For the future
For the future
Why do they call you chocolate habanero? Is it because they want to watch me take a bite and laugh at my tears and burning tongue? I know it’s only a name because they look like chocolate, but I’m just dumb enough to want to taste one….
I love the hot peppers on display at the farmer’s market.
They are too spicy for me, but I enjoy pickling them for my husband.
They are so pretty when chopped up and canned.
In addition to my fried green tomatoes, I also made green tomato relish. I had never tasted it before and am surprised at how much I like it. The green tomatoes make it tangy and the brown sugar balances that with some sweetness. There’s also onion, pepper, cabbage and mustard seeds.
I also made some beet relish a few weeks ago. (Same day I made a batch of hot peppers, apparently.)
It’s pretty heavy on the beet flavor, but still good. I had never tasted this either, but I had some beets and the recipe in the canning book seemed good.
I think the green tomato is my new favorite. I had to try some refrigerator pickled slices, too. These are flavored with dill.
I made 7 pints of the green tomato relish, 4 pints of the slices, 4 half-pints of beet relish, and one pint of refrigerator pickled slices. Looks like I’ll be…savoring this relish for a long time.
We went apple picking in early October.
A little late in the season, but there were still plenty of delicious varieties.
I loved the way this little apple family was snuggled together.
I found a lot of green tomatoes at the farmers market last month and cooked this one Sunday afternoon.
I got a tip from a lady at the market to dip the tomato slices in flour, then egg, then the cornmeal. Your fingers turn into a breaded mess, but that’s what it takes. I always had the problem of the breading falling off as soon as the slices hit the oil.