A Gardener's Diary

[Monksdream]

Oct. 21--Indian Summer has returned. Highs close to 80. More on Sunday. Then rain maybe Monday and Tuesday. I'm back to watering twice a day.

I put in another asparagus start, bringing the total to 7 transplants. The earlier ones have already put out new shoots. They will cut back later this year, with a layer of compost and mulch.

CC the Calico Cat appeared this morning for breakfast. She likes to mark me before eating. I noticed a cut on her right rear foot. She wasn't limping, thank goodness. When I tried to examine it she growled and trotted and didn't reappear for the rest of the day.

I brought a jar each of pickled green tomatoes and jalapenos to Danny, the project manager. I said keep them in the fridge for another month to allow them to cure.

I came home with more jalapenos which I pickled along with two jars of green tomatoes. I have six empty 12 oz jars. It's likely I will fill all of them in the next couple days.

The All New Ball Book features some Hispanic recipes. I think this one for Mexican Tomato Sauce is simple and can be flavored using other ingredients.

2 cups chopped white onion
1 cup chicken stock
1/3 cup lime juice
2 tsp salt
4 1/3 lb plum tomatoes, coarsely chopped
6 cloves chopped garlic
1/4 cup chopped fresh cilantro

1. Combine all ingredients, except cilantro, in a 6 qt stainless steel or enameled Dutch oven. Cover and cook over medium-low heat 45 minutes or until onion is very tender, stirring occasionzally. Remove from heat; cool slightly.

2. Process tomato in a blender or food processor, in batches, until very smooth. Pour through a wire mesh strainer into a bowl, pressing with the back of a spoon to remove small bits of tomato peel and seeds.

3. Pour tomato puree into a large skillet. Bring to a boil, reduce heat and simmer, uncovered, until thickened to desired consistency. Stir in cilantro.

4. Ladle hot sauce into a hot jar, leaving 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band and adjust to finger tight. Place jar in boiling water canner. Repeat until all jars are filled.

5. Process jars 40 minutes, adjusting for altitude. Turn off heat, remove lid, and let jars stand 5 minutes. Remove jars and cool.