Extra Cover

Wow, this picture looks kinda spooky. No these aren't garden specters. You're looking at floating row covers on our remaining tomatoes and the new beds of greens and root veggies.

Cold temperatures at night mean a little extra insulation is in order.

Voles!

There are a few tomato plants left in the high tunnel. And those poor plants have been feeding the voles. Oooo, those are beastly creatures.

Beastly vegetarian creatures no less. And clearly, their mothers never taught them to finish their plates. It's just a little snack from here, and another from over there.....

The problem we are up against is that these rotten animals may decide to winter in the high tunnel. And that will pose big, big problems for our fledgling greens this fall and next spring.

Feeling a bit like Mr. McGregor, only my pests aren't dressed in cute little blue jackets. Beatrix Potter anyone?

Green Tomatoes

Most of the tomato plants have been pulled and are ripening inside the Extension offices. I hate tomatoes that ripen indoors. Oh, wait, it's not good to hate. I really, really, really don't prefer tomatoes that ripen indoors. Sooo not the same.

Bill says they beat the rubber tomatoes available in the supermarket come February, but honestly, truly, I beg to differ. The don't stay firm. It's like they go from green straight to mushy.

Maybe it's all in my head. Who wants to set up a blind taste test for me to see if I can spot the vine ripened fruit? And by vine ripened, I mean that vine should still be attached to roots, in the ground. Sigh.

Tomato season is just too dang short!

Sides Down

As you can see the sides are back down on the high tunnel. Kinda shivery and gray outside, but warm and toasty on the inside.

Thinking about getting me a little bistro patio for the inside. Would be a stellar place to enjoy a coffee and a paper this fall.

Banana Bread

To my husband, who didn't eat a single slice of that AWESOME banana bread I made with whole wheat flour, local raw honey, and dried organic cherries:

Sometimes I just don't get you.

Lord Grey's Peaches

Three quarts of peaches in an earl grey syrup. Sooooo amazing. From a new blog I found that might make all my canning books obsolete. It's called Saving the Season. Love his flavor combinations and clear instructions.

(And you thought I only did jam.)

SAFE Salsa Recipe

Okay folks. I led you astray with my salsa recipe. Apparently, there is not enough acid in my recipe to prevent botulism. Thanks to reader joe-il for alerting me to my mistake. Read his comment under my original post.

Note: The original post has already been modified somewhat, altering readers to its unsuitability for canning.

I checked with the Extension folks, and they sent over a new recipe (below). Also, I've been informed that salsa should only be canned in pint jars.

Tomato/Tomato Paste Salsa l

3 quarts sliced tomatoes, peeled, cored and chopped
3 cups onions, chopped (3 medium whole)
6 jalapeno peppers, seeded and finely chopped
4 long green chilies, peeled, seeded, and chopped
4 cloves garlic, finely chopped
2 12-ounce cans tomato paste
2 cups bottled lemon or lime juice
1 tablespoon salt
1 tablespoon sugar
1 tablespoon ground cumin (optional)
2 tablespoons oregano leaves (optional)
1 teaspoon black pepper

Yield: 7 to 9 pints

Jalapeno peppers do not need to be peeled. Peel and prepare chili peppers.* To peel tomatoes, dip in boiling water for 30 to 60 seconds or until skins split, then dip in cold water to remove skins. Core and chop tomatoes. Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils. Reduce heat and simmer for 30 minutes, stirring occasionally. Ladle hot salsa into clean, hot pint jars, leaving ½ inch headspace. Remove air bubbles and adjust headspace if needed. Wipe jar rims and cap with properly pre-treated lids. Process in a boiling water bath canner. Process time in a boiling water bath canner for hot pack pint jars at the following elevations:

0-1,000 feet 15 minutes

1,001 – 6,000 feet 20 minutes

My sincere apologies. (Sigh.) Not a fun post to write.

On a lighter note, the red pepper above weighs a whopping 14oz.