The garden is coming in hard and fast!
And so are the bugs.
They may leave me enough apples to make a batch of apple butter. We’ll see.
When it’s apple pickin’ time, that means corn silage is either in full swing or fixin’ to start swinging. The men are running around getting roads ready, equipment serviced, irrigation wells turned off, drivers hunted up.
And that means I have lunches to plan.
One thing I know we’ll have is tomatoes and cucumbers!
I made my first batch of picante sauce this morning. It’s my aunt’s recipe. Easy, fast and delicious!!!
To quote a famous author of my acquaintance, this yumminess is “an orchestration of summer.” A virtual explosion of all that hard work coming to fruition for your taste buds!! Or something like that….
Aunt Dulcie’s Picante Sauce
6 lbs. tomatoes, cored and quartered
1 large yellow onion, quartered
2 large bell peppers, seeded and quartered
6 jalapeno peppers, seeded and cut in half (remember to wear those plastic gloves!)
1/2 cup vinegar
1 Tablespoon salt
1 Tablespoon sugar ( I omit this.)
Cut all veggies into large pieces. Add to large Dutch oven with salt and vinegar. Cover and bring to a boil, reduce heat and cook till tender, about 15 minutes.
Using a slotted spoon/strainer, lift veggies out of juices and put into food processor. Mix for a few seconds, depending on how chunky you like your picante.
*While the sauce is hot after processing, you can put the sauce in clean, sterile jars and process in a hot water bath for 20 minutes.
Or you can cool it and freeze it in quart bags.
Now to find some tortilla chips and a can of pop for a snack. Granddaughter just stopped by to help pick apples and it was a hot, sweaty job, but we’re done. We need to test taste the picante sauce. Yep, that’s it. Test tasting.
And then work up apples.