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Even Your Bones are Calling So

Fresh Salsa w/Heirloom Tomatoes

Rain at last. Full rain barrel for only the second time this year.

But... at the end of harvest time. Just as the days shorten.

Well, I shouldn't complain; there's always something that does well in a given year. That is, if you don't put all your eggs in one basket. This year, it's tomatoes and green beans, and we have a plethora. Our heirloom varieties are producing well, although I've not been able to photo-document, not that you were holding your breath. There's also lots of peppers, which I can't use in the salsa since Cara Sposa's allergic to them. Well, the sweet ones at least. So lunches for me has been roast pepper on bread. Not bad, but a little monotonous.

This late should help with fall carrots, and, I hope, potatoes, which were down to 1/3 yield according to our winter supplier.

So, that leaves me having to make lots of salsa. Which I wish I had time for; it's a time of 16-hour days again, this time taking over the project-management side of a project I was technical lead on and working out the details with Cara Sposa. A HUGE job, and it's gone on for far too long.

But I've been a good boy and done some of my localvore duties. Despite the 'flu, I did manage to make about 24L of borscht and can 20 for the winter, but I also have another huge batch of stew to make today and can tomorrow.

But salsa... That means hot water bath, not pressure canning, so I'll need to do that first, since the hot water bath pot is the stew-making pot.

And got to take the blind, now also deaf, incontinent, and increasingly demented pooch to the vet. She's an old lady, but we love her so. I'm hoping for another summer for her.


( 7 comments — Leave a comment )
Sep. 6th, 2012 02:31 pm (UTC)
The colors of your salsa are beautiful, and reminded me that I had been intending to make a peach salsa that 88greenthumb had given me a recipe for. So I did!

Thanks for the prompt.

I'm in awe that you actually put this stuff up--that's great, and I know it takes work.
Sep. 6th, 2012 02:35 pm (UTC)
By "put this stuff up", do you mean posting, or canning?
Sep. 6th, 2012 02:39 pm (UTC)
LOL--I mean canning.

Sep. 6th, 2012 02:42 pm (UTC)
Oh, yeah, definitely. Well, it means that I can take advantage of bulk pricing, make huge amounts of food, and then store it ready-to-eat without having to put it in the freezer and worry about what happens when the power goes.

A nice thing about hot-bath canning is that it preserves most of the colour of these things. And it makes pears and white radishes turn light pink. And garlic blue. And I love the colour (and taste) of pickled beets. I usually add a little honey, cardamom, and cloves to the latter. Very christmassy in the middle of winter.
Sep. 6th, 2012 02:45 pm (UTC)
Mmmmm, so wonderful.

The only canning I've done is hot-water canning of cucumbers as sweet pickles (and jam and jelly, but that barely counts), but I have a great book, Putting Food By (I think that's the title...), which is always an inspiration on that score. I picked it up for a quarter at a book sale.

Sep. 6th, 2012 02:58 pm (UTC)
When Cara Sposa and I got into this, we kind of got carried away. There's also this interesting book she got me for Christmas, which has some good ones and some bad ones. It's a translation of a French cultural preservation survey. Kind of like a French Foxfire Book. For example, I have about a pound of asparagus from May in the fridge that was fermented in brine. They're holding their shape well, a bit soft like pickles. I take out a couple to give a wrap a bit of zing.

I guess a lot of it for me was taking the step of de-conditioning myself from the sterility-obsessed and antibiotic-laden tradition I was raised on. It seems everybody we know who goes in for surgery lately comes out with necrotizing fasciitis. This TED talk (skinny: balance of microbes in the body is much safer than antibiotics at quelling dangerous microbes) on whole biology and this article on dark DNA kind of point the way I'm thinking for health maintenance. That a clear way to balance is to incorporate a broad range of naturally-occuring things in the diet.

Not up to poo tea, though. At least not anytime soon!
Sep. 6th, 2012 03:11 pm (UTC)
Oh I'm much, much, MUCH more in favor of natural flora, and very much opposed to the sterility obsessed culture we live in. Living in England for 15 months, with my mother-in-law who let meat sit out all afternoon, and drinking raw milk, all that, made me realize how insanely out of whack the American perspective is.

Sure, you *can* get bacteria growing in egg salad that's left out on a hot day, but people use refrigeration and sterility as magic talismans--they worry if a glass of milk sits out for fifteen minutes.

...That's scary what you say about the necrotising fasciitis, but I'm not surprised, since one of my editing gigs is concerned with, among other things, resistant bacteria.

Your links here are reminding me that I still haven't listened to Mr. French Guy in the talk you linked to a few entries back.
( 7 comments — Leave a comment )