Monday, September 14, 2009

Market Days

Val says "Get thee to a farmers market!"

Goodness my friends... there is SO much food out there this time of year. It is blowing me away. This is the time of year to shop at the farmers markets. You may get hooked, or you may be a seasonal shopper... but if there was any time to go, it would be right now. Everything is fit to bursting with incredible amounts of... well, everything! We have summer squash, right next to winter squash, we have carrots right next to our second planting of snow peas, we have tomatoes, and basil, right next to parsnips and rutabagas. We have everything!

My list for this week: ("Prepare to be amazed!" (a quote from a little friend)) Leeks, celery, sungold and plum tomatoes, red beets (for cake again), snow peas, carrots, cucumbers, cabbage, Anaheim and bell peppers, purple cabbage, Romaine lettuce, Italian zucchini, romaine and red Oak Leaf lettuce, red and yellow onions (one is the mother of all onions!), 2 1/2 lbs of basil, a flat of sauce tomatoes, and 4 half flats of blueberries. In the fridge I have rutabaga, parsnips, a dozen eggs, and a half lb of local Chanterelle mushrooms.

And then I have this:

Bruised fruit from the stand next door to make fruit cocktail.

Apples from a tree offered on freecycle (in WA we have plenty of apples to share).

Menu for this week:

List of food preservation for the week:


Fruit Cocktail

Roasted Tomato Sauce

Plum Jam

Plum and Ginger Sauce

Blueberry Jam


Roasted Bell Peppers (in olive oil)

Chocolate Beet Cake (to freeze)

I am going to be a busy lady this week...




Kristen said...

Can you let me know how you preserve your roasted peppers in oil? I have only ever froze mine plain.

Val in the Rose Garden said...

I just found this recipe a couple days ago and it is what I am using:

Hot Peppers Marinated in Oil
3 pounds hot peppers (Jalapenos or other varieties)
7 to 14 cloves garlic
7 tablespoons dried oregano
5 cups vinegar
1 cup water
1 tablespoon plus 1 teaspoon pickling salt
3/4 cup vegetable or olive oil
Yield: Makes 7 to 8 pints

Note: Improper procedures when canning vegetables in oil can result in risk of botulism. Read the section on oil and follow exactly the recommended procedures and tested recipe below.

Procedure: Wear rubber gloves when handling hot chilies. Do not touch the eyes or face.Wash peppers. Make two small slits in each whole pepper. Pack one or two garlic cloves and one tablespoon oregano into each clean, hot, sterilized pint jar. Pack peppers tightly into jars, leaving 1-inch headspace. Combine vinegar, water, salt and oil and bring to a boil. Simmer 5 minutes. Pour hot solution over peppers, leaving 1-inch headspace. Make sure oil is equally distributed across jars. There should be no more than two tablespoons of oil per pint. Carefully wipe the jar lip so it is free of all oil. Add pretreated lids. Process in boiling water bath. For best flavor, store jars five to six weeks before opening.

Here is the link... it is the Colorado Extension office that puts it out, so I trust it. :)

I haven't tried them before, so it wasn't one I was going to post about... but I will let you know how they turn out!



Kristen said...

Thanks maybe i will try it out with some pepper this weekend.

Kiyi Kiyi said...

Yum! Yummy!
I want to eat at your house!

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