scout winter camp out. They were a surprising hit. Two of the moms loved them so much, I gifted them the last of my jars. The salsa is also gone, as well as the vodka sauce, so I’m not thrilled at the prospect of no canning this summer.
Meanwhile, here are some finished knits:
Pattern: None. Just provisionally CO 110 stitches, knit until I was almost out of yarn, and grafted the ends.
Yarn: Must Stash Yarn & Fiber Perfect Must Match in the Must Stash Does Mardi Gras colorway.
Needles: US 6 and 8 for the hat, and US 4 for the romper
Notes and Mods: Love both of the patterns, although I think there are a couple of sections of the romper pattern that could use tech editing. Still got time before my great nephew is due, so I am shooting for a few more finished projects for him. **Spoiler alert–Looks like I just got a whole bunch of free time**
In other knitting news, I recently met Melissa, who is a local yarn dyer!
I had no idea we had a local dyer, and I’ve been drooling over her social media posts ever since. I snagged these when she created them exclusively for our LYS. You should seriously check out her Facebook page.
And just about the time I was finishing this post, Louisiana announced they are closing schools for 30 days. If you thought there was a run on toilet paper this week, that isn’t anything compared to what’s about to happen at the liquor store. Stay strong, my friends!
If you need me, I’ll be hiding in the bathroom, with books, yarn, copious amounts of alcohol, and Netflix. Those kids can smell fear, and but this certainly isn’t my first rodeo. #gocleanyourroom #thosewindowsneedwashing #sayi’mboredonemoredamntime
As you’ve seen on the blog, last year, we (and by we, I mean my husband) installed a series of raised garden beds and started adapting multi-season gardening approach. This week, a friend from church contacted me and wanted to know more about how we transformed a postage stamp-sized backyard into a thriving, year-round vegetable garden. While I’ve documented the garden a lot over the past year, here’s a more in-depth look at how we did it.
First, just so you know, the distance from the porch to the fence is only about 12 feet. We spaced the beds so that the mower could fit between them and the fence on all sides. Our beds are just a basic construction, and you can find plenty of instructions online. Pioneer Woman had a good, beginner tutorial on her blog way back in the day.
Next, we calculated how much soil we would need, and I ordered it from Lowes for delivery. A professional nursery can help you with the calculations if need be. We tried sourcing the soil locally, but my nursery wanted about two-times the price of what we could get at Lowes. This was an expensive initial investment, but well worth it. We started with good soil suitable for raised beds, but we also sometimes add compost or fertilizer when we switch out crops as needed. I know it’s tempting to go for the cheap topsoil to save money, but that’s a bad plan. By the time you add the stuff you would need to make it workable/grow-worthy, you might as well have invested in decent dirt. If you really want to guarantee success, you can test your soil and see what it needs for your plants. It’s simply a matter of how deep a mental dive you want to take. But long story short, raised beds and container gardens succeed or fail on the soil quality. That’s the shortcut you cannot take.
In garden adventures past, we stuck to summer crops, usually tomatoes, peppers, cucumbers, squash, and melons, with an occasional experiment. Also, I have a kitchen herb garden with basil, rosemary, thyme, and sage. So, when transitioning to the multi-season model, we found that the LSU Ag Center had excellent information online about what would grow in our area and when to plant. So, I’d check out your state resources, especially university agricultural programs. Based on what we found, we planted cabbage, carrots, spinach, broccoli, and strawberries (note, we plant strawberries in the fall here for a spring harvest). We based our selections on space, and obviously what we would use. Overall, all of our winter crops were a success. While I have several gardening books that are “supposed” to be geared to our region, I’ve found that our state agriculture resources are much more realistic about what can grow here and when.
If you look my posts from last summer, you can see that our tiny garden fed the dang neighborhood. So, if you are thinking about starting your own raised bed garden, here are my quick takeaways:
Building the beds is fairly easy if you have minimal knowledge of a power drill and a level.
Soil is an investment, and is what will make or break your garden. Just like you have to cut your hair, you have to occasionally add stuff to your soil to keep it healthy.
Local garden clubs, agricultural centers, or state-based information sources are great avenues finding out what grows in your area and when to plant it. Mass-market books may be overly optimistic/uninformed for your region, which I learned when I saw guidelines for planting things which no farmer here would ever plant.
Year-round gardens require planning, but it can be done (obviously depending on your climate). By adapting to a year-round model, we are making the most of both the space and investment.
Even with a garden so small, we have excess. We can items religiously, share with neighbors, and freeze anything we didn’t can. You can make friends, fill your freezer/pantry, and take a tiny step toward more mindful eating. Bonus points for sharing with those in need.
Even if you can only start with a pot of tomatoes on apartment balcony, just go for it. We all need a little more green in our lives.
So, that’s the intro on the garden. I’m dreaming to tomato pies, tarts, and replenishing my stash of Roasted Tomato-Lime Salsa. I may hate summer in Louisiana, otherwise known as The Hellmouth, but it sure is dang tasty.
School started this week, and for the first time, its arrival felt bittersweet. Usually, by this time, I feel like I will sell my soul to their teachers in exchange for removing the Heathens from my home for a few hours a day. August means we’ve devolved into who-looked-at-who the wrong way, which in turn, ends up being a crossover between “Who Moved My Cheese?” and The Hunger Games. This year, however, summer seemed to fly by at a too-rapid pace. It doesn’t help that G-Man is a junior, Bear is a freshman, and Bean is in (gulp!) first grade. I wish I had a few more days at the pool or the camp, but in the end, the promise of less than 100-degree heat means that I’ll get over it quickly. So, the summer recap:
We had our epic family reunion with my 80-plus cousins who are just as zany as we are, fun days at the Gulf and the camp, questionable fishing, and general mayhem:
There was some knitting, which I will post about tomorrow:
I smoked and cooked at bit (including hosting 4th of July for our neighborhood, and tackling fresh pasta):
But, if I had to sum up this summer, I would call it The Summer of Canning. We spent the spring installing and planting several raised beds in our postage stamp-sized back yard. We hope to adopt a year-round gardening plan down the road, but ultimately, I think the Husband and I feel called to find a balance between the frantic digital pace of modern daily life, and the skills, traditions, and values that we internalized from our parents and grandparents.
We want to raise well-balanced, knowledgeable kids that have adequate life skills by graduation, or at least some exposure to many things and the attitude that they can figure crap out if they try. This isn’t just about gardening. G-Man must have changed tires on the family car six times this summer as we dealt with failing tires and those pesky nails the contractors down the road kept dropping. He also has a bank account, and I’ll send that kid to the Kroger at the drop of at hat, which means he now knows where to find vinegar and pectin, and the difference between a poblano and a banana pepper. G-Man and Bear can cook a meal, bake a mean cookie, and follow a recipe while adapting if needed. As such, the garden is another extension of our desire for fresh produce and deliciousness, while modelling life skills that might keep our kids from being left for zombie bait in the event of a Walking Dead scenario. Kidding…Kidding…
But, with that garden, came the dilemma of keeping up with it. I swore to the Husband that I would not let his efforts go to waste. I’ve written about canning before, but this behemoth was beyond my ability to manage, or at least my available time. But then, the blessing came. My neighbor had never canned and wanted to learn, so I did a quick recipe with her (that she brought over) so she could get the basics. One thing led to another. Before long, we transformed into a well-oiled operation of shared labor and shared bounty. We worked side-by-side each week, harvesting, prepping, and putting up recipe after recipe. We fought the bugs, the heat, our restless kids, and the burn of hot peppers from forgotten gloves. As the days blended together, we visited, shared stories and memories, and ended up with overflowing pantries of salsa, jalapeno jelly, serrano jelly, pickled peppers and onions, cucumber relish, pickles, spicy tomato jam, pickled jalapenos, and more.
We even put together and vacuum-sealed bacon-wrapped jalapeno poppers for fall and winter entertaining. A full pantry and freezer soothes my soul and makes me feel more connected to the strong women in my family tree. That was something I didn’t expect, but I’ll take any day.
Over these intense kitchen sessions, I noted to my neighbor that I can now see why chores like canning, quilting, butchering, and harvesting historically often turned into group events. People helped their neighbors or friends with these labor-intensive activities not only to share the load, but also to connect in a way we now have lost, and which we often miss in our disconnected, overworked, digital lives. (and yes, I get the irony of saying that on my digital blog, but I do believe we can all find a better balance between the power of the internet to connect and educate us, and the temptation for it to consume us at the expense of genuine experiences). Whether we were enveloped by steam from the canner, or got lost in the hours of chopping 12 pounds of tomatoes at a time, we strengthened our bonds as both friends and neighbors in a way that made me feel closer to her, and my family’s history and traditions.
So, as I come to summer’s end, I still feel like it flew by, but as I reflect, I also think of it as time of connecting with family and neighbors, cultivating skills, and transitioning from the tragedy of losing my father to letting the light back in. That, if anything, was probably the best takeaway of all.
But you know what’s even better about summer’s end? I can now plan the Halloween decorations and party. Mwhahahah!
***Insert meaningful and insightful intro here…or not***
Before my mom passed away, she amassed quite the cookbook collection, many of which she inherited from her mother, or were gifts from the dozens of cousins, aunts, etc. that make up my huge, southern, zany extended family. And that’s where this post and the new series on my blog begins…
I remember spending hours flipping through those books, and not really understanding all of the history they contained, or what they represented to my mother. I would sit at her small, marble-topped kitchen table, turning the wrinkled, dog-eared pages while she miraculously bent our tiny, galley kitchen to her culinary will. Often, she’d pause mid-dinner prep to wash my cornsilk-like hair in the sink, setting a towel on the edge to cradle my neck before sending me off to a proper bath.
I always knew when she was feeling particularly down or frustrated, because that’s when she would fry chicken. After I had kids, she confessed that cooking our traditional fried chicken dinner (with rice, gravy, peas, and biscuits…preferably with mayhaw jelly), was a mental and emotional escape. She found that cooking that meal was the closest connection she could find to her own childhood memories, as well as a unique therapy when tackling the more difficult of life’s challenges.
When we moved to California, Mom was alone in a new place with no family and support system, which looking back, must have been incredibly lonely for her. Sometimes, her loneliness seemed like an invisible raincloud that blanketed our home, and she retreated to the kitchen like it was the only connection to her family and sense of home she could find. I also remember that, during these low periods, she pulled out the same few cookbooks from her collection, which were published works from the assorted regional chapters of Louisiana’s Junior League, churches, or other community cookbooks.
When she wanted to try something new, those were the books she looked to for a familiar foundation. Unlike a nationally published cookbook full of glossy photographs of culinary perfection, Mom was more inclined to try a new recipe that she knew came from the communities of her home state (as well as what came from her mother’s and aunts’ generation), and I think these books helped ease the homesickness that seemed to be her constant companion during those years. Other than the familiar recipes and techniques of her up-bringing, any recipe experiments began with a foray into those collections for research she felt she could trust. Looking back, I see that they were more like dictionaries and encyclopedias for a generation that wouldn’t see accessible internet or even unlimited long-distance calls for many years to come
By the time I was in middle school, I knew that the chocolate pie recipe I liked was in The Revel, the Christmas cookie recipe was in Cotton Country, and if I could not remember which recipes she had tried, I could always see her handwritten code in the margins to clue me in (a “check-plus-plus” meant she really liked it). I didn’t realize until we moved home, and I had spent more time with my extended family, that the various Louisiana Junior League and community cookbooks from that era were staples in every kitchen. Growing up in southern California, I did not realize how much community cookbooks were such an ingrained part of our Louisiana culture.
Unfortunately, I don’t have access to Mom’s cookbook collection, so when I stumbled across a copy of Cotton Country at a local bookstore, I snatched it up and ran to the register like I was Indiana Jones avoiding that whole boulder issue. What is amazing about the iconic cookbooks of the various chapters of the Louisiana Junior League (published in the 60’s and 70’s) and local churches, is that they continue to be staples in many of our homes, which is why I was able to find this one. For example, Cotton Country was published in 1972 by the Junior League of Monroe, with a first printing of 10,000 copies. Since that time, the book has gone through 21 additional printings, with some topping 60,000 copies per printing, and the most recent being 5,000 in 2016. The book I purchased is identical to the original publication, with the only upgrade being a hardback binding that replaced the annoying comb binding. The book has no photographs, hundreds of recipes, lots of original artwork, and demonstrates just how much a labor of love these books were for their creators. I remarked to my husband about how much work these books were for local communities, because they were complied long before we had computers and software to streamline the process. From the meticulous index to the sheer volume of recipes, I imagine this book, and those like it, was a momentous undertaking and a great source of pride for the women who created it.
As I flip through the recipes, they seem like a microcosm of a by-gone era, both good and bad. I see how much they focused on entertaining (some have notes “will feed 25 for appetizers, or 12 for entrees”), which is something I think we all could use a little more of (entertaining, that is). I feel like the more digitally connected we get, the less meaningfully connected we become to our friends and neighbors, and that a little real togetherness could do us all some good. These books also often give the ambiguous language of seasoned cooks (“just add to your taste”), which definitely reminds me of the women in my family, and why growing the confidence in cooking through experience is important in familial development.
However, along with all the feel-good nostalgia, I also know that these books also reflect the imbalances of race, gender, and socioeconomic classes that were just as much a part of those decades as beautiful Crab Mornay in elegant silver chafing dishes. In fact, each recipe in my recent purchase features the contributors’ names not as their own, but as a subset of their husbands. For example, rather than see “Mrs. Ann Smith,” you see “Mrs. John Smith,” a tradition that luckily seems to have faded slowly as modern South catches up. If anyone ever tried to call me “Mrs. Bayou-Husband,” I’d probably snort my cocktail right out of my nose. I well know that as charming as many of these books are, and the nostalgia they trigger, we could uncover an entire underlying narrative of racial and class dynamics that deserves acknowledgement, and that I could never do the justice that it deserves.
So, let’s circle back around to what this post is really about. A couple of months ago, I lost my father suddenly, and without warning. I’m trying to process the year-after-year grief sandwich life keeps serving me, losing my grandmother, mother, and father in such a short, successive time. After Mom died, that grief was like acid, eating away at me and it’s pretty much been a self-pity party ever since. This was a trauma I did, and do not, handle well. Except for those times when I kick myself in reminder that I am so blessed, it’s ridiculous. I wallow, but I also kick my own ass nearly everyday because perspective is the first step to a more graceful approach to the grief sandwich digestion project.
I think one of the most difficult parts of losing both parents is that I also feel like I lost a connection to my grandparents, because my parents helped keep their histories alive through their own stories and memories (though I was truly blessed to have my grandmother on Dad’s side live to see all of her great-grandchildren born and to be here for me into my mid-30’s). My mom regaled me of stories of her mom, including that she was a master sewer though my mom could not sew a stitch. I’m scared that I’ll lose those pieces in the telling of the stories to my own kids, and that they lost their own maternal grandparents at such a young age, when I had most of mine into my late teens to 30’s. I had the village. My kids’ village has shrunk in ways they will never know how to miss, but it also encourages me to embrace what’s still here.
I decided that one way to try and prevent an even deeper dive into the unhealthy grief sandwich starts with these cookbooks that defined so much of both my mom’s life, but also all the people in my crazy, zany, lovable family. Both Mom and Dad carried emotional weights from their own upbringings, and I want to learn from what worked and what didn’t. As a crafter, cook, and general maker, of course my approach starts with “PROJECT!!!”
I’m starting a new segment on the blog called “Community Cookbook Throwback Thursday” in which I will make a recipe from an old Junior League, church, or otherwise community cookbook close to me. You will see an unvarnished attempt at the recipe of the week, even if it fails epically, as well as my notes on how to translate the vague portions and directions into coherent words for an actually repeatable recipe.
So, if you actually managed to read this, you get a gold star! Stay tuned for culinary adventures and plenty of mishaps. And maybe, by the end of this little or big experiment, grief won’t be quite such a four-letter word. No promises there, but I promise a good cocktail along the way.
We are deep in the heart of summer, and my husband’s garden is putting out veggies faster than we can use them…much to the delight of his co-workers. I’ve been using up or canning as fast as I can, and I love seeing the cabinets slowly filling up:
I’m about to embark on a batch of enchilada sauce (because who doesn’t like that idea), and as much as I hate turning my kitchen into a sauna on an already 100-degree day, it’s totally worth it. Our booming tomato crop is one of the best parts of summer, and I’m going to stretch it as far as humanly possible. I also added two new books to my preserving collection to ensure we have as many options as possible:
While I love canning, I have to admit that sometimes, expectations and reality need a little reconciliation, regardless of your level of experience. If you’re ready to hop in the kitchen with a fresh crop, here’s my five basic tips/thoughts to get started:
If you’re a canning newbie, by all means, buy a book. The Ball Blue Book is a great reference for all things preserving, including what can be water-bathed and what needs a pressure canner. Most of the recipes in this book are basic staples, but it really is a great starting point. Unless you love a good case of life-threatening food poisoning, don’t go surfing Pinterest for canning recipes. You want to start with published, tested recipes that are crafted by people who actually know a little something about food safety.
Dispel any notions you have about “quick and easy.” Yes, canning is easy. However, if you think you are going to transform those 10 pounds of tomatoes into salsa in under an hour, you’re in for a reality check. While that salsa may only have a 15-minute processing time, the majority of your time will be spent preparing the vegetables and cooking the mixtures. If you have help, it will go faster, but if you’re coring and chopping all that mess yourself, you’re in for a project. It’s no big deal if you know what you’re in for, but when a project takes significantly longer than people expect, they can get discouraged.
Make sure you have everything you need laid out before you start. Once you get going, you’re usually stuck. So, if you misjudged how much sugar/lemon/pectin you’d need, you may be SOL depending on the recipe. While this is true of all cooking, canning does not allow shortcuts or substitutions so you cannot improvise on the fly.
Don’t can something just to can it. Use recipes that you will use or your family will actually want to eat. Otherwise you will just end up with a cabinet full of jars you’ll throw out next summer. For example, my family would never use enough tomato juice to justify that effort. I’ve learned to be honest with myself and stick to things that I know I’ll use.
If you’re working with your own garden, learn to be flexible. My plants’ production varies week to week (including how much damage the birds inflict). So, while I was hoping for 14 pounds for crushed tomatoes this week, I only ended up with 8 pounds. I always have 3-6 recipes on deck that vary in their requirements. By planning for a few contingencies, I can make the most with what I have.
As much as I’m not doing cartwheels at the thought of an steamy afternoon in the kitchen, I’ll keep at it. There really is something nourishing about caring for the harvest that started way back in January.
Before our miserable garden died a slow, agonizing death. I wish I knew what happened this year, but from the second we transplanted everything into the raised beds, it all went downhill. No squash, no peppers, no cucumbers…nothing. We are traumatized, and my husband is even talking about ripping apart the raised beds and abandoning gardening forever. My green thumb of death has struck again…and after two weeks of no rain, it’s looking like another craptastic summer around here for our landscaping as well.
January is never a fun month. Between crappy weather, post-holiday blues and the reminder that weight does not come off as easily as it goes on, I feel like January is one long trip to the dentist.
This week, however, the flowers began to peek through my brown lawn and my husband started the seeds for the garden, sure signs that Spring is on the way.
We’ve been planning several improvements to this year’s vegetable garden, including using only heirloom vegetables, a second round of planting in the fall and experimenting with vegetables we’ve never grown before. It’s an ambitious plan, and it’s going to require some work on to get it off the ground. We started by constructing this completely free compost bin:
Since we need to recycle more, cut costs and improve the less-than-ideal soil quality of our raised beds, I decided a compost bin was overdue. My husband was skeptical, but I vowed to come up with something that wouldn’t cost us a penny. By the power of Google, I formed a plan to construct a container out of discarded wooden pallets, so it could keep our compost pile contained (and therefore less likely to tick off our neighbors). We scouted around the dumpsters of local businesses for the pallets, and found four in very short order. We screwed them together using wood screws we already had on hand, after cutting one side in half to ensure we can reach in to turn the compost as needed. My husband also found some leftover screen that the previous owners left in our garage, and staple-gunned it around the inside to further secure the compost from escaping between the slats.
Not too shabby for twenty minutes and no dinero.
And that was just a gratuitous baby photo. Why? Because it’s Monday, that’s why.
Our garden is, thus far, holding up to the 100 degree weather this week. Our water bill, however, may put us in the poor house. I’d do a rain dance if I honestly thought it would help.
Despite the depressingly oppressive heat, we are enjoying the fruits of our (ahem…my husband’s) labor. I made a tomato pie this weekend, and it was so good, even my gaggle of picky eaters loved it. Fresh tomatoes, cheese, mayonnaise and pie crust…what’s not to like?
2 pounds (approximately) tomatoes, thinly sliced (I used the Roma from my garden)
1 1/4 teaspoons kosher salt, divided
1 sweet onion, chopped
1 1/4 teaspoons ground pepper, divided
1 tablespoon olive oil
1/2 cup fresh basil, chopped
1/2 cup freshly grated Gruyère cheese
1/2 cup grated Parmesan cheese
1/4 cup mayonnaise
1 9-inch deep dish pie crust (you can use the frozen kind, or make your own if you are so enterprising)
1. Prebake pie crust according to package directions. Set aside, and preheat oven to 350 degrees.
2. Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. salt. Let stand 10 minutes. Don't be a lazy bum and skip this step. If you do, you will end up with a soggy pie that is short on flavor.
3. Meanwhile, sauté onion and 1/4 tsp. each salt and pepper in hot oil in a skillet over medium heat 3 minutes or until onion is tender.
4. Pat tomatoes dry with a paper towel. Layer tomatoes, onion, and basi in prepared crust, seasoning each layer with pepper (1 tsp. total). Stir together cheeses and mayonnaise; spread over pie.
5. Bake at 350° for 30 minutes or until lightly browned, shielding edges with foil to prevent excessive browning. Serve hot, warm, or at room temperature.