13 years ago
Last year I made Sambal Oelek from ripe Jalapeno peppers, and earlier this summer I made another batch from some red peppers and a few of the beautiful Fatalii chillies …
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Quick post today as I am running late. Only two pickings last week. It was pretty good interms of variety and quantity. The Romas probably have another 10-20lbs left but …
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Here we go again! The tomatoes are coming in pretty quickly now, and in general I’m able to keep up. So far. I am surprised by the eggplant – the …
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13 years ago
I spent yesterday canning pasta sauces, sambal oelek, and tomato eggplant relish. We had a big storm blow through but now that there are no trees to fall on the …
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I missed last weeks posting, it was a pretty good week. But here is what we picked since then.
Above is almost 10 lbs of tomatoes – ah the joys …
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Since I started blogging, I’ve not kept up with the garden journal so this post mainly serves as a record. This summer has been unusually hot and dry. We are …
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13 years ago
The canning has begun! Above are some of the jars of pepper jelly I made from a package I found on the shelf next to the canning supplies. I love …
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13 years ago
I love eggplant, fried, baked or smoked over an open fire, this ancient (first mentioned in Chinese texts about 544 AD) fruit is versatile and delicious. Over the years I’ve …
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When I think of pickling I think of a big production where there are pounds of the desired ingredient to be pickled. Several hours and multiple quarts later you are …
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