Sunday we spent most of the day putting up corn and tomatoes. I had planned on writing a longish entry with step-by-step pictures but since today is Wednesday and we did this on Sunday and I have a raging headache today, it’s not going to happen.
We grew Silver Queen and some damn yellow corn that neither of us can remember the name. We have maybe another dozen ears out in the garden and then we’re done. The corn has been outstanding this year. We’ve eaten enjoyed many ears and as I mentioned, we canned some. The leftovers went into the freezer.
We also had a small wave of tomatoes come in so I roasted some of our anaheims to make salsa. We ended up with one jalapeno out of the garden just in time for the salsa making. A tiny habanero from last year went into the mix too. With all of those peppers, surprisingly not too hot, but certainly not bland.
We had leftover tomatoes after making the salsa and were able to can two pints. A little extra leftover went into making tomato juice which I’m sure will be lovely with the pepper vodka we infused.
This week has been busy. My last night of class is tomorrow and then we’re headed to Cafe Rustica for dinner. Then, somehow, I’m going to manage to last yet another week before vacation. I feel like I could sleep for a week.
Wow, we’ve only had two ripe tomatoes so far. That salsa looks delicious.
The salsa recipe is based on the Jalapeno Salsa recipe in the Ball Blue Book of Preserving. The better-half keeps telling me I need to make notes on what I did to deviate from the recipe but I just haven’t felt like doing it.