I’ll go head and apologize ahead of time for the nostalgic sentiment of any upcoming blog posts… I’m pretty excited about the 1 year anniversary (heck that’s longer than most relationships…) of this here blog (blog’versary?). It’s that time of year again when “canning season” starts to slows down and putting up in season, local goods requires a bit more creativity and effort than the obvious applesauce and pumpkin butter. As you’ve probably noticed, I’m not really one to make the same thing twice (except for this salsa verde) so it’ll be interesting to see how the season goes.
I had no clue that tomatillos were a late summer/fall fruit, I always thought that like tomatoes they popped off during July and September. Yes and no depending on where you live; tomatillos are meant to be planted 75-100 days before the first frost. When my friend Elaine surprised me this past weekend with 10lbs of tomatillos that she picked from her garden I was ultra ecstatic. I had been waiting for these green husked beauties all summer, AND she said that “there will be more”! Last summer before Putting Up with Erin was even an idea, I came across some tomatillos at the Baltimore farmers market and made a rendition of this salsa verde. I had hopes of mixing it up this year, but I quickly found that most tomatillo recipes don’t pass the safe canning test (i.e. the low acidity of tomatillos- even with added citric acid- doesn’t ensure a botulism free environment). Not to be discouraged (tomatillo and pear jam will happen once I get a pH meter), I decided to put up some of this tried and true roasted salsa verde from Food in Jars. The recipe below is the same as the original recipe just quadrupled. It’s EXTREMELY important that you don’t mess with the ratios in this salsa for the acidity point noted above.
Onions!? As a kid I hated everything about onions… and peppers… and tomatoes for that matter. Spoiled and picky kid for 1, please. Thankfully as with most food things, I grew out of it and have learned to love onions. As I’ve been on a little bit of a roasted jam kick, an old flavor muse challenged me to a roasted onion jam. While it took me a while to pull this savory spread together, I am super pleased with the outcome (heck perhaps even kid version of me would have liked it), plus the sweet aroma coming from my apartment (I could smell it three flights down) after roasting the vidalia onions for an hour was amazing. This recipe is a modification on this sweet vidalia onion jam recipe. I decided to use apple cider vinegar but you could easily swap out the ACV for champagne or white wine vinegar (just make sure it’s at least 5% acidity) for a milder taste. What does one do with a sweet and savory onion jam you ask? How about pairing it with crackers/scones and goat cheese. Atop some bison sliders? Or better yet, and just in time for the holiday season, use it as a glaze on this year’s Thanksgiving turkey. I made tons of this jam, so if you’re interested in snagging a jar I’ll be swapping it at the next Seacoast Food Swap.
What’s new with you guys? Putting up any tasty Fall goods… pumpkins, apples, beets? Though a little late in the season (this depends on your summer temperatures), a friend of mine just surprised me with a flat of homegrown tomatillos. Yahtzee! Since the first time I laid eyes on the young plants earlier this summer, I’ve been eagerly awaiting the harvest of these husked green fruits. You can definitely expect some sort of salsa verde coming to a blog near you.
Apples!! Guys.. it’s apple season. I remember as a kid visiting the apple cidery in See Canyon south of San Luis Obispo, CA. Specifically, I remember how cold the apple press room was. Pretty much every summer from that first school field trip till I moved away from the Central Coast my dad and I would frequent the various orchards searching and hoping for the tartest green apples. I’m not sure if you’ve noticed, but I’m kind of a nut about pick your own (PYO) farms. Last summer was the first time since college that I went apple picking… not surprisingly I went a teensy lot overboard (apple sauce, apple pie filling, port apple cranberry sauce, apple pie turnovers, apple chutney). Knowing that I had pretty damn big shoes to fill after last year, and because I was milking the last bit of tomato season, I was pretty OK with holding off on apples as long as I could this year… 2 weeks.