Wow, October. I can’t believe it. These last few months have gone by like a flash. Between having family and friends here visiting and the garden overflowing with food, I have been very busy in the kitchen. I of course I did a lot of canning, but I also prepped meals to put in the freezer and some fermenting and dehydrating.
My daughter came for a visit with her beautiful baby girl and almost 40 pounds of tuna to can. We spent the weekend canning tuna ( making great memories ), some of it we did with salt and water and the other jars had jalapeno peppers with olive oil. She also brought the fish bones for me, so over the course of 2 days I made fish stock. This will make some great clam chowder and Portuguese fisherman stew.
Some new recipes were created with all the beautiful produce from the garden. Like fermented banana peppers and fermented cucumbers, a wonderful new hot sauce with tomatoes and banana peppers and jalapeno peppers, Ratatouille pasta sauce, red wine pizza sauce, pepper mustard relish, a honeydew rosemary jam and cantaloupe rhubarb jam.
Even my fig tree got in on the action by giving me figs the size of my hand. I had a lot of fun with them and made fruit leathers, fig bourbon mustard, jam and my version of fig newtons that were to die for. I can’t wait for next year since I have a few more recipes in my head that involve figs.
I have been busy getting the summer crop out and putting in the fall crop. So far I have carrots, onions and beets in. As soon as it is a waxing moon I can then plant vegetables that have the crop above ground.
How is your garden, and what did you can this summer? Happy Canning.
See you in class