The majority opinion is that because of the much warmer weather this summer, garden produce is ready for harvesting considerably earlier than usual.
Non-gardeners are taken by surprise at farmers’ markets where they are told pea season is over and that beans are nearly finished and corn is ready.
This week’s recipes again come from a friend and offer three ideas for putting the harvest to good use.
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Green Tomato Jam
- 3-4 lbs. green tomatoes, ends removed
- 28 oz. white sugar
- 1 large lemon, juice and zest
- 1 tsp. cinnamon, or more to taste
- 2 inch piece fresh ginger, minced
- 1/4 tsp. allspice
- salt to taste
- 3-4 pint jars and lids, sterilized
Roughly chop green tomatoes and ginger. Place in food processor or blender and process into a puree.
Pour puree and sugar into a large pot over medium-high heat. Add lemon juice and zest, cinnamon, allspice and salt.
Bring to a low boil and simmer steadily for 30-60 minutes until thick and flavours are well-blended. Add additional spices if desired.
Place hot mixture into sterilized jars, top with lids and process in a hot water bath for 10 minutes.
Cool completely and store in cool, dark location. Store open jar in refrigerator. Serve on cream cheese-covered crackers or on toast.
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Autumn Salsa
- 4-5 ripe tomatoes, cored and quartered
- 1 red onion, peeled and quartered
- 3 garlic cloves, peeled
- 1-2 habanero peppers, stemmed and seeded
- 1/3 cup fresh cilantro
- 3 tbsps. lemon juice
- 2 tsps. ground cumin, or to taste
- 2-3 tsps. sugar
- 1 1/2 tsps. salt
- 1-15 oz. jar crushed tomatoes
- 4 1/2 oz. diced green chilies
Place fresh tomatoes, onion, garlic, peppers, cilantro, lime juice, cumin, sugar and salt in food processor. Pulse until contents are fine and well blended.
Pour in crushed tomatoes and chilies. Puree until mostly smooth.
Spoon into containers with tight lids and store in refrigerator for 10-12 days.
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Spiced Crabapples
- 6 lbs. crabapples
- 1 1/2 cups white sugar
- 1 1/2 cups brown sugar
- 1 1/2 cups white vinegar
- 3 cinnamon sticks
- 1 tbsp. whole cloves
- red food colouring
Wash crabapples. Do not peel and leave stems on.
In saucepan combine sugars and vinegar. Tie spices in a cheesecloth bag and add to saucepan. Boil for 10 minutes then remove spice bag.
Add crabapples to hot liquid. Simmer until barely tender. Tint syrup red, if desired using the food colouring.
Remove fruit and pack into sterilized jars. Bring syrup to a boil and pour over fruit in jars. Seal with sterilized lids. Makes about 6 pints.
Joyce Walter can be reached at ronjoy@sasktel.net
