The tomatoes this year are phenomenal! The winner for most prolific is tied between my Sungold cherry tomato plant and the Ananas Noire plant which produces these small green tomatoes. They’re pretty good but not nearly as good as Aunt Ruby’s German Green which I couldn’t find in the nursery. I have a seed packet of them to start next year.
This tomato soup with garlic croutons is the best tomato soup I’ve ever made – but I added too much salt so next batch I will be more cautious with the salt. I made this just as the tomatoes were starting to ripen so it’s half homegrown tomatoes and half canned store bought tomato sauce. I will be making this again and probably actually put the recipe on the blog.
I took color theory at FIDM so I knew this sauce was going to be brownish but it is less pretty than I predicted. In future I will not combine my green tomatoes with my red ones for sauce. Also note how full the pot it. This batch of sauce cooked down to just 2 quarts of sauce.
Philip, Max, and Max’s friend Sam made chicken Kiev this past weekend though Sam had to leave before tasting it because it takes FOREVER to make this. Huge success with the kid. He liked the parsley garlic butter sauce. Even ate the big chunks of garlic though it was supposed to be smooth. The kid likes garlic! As it’s turning out, Max is a gourmand. He likes really fancy food. Only freshly made. He loves sushi but only from the restaurant they go to, not from the supermarket. He is still intensely picky about texture so if the salt roasted chicken he usually likes is a tiny bit rubbery or different – he won’t eat it. No leftovers.
I’m having a lot of trouble feeding him from day to day still. Back to Nature seems to have changed their cracker recipes and now they’re all sub-par and Max won’t eat them. So peanut butter and round crackers is suddenly not happening. It’s super frustrating. So everyday eating is still hugely frustrating but meanwhile he’s trying lots of things. Like, I say “hey, try this out, kid” and if what I hand him doesn’t offend him visually he’ll try it. This was not how things used to be. He used to be so suspicious of trying anything new that huge negotiations would have to be undertaken, probably with plenty of warning days in advance, in order to convince him to try things.
So for those people with extreme picky eaters like mine – even once they start trying things – this food thing can be a major uphill climb. Hang in there, (I tell you and remind myself), your kid might actually be a gourmand instead of just a problem eater but it will take a lot of patience and experimentation and time to uncover the food lover.
Today I’m going to make a big pot of experimental salsa to can. The one thing I have to figure out is how much acidity to add to it to make it safe for canning. I’m using a Ball recipe for guidance but changing some flavoring things. For one thing, I will be using my pickled jalapenos in it (which obviously means my salsa will already have higher acidity than if using fresh peppers). Also – way more cilantro. Their recipes always call for a couple of tablespoons but cilantro loses a lot of its flavor when cooked and that small amount adds almost nothing to salsa. I have found a couple of other recipes that use a lot more of it. Anyway, I’m using my green tomatoes for this and I’m pretty excited. I haven’t canned salsa for many years. It will be good to have some jars stashed away.
I spent a couple of hours looking through my extensive collection of preserving books and it got me so excited to do some new preserving projects. The one author I’m missing from my collection is Marisa McClellans two books. I can’t afford to buy them right now but I really want both of her titles: Food in Jars and Preserving by the Pint and when I have money for a couple more books I’m getting them. But my collection is pretty fantastic and it’s just about time to rev up for the canning season.
Canning projects I want to try this year:
pickled red onions
pickled cocktail onions
develop new salsa recipe (today!)
pickled ripe cherry tomatoes
Old favorites I plan to make:
and more pickled jalapenos*
*Those black little dots I’ve seen in the batches this year and last year are weird but apparently not dangerous (Philip and I have been eating the jalapenos anyway with no ill effects) . Needless to say, I can’t give them to friends just to be safe. I’m going to be using a bunch of last year’s in my salsa so they will be cooked again and 100% safe at that point. But I will hold back a jar and take it to the extension office for answers. I meant to do that last year but will do it this time. I need that mystery solved.