Since the title is Thursday's Kitchen cupboard I should begin there! Be sure to visit Robin and link up with other great recipe and canning ideas for your garden.
Yesterday, Belle took us back to Southern California where we went to school, not actually of course (who would take care of the garden?) but for dinner! She made carne asada taqueria style tacos, with a delicious restaurant style red salsa! Click on the title for the recipe. She used garden fresh tomatoes, garlic and onions. The beef is from our stores.
Belle also canned garden fresh okra this week. She calls it spicy pickled okra. I've not been an okra fan in the past, but she says that's only because I've never had it from the garden. I'm sure it's going to be delicious!
4 -6 tepin peppers (we substituted 1 1/2 a half frozen habeneros from last year's store)
2 clusters of dill
2 -4 garlic cloves
4 cups white vinegar (5% acidity)
5 cups water
1/2 cup canning salt
Sterilize jars, then put in red peppers, garlic cloves and dill. Pack okra into jar. In sauce pan combine vinegar, water and salt and bring to boil. Pour the brine into the jars leaving half inch head room in each jar. Wipe the rims of the jars, cover with lids and process in boiling water for 10 minutes. Walla... Belle's done!
Here are several random pictures of some of our garden harvests for last couple of weeks.
|tomatillos, tomatoes and okra|
|The ripe tomatoes came early under cozy coats.|
|Our first onions. Borrettana Cipollini from Fedco. We won't use these again. Other varieties are doing much better.|
|Waltham 29 spaghetti squash. We harvested these too early, they'll have to sit in the window for a while.|