The end of Summer is upon us as Fall gently unfolds. Crisp mornings and shorter evenings say Summer is almost over. Summer has been wonderful this year because the temperatures haven’t been too extreme. There were only 6 or 7 days of temperatures in the high 80’s, barely breaking 90. We were blessed with more rain than normal too, which kept the wildfire season to a minimum.
Vegetable Gardening has been challenging!
The veggie garden has had a bit of trouble with the up and down temperatures, but luckily, my tomatoes in the greenhouse produced a decent crop and are ripening quickly. The green peppers suffered a bit and didn’t grow as big as in the past, and the same with the onions and garlic. I’ve been busy processing herbs and making spaghetti sauces and tomato salsa, with this year’s bounty.
Here’s my recipe for salsa:
2 Cups diced tomatoes, 1 cup diced bell pepper, 1 cup diced onion, 6 cloves diced garlic, 1 tsp. cumin, 1 tsp. sea salt, pepper to taste, 1 tbsp. Lime juice.
I like to use Roma tomatoes since they have fewer seeds and a more vibrant taste, but you can use whatever tomato variety you like. I used green bell pepper, but you can use red or yellow if you prefer. Also, if you like spicy foods, add in 1/4 tsp. of chopped fresh jalapeno pepper with seeds. I don’t care for spicy food, so I omit the jalapeno pepper. Optional, 1 to 2 tbsp. of chopped fresh Cilantro.
Dice the onion, garlic and green pepper and add to a stockpot with 1/2 tsp. salt.
Sweat the onions, garlic and green pepper on the stovetop until just barely transparent. Add chopped tomatoes and the rest of the ingredients. Cook gently over medium heat for five minutes stirring once or twice to incorporate all ingredients. You aren’t making spaghetti sauce, so you want to be sure to stir gently so the tomato holds shape and doesn’t liquify. Taste to adjust seasoning if necessary, then remove from heat. Let cool to room temperature then place salsa into canning jars, or storage containers. Store in the refrigerator and the Salsa will keep for a week. Serve with tortilla chips, or put on tacos, and even over eggs.
It’s so satisfying to grow your own food and make dishes with fresh ingredients that you know haven’t any pesticides in them.
The potatoes should be ready to harvest in another few weeks. This year I planted Yukon Gold, Russet and Red potatoes for the first time. I’m hopeful all went well and we will have an abundant crop. The Butternut and Acorn squashes are beginning to ripen and I am looking forward to making my favorite squash recipe for dinner. I’ll share that later.
I hope you have had a wonderful summer! Did you plant a garden or have a fabulous adventure this Summer? Are you sad to see the end of Summer or are you looking forward to Fall? Share your thoughts in the comments below! Next post, I’ll share my latest Plein air adventure.
Until then ~ much love, Rhonda