The fruits of summers bring a lot of work.
The week before school started, I tried to roast Anaheim peppers. They are a great pepper. In the garden the plants are prolific producers. They have just a bit of bite for the faint of heart (me) when it comes to heat in favorite recipes. I've put them with scrambled eggs, in stir frys, any dish that calls for green pepper.
My first try at roasting pepper. I put them on the gas grill
Some are pretty charred, to say the least.
Next, I put them in a zip lock to steam for a few minutes so that the peeling will come off more easily. HA.
A big mess. I did peel them and managed to save a few for freezing. My friend who runs a small restaurant told me how she does her peppers. She puts them in a bowl of cold water for a few minutes then puts them on the grill. She says the skins will just pop off. I'll try that next time. Do you have any suggestions?
Next, I froze the jalapeno peppers. My friend just pops them in the freezer bag whole. For her restaurant's salsa, she boils the jalapenos first. That's about all she would say about her salsa. Secret recipe, you know. Any good salsa recipes out there?
Tomatoes were next. Here they are in the hot water bath to loosen to peel. You can see the peeling begin to crack. After about 2 minutes or until the peeling splits, I put the tomatoes in an ice water bath to peel them. I put them in the blender and made pulpy juice which I froze. I had two varieties, yellow tomatoes and red beef master, that I processed separately.
Beef Master and a coupe of heirloom tomatoes that were really hard to peel.
Nicely pureed in the blender
I laid the pulp on a flat surface so that the puree would freeze nice and flat.
Next: Pears and Peaches. I had a half a bushel of each. The pears were work intensive. They have to be peeled and cored.
The girls came to help. Actually, Jennifer enjoys working in the kitchen. The pears were work intensive-Jen pealed, I cored..
Baby Nathan hauled nut shells around the counter top. His brother Jacob spent the day hanging out with grandpa doing guy stuff.
(She's gonna hate this photo) And Heather, not so crazy about kitchen duties, helped out immensely by shampooing my carpet. I must mention, too, that she brought me a carload of transplants from her garden: meadow rue, Jerusalem Artichoke, prim rose, couple of spruce seedlings, and an Endless Summer blue hydrangea that I am going to try my best not kill. Thank You Heather.
The fruits of our labor.
Flower of the Week
New to the garden, Gladiolas, a favorite. Mine didn't too well--they grew pretty crooked--. I picked them so that I could enjoy them in the house. Remember how popular they used to be in formal arrangements? They are so much fun to grow and really beautiful, too.
Teddy Bear Sunflower, A Beautiful Giant
Teddy's last portrait. It really is an impressive flower with its multiple flower heads. I didn't realize that it would have multiple flower heads. As I said before, I planted six seeds, with only one germinating. Can you imagine an entire row of these beauties?
Back to work tomorrow. Next weekend we will have two more boxes of peaches to can. Please share some of your favorite ways that you preserve your bountiful harvest, especially salsas. I want to can salsa and pickle relish, too. Hope you all have a good week.