Start with about 25-30 lbs of garden tomatoes
I start with a 12 quart pot and I fill it up to the top allowing the tomatoes to heap a lot. I always wash and cup the tomatoes in half or quarters if they are huge. I then cook down the tomatoes until it is reduced between 3/4's way and 1/2 way. I use any tomato we grow in the garden. Even the tiny cherry tomato. As things cook down I add the additional left tomatoes.2 medium large onions diced for easier cooking
2 medium large green peppers diced for easier cooking (can use red or yellow)
1/4 cup of parsley
1/4 cup of oregano (if fresh I use more)
1/4 cup of basil (if fresh I use more, but most of the time to taste)
1/4 cup of salt
1 1/2 tsp of garlic ( because I grow garlic and love fresh I will add 4-6 cloves )
1 cup of red wine vinegar
I will cook this down until things are done. I then run the batch through a Victorian Strainer for a smooth texture by removing the outer skins of the tomatoes and peppers. Heat again, and allow the sauce to simmer to the desired thickness you want. Fill warmed pint jars, add lids and process for 35 minutes, water bath or steam canner.
4 lbs firm peppers
1 cup bottled lemon juice
2 cups white vinegar
1 tbsp oregano leaves
1 cup olive or salad oil
1/2 chopped onions
2 cloves of garlic, quartered
Yield : about 9 half pints
Peppers may be left whole. Large peppers may be quartered. Was, slash two to four slits in each pepper, and blanch in boiling water. Or blister skins of tough skinned peppers using the oven method.
Oven method, place peppers in a hot oven (400 degrees) until skins blister.
After skins blister place peppers in a pan and cover with a damp cloth, or brown paper bag. This helps make the peppers easier to peel. Cool for 10 minutes then peel off the skin.
Flatten whole peppers, Mix all the remaining ingredients in a saucepan, heat to boiling. Place 1/4 garlic clove or small clove and 1/4 teaspoon salt in each warmed 1/2 pint jar. Fill hot jars with peppers. If using 1 pint use 1/2 teaspoon salt per jar. Remove air bubbles, leave 1/2 inch head space. Wipe rims of jars, add lids and process for 15 minutes. Water bath or steam canner...
.png)
.png)
1. A Pepper Braid (Ristra)
2. Roasted Marinated Red Pepper and green sauce for those scrabbled eggs. great in pasta dishes, pizza, sandwiches, and my favorite on a cheese board, and a egg plant panini sandwich. This to is a recipe on the to do list. I am planning on making more this year as we are all out. https://mygardnerguy.blogspot.com/2022/09/marinated-red-or-yellow-peppers.html
3. Banana Peppers - Good on everything https://mygardnerguy.blogspot.com/2013/08/today-i-decided-to-tackle- banana- peppers.html
4. Red Pepper Flakes https://mygardnerguy.blogspot.com/search/label/red%20peppers
5. Cow boy candy or Jalapenos https://mygardnerguy.blogspot.com/2012/08/jalapenos-sweet-with-some-heat.html
6. Bacon wrapped peppers - This can be done with any pepper... even with out the bacon it's good. https://mygardnerguy.blogspot.com/2011/10/man-foodor-letssay-approved-always-from.html
7. Sweet Sandwich Peppers, I need to post this gem still. I discovered these years ago on a Port a Sub sandwich.
.png)
8. Salsa Verde, my favorite green salsa https://mygardnerguy.blogspot.com/2011/09/tomatillos-i-use-them-for-salsa-verde.html
9. Green Pepper Jelly Every one in my family, kids, grand-kids, friends love this treat. I keep it on hand for family events and serve it as an appetizer with cream cheese and crackers. Be prepared to run out of it fast so plan for extra's. https://mygardnerguy.blogspot.com/search/label/jelly
10. Roasted Red Pepper Spread https://mygardnerguy.blogspot.com/2011/11/roasted-red-pepper- spread.html
11. Salsa https://mygardnerguy.blogspot.com/search/label/Salsa
Are you looking to add spice to your home cooking, but not heat? Here are five interesting flavors to try, while sparing your mouth from fire.
Cumin. With a mild, earthy flavor, cumin goes great in curries without adding any heat, and has been known to aid digestion and improve your immune system.
Coriander. Did you know coriander seeds come from the cilantro plant? This spice has a nutty, mild flavor and is great for creating rubs, adding to homemade pickles or putting in a curry.
Smoked paprika. While paprika is derived from the pepper plant, it doesn’t pack the heat that its cousin cayenne does. And this smoky version can add depth to chilies and stews without firing up your mouth.
Turmeric. This bright root has a bold flavor, but no spicy zing, and is wonderful for treating inflammation. You can add it to smoothies, soups, stir-fry’s and more.
Sumac. Popular in middle-eastern cuisine, this spice has a bold lemony flavor. Use it to flavor rice, sprinkle on top of cooked vegetables or add to salad dressings.
For some extra fun try growing your own spices and herbs..Have some fun and be creative. Up-cycling an old wooden ladder is a beautifully rustic way to add height to your garden, creating a striking yet compact focal point that draws the eye and adds interest to any area in your yard. Growing herbs in pots also makes great gifts.
.jpg)
Budding up behind houses and in shared community spaces across the country is a phenomenon much like the victory garden of the past. During WWI and WWII, victory gardens were promoted by the U.S. government to save fuel and other transportation costs so more supplies were available to put toward the war effort and to give to the troops. Patriotic citizens were encouraged to live on locally-produced food, so homeowners planted fruits and vegetables in their ‘victory gardens’ to feed their families and to share with neighbors. Victory gardens became an important nostalgic reminder of the way Americans can pull together and work toward a common goal in times of hardship and need.
Today, many homeowners feel there is another war to be won – against food problems caused in great part by the pandemic – high-cost groceries, supply chain interruptions and the lower quality of processed foods. They’re reviving the victory garden concept with some modern twists.
More earth-friendly
Fresh produce can travel as far as 1500 miles or more from harvest to your local grocery store. According to Revivevictorygarden.org, these “food miles,” compiled by distance and energy, have a heavy impact on our environment. Carbon footprint-conscious people are concerned with the emissions and other costs required to transport food at great distances. The solutions are sourcing food from a local producer, eating a more seasonal diet, joining local gardening efforts, and starting your own garden.
Better tasting, fresher produce
Other gardeners like the fresh taste of garden-grown produce. One of the original celebrity chefs of the Food Network, Chef Curtis Aikens insists on using fresh vegetables in every recipe. FoodHero.com notes famous chefs and their hacks for avoiding food waste, such as Chef David Chang’s tip to put cut scallion roots in fresh water and setting them on a window sill where they’ll regrow.
Going green (wallets)
Some who have never gardened before are using their green thumbs to put greener in their wallets. ThePennyHoarder.com recommends certain foods as cheaper to grow than to buy at the grocery store. For example, a bag of prewashed lettuce may cost around five dollars and yields two salads, while a packet of seeds is around three dollars and will yield lettuce for up to five months.
How to start your own victory garden
A victory garden can be whatever you want it to be, but many urban gardeners don’t have the luxury of having acres to plant. But you can start small with an herb garden on your windowsill. It’s a cheap and easy alternative and it gives a pleasant aroma to your apartment or condo. The savings on herbs is substantial. A packet of basil is three dollars or more, while you can buy a full pack of starter herb plants that yields 50 times as many sprigs. Just make sure that you can provide a sill with southern or eastern exposure so that your plants get at least 4 hours a day of sunlight and that your chosen location is free from any drafts.
Hydroponics is another way to try indoor gardening, but beware that lighting set-ups, electricity, and chemical nutrients can be expensive. However, the taste of water-grown lettuce is well worth the cost.
For amateur gardeners it’s easier and more rewarding to go with produce that always produces a crop and usually only takes a couple of months from sowing to harvest; these include herbs, bush beans, lettuce, spinach and tomatoes.
Check with your local nursery for seeds and bulbs, or order them online at places like Gurneys.com. Most bags of seed come with care, best growing conditions, and harvesting instructions.
If you don’t have any land of your home, but your green thumb’s itching, you can garden in a co-op with friends. Most major cities have at least one co-op where you can rent a gardening space that’s already tilled and ready for you to begin. To find more information, visit Communitygarden.org. You’ll find more experienced gardeners there to help you if you have any questions. You might want to check with your local co-op to see what the rates are in your area so that you can get started.
Kind Regards,
Georgie Elliott
You can use kale instead of cabbage, but I personally prefer the softer and sweeter taste of cabbage. Colcannon is traditionally topped with...
.png)
