your full share crate, this week, might’ve looked like this
in your crate
a flower boquet
cantaloupe: full shares only
tatsoi: full shares only
green and red sweet peppers galore
I found this recipe on-line, it’s a close approximation of Kate’s efforts here at our house…. One year we were a bit slim on tomatoes for hot sauce, so Kate made A LOT of a pepper-based hot sauce, which was as tastey or better than tomato! So good! You might just need to do some math to adjust the recipe according to the number of peppers you have available. (We have many more peppers on the way too!)….
posted earlier about going to Pine Forest to watch Mom make some of the great pepper relish she’s made for years. I didn’t have
Sweet-Hot Pepper Relish
the recipe at hand when I was writing, but I found it in an old church recipe book that my Mom contributed to. It was published in 1997 as a fund-raiser item. So here it is (this is just the way she wrote it out for that collection):
30 each: red and green cayenne, jalapeno, or other hot peppers (total of 60 +/- peppers)
3 cups white vinegar
3 cups sugar
1-1/2 tsp. salt
7 med. to lg. onions
Chop peppers and onions in food processor or run through grinder. Put vinegar, sugar and salt in 8-quart or larger pan; heat to boiling and stir in peppers and onions. When mixture boils, reduce heat and simmer (stirring often) for 30 minutes. Put in hot sterile jars (jelly jars, 1/2 pints, etc., however your family is most easily accommodated). fit with hot, sterile lids, and tighten rings.
Makes approximately 5 – 8 (1-half) pints. The turnout is largely determined by the size of the peppers and how generous or stingy your measurements are. I tend to have a liberal hand, so my yield is usually pretty good. (Be sure to wear gloves when handling the peppers, the hot feeling penetrate your hands and burn for days. It cannot be easily washed off with soap and water or any other thing I tried.) I leave all the seeds in the peppers, but you can remove them if you wish. The red and green mixture is beautiful in fancy jelly jars to give as Christmas gifts. Also the white seeds, when left in give an added dimension of color. Hope you and yours enjoy!
Tricolor Pepper Relish Recipe
from bon appetit
- 3 large bell peppers (1 red, 1 orange, 1 yellow), cored, seeded
- 3/4 cup white wine vinegar
- 1/2 cup sugar
- 1 1/2 teaspoons yellow mustard seeds
- 3/4 teaspoons kosher salt
- 1/4 teaspoon celery seed
Cut peppers into 1/4″ dice; transfer to a medium heatproof bowl. Pour 4 cups boiling water over; let steep for 5 minutes. Drain.
Stir remaining ingredients in a medium saucepan over medium-high heat until sugar dissolves. Add peppers; simmer until almost dry, 13-14 minutes. Transfer to a jar. Cover and let cool slightly; chill. Serve within 2 weeks.
notes from the field
Well, we’ve made it through two below freezing nights, this past Tuesday being the coldest yet. The ice on our windshields was thick and needed scraping. The basil and the sunflowers showed some frost damage, though it was mild and variable. Some hit here, some hit there, some was just fine.
The continued lack of any substantial natural precipitation, the naturally cooling temps, and the shorter days are all affecting our gardens and harvests. We will be harvesting any and all heat loving crops just as long as we can sustain them though.
The cooler weather crops will begin to dominate our harvest crates once again. The crates of the last four weeks have been peaking with variety and quantity. Many days the crates have been filled to over-flowing! Many days I’ve had to bring extra crates toting extra crops for distribution.
Thursday was a bit wet. Janek and I wore clothes for the rains, and we worked through it. The morning was a bit ominous with the many rumblings of thunder and the flashes of lightning. We were out there. By the afternoon the weather was much settled. We received only 1/10 inch of rain, enough to make some surface mud which’ll stick to everything, and everyone, drench your clothes to your skin, make your boots gain weight, but not really enough to penetrate into the soils much.
Janek has been a much appreciated addition to our farm this season.
here’s a look at some of this week’s salad mix
and some of this week’s tomatoes, in many shapes, forms and flavors