Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
The recipe below is an approximation of Jaffrey’s recipe (I still don’t have Fenugreek seeds) and I made most of it up as I went along. Chutneys are great to improvise with.
I'm probably off my rocker, but the following tips for growing tomato plants is all I'll ever do from now on. The best part? It's a very short, no fuss list. Do these in the beginning and reap the reward in the end!
When the hubby and I gleaned buckets of food not too long ago, I immediately knew I’d be dehydrating some of it. Turns out that I dehydrated most of it and have discovered many great uses for dried foods.
The Best Tomato is a big claim so let me give it credence. San Marzanos are: prolific, sweet, plum sized,disease resistant, less seedy than most,
indeterminate (continuous producers),heirloom (open pollinated) and above all excellent for canning.
Take advantage of the season's last tomatoes and make salsa. This recipe is simple but tasty, with nice heat and tangy taste. You can enjoy the bounty of summer well into the winter months.
