Green Tomato Salsa

This is my year to make green salsa. I posted about the tomatillo salsa I made back in August. This month – it’s was with green tomatoes. It is more golden than green…but just as tasty. As usual for my culinary experiments, I was prompted by getting a key ingredient in my Community Supported Agriculture share:

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Green tomatoes (3 of them…about a pound). I’d also gotten some of the other ingredients: a red jalapeno pepper, some medium ‘heat’ peppers, and 3 garlic cloves. I put everything in the food processor with some ginger preserves, a little salt and cracked pepper, and 3 tablespoons of lime juice…pulsed a few times. Then it cooked for 15-20 minutes. Yummy!

I used it as a savory side for grilled chicken, a salad dressing, and in lieu of stir fry sauce. It didn’t last long!

Red Soup

I have become a fan of beets. I love the color and flavor they add to soups and salads. Beets were a major ingredient in a soup I made on one of the first cool mornings of our fall.

The ingredients were:

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Bullion

Beet

Tomato

Rosemary, thyme, parsley…whatever seasons you like

Mushrooms

Sunflower seeds

I started by letting the fresh beet cook in the bullion while I got all the other ingredients ready. I added the tomato and seasonings after the beet began to soften then used the masher while the soup continued to bubble. I added the mushrooms and continued cooking until the mushrooms reduced in size.

The sunflower seeds were sprinkled on top after it was in the bowl.

Yummy!

Celebrating Labor Day

We’re staying home for Labor Day – celebrating the end of summer with a ‘splurge’ meal of hotdogs and corn-on-the-cob cooked on the grill,

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Snacking on cherry tomatoes while we cook…and

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Watermelon afterward (maybe as mid-afternoon snack).

 

The forecast is for sun after a weekend of clouds (and rain) – a warmer day that we’ve had recently as a finale for the summer. The opening of schools in Maryland has changed from late August to the Tuesday after Labor Day this year which emphasizes the feeling that Labor Day marks the end of summer.

This year with the flooding from Hurricane Harvey just beginning to recede – there is a sobering aspect to this holiday. Modern communication brings it to us; the loss of ‘home’ for so many people is painful to us as well.  We should all be thinking about how we can help....and find out more about disaster mitigation strategies where we live.

Overwhelmed with Tomatoes

The tomato season is in full swing at our Community Supported Agriculture (CSA). There are different kinds and some weeks there are choices. This week we had a choice between yellow and red small tomatoes; I picked the yellow…and then 2 large heirloom tomatoes. I eat all of them in salads.

The two pounds of red tomatoes that were also part of this week’s share are more challenging. I used some of them in a soup yesterday…but may have some left next Wednesday when there will be more tomatoes coming (in the next CSA share).

I’m freezing the red cherry tomatoes I had left from last week. I just rinse them and put them in a Ziploc. It’s easy to take them out a handful at a time after tomato season for soups if it is cool outside or veggie smoothies if it is a hot day.

The important thing – no wonderful tomato is wasted!