It’s been a busy quarter around here. The end of the season turned out to be very prolific with our final harvest of tomatoes being taken in due to a frost warning. It was time though. On three other occasions, we averted a light frost by covering up the garden with tarps on the nights we knew there was a threat. This took some doing since the plants were large and growing around bean cages, we prefer those since they are sturdier and tall enough to support a healthy growing tomato plant. The tomatoes were taking their own sweet time to ripen, cool nights and not a tremendously hot summer seemed to make the growth in the garden slow in comparison to our days growing down in Connecticut (zone 6) and in the end we ended up picking over three grocery bags worth of green tomatoes, plus two large bowls and one colanders worth of ripe tomatoes of all sizes.
Last year I canned 10 gallons of tomato sauce which we still have some left over which is odd since we used to go through it so fast. We always had to try to extend it into the next season when at least some fresh tomatoes were in season. But I don’t think we ever put up that much sauce before. Plus I don’t think we ate as much pasta last year overall.
This year I opted to make salsa. I have tried one other time and remembered it being simpler than making sauce. You don’t cook it as long as you do a sauce cutting the time down thus making it feel easier. I love making salsa and have finally discovered another way to use Mark’s ridiculously hot peppers in a way we can enjoy without just tasting the heat. I actually enjoy using a variety of peppers with a varying amount of heat, some jalapeños, serranos, habaneros…Mark likes to get a variety of hot peppers including the super hot ones like the Carolina Reaper!
Although hot peppers can be a bit finicky when it comes to growing up in zone 5, 1500ft up on the side of a mountain. I’ve discovered that the deck and on the stairs in our containers has been as successful, if not a bit more so, than in our raised garden beds.
Next year I will plant more bell peppers as well as hot peppers and onions. Although truth be told I was disappointed with my bell pepper outcome – again they seemed to take forever to finally flower and ripen. I did plant more onions this year but I think even more can be added to the garden. Garlic, we have covered pretty well since we were able use plenty of our own bulbs for next season, although as I type this I am second guessing myself and feel compelled to run out and perhaps add a few more. You can never have enough garlic in my opinion. Fresh compost was added to the garden beds and still have one more bag from our Food Cycler compost that needs to be carried over to the garden and dumped in a bed or two. I seeded a few overwintering carrots (Merida) and peas and some Winter Density lettuce under the cold frames as well. I started to cover the raised garden beds with a generous layer of sterile hay/straw blend (around 3″ thick) everywhere except under the cold frames – although I may throw a thinner layer in there as well. We get wicked cold winters up here, 139″ of snow last season and although that soil will be protected under the cold frame – a thin layer could be helpful.
I used that recipe as a guide and added here and there.
Here’s what I did:
9 cups chopped tomatoes – they recommend peeling first, but I don’t bother since a lot of nutrients are in the skin
3 cups, chopped green peppers
3 cups chopped white onions – I used yellow and purple because that’s what I grew primarily
3-4 jalapenos, chopped
1 Albino hot pepper or Hot Portugal pepper
8 cloves garlic, chopped
6 teaspoons canning salt
1 cup white vinegar
12 oz can of tomato paste
a dash of Peri Peri Mozambique blend from the Spice House
As the first days of November, I still have some fresh potatoes that I can enjoy. Last night we ate some simply made with some olive oil and Greektown, another spice from the Spice House. [FYI – I get nothing from them for recommending them, I just really love their spices and blends]. I have already make and frozen some soup, unfortunately not as much as I would have liked – I forgot to order some seed potatoes early and I didn’t have a chance to get as many as I would have liked. I have to remember to set a calendar reminder for February, maybe even the last week of January. The best stuff always goes first – that’s just the way life works. That’s why I try to plan ahead and get my orders in early.
This month I will be cooking. I will be trying to use up all my fresh homegrown tomatoes in more salsa and possibly some sauce. From there I will turn my attention to the delicious dishes that center around my birthday and Thanksgiving. My day before Thanksgiving birthday will probably be filled with me preparing the side dishes and doing whatever other prep work will need to be done for the day. Thankfully its a small gathering, so I can focus on what’s important that day which is the family.