So I had to start working on all of the tomatoes and peppers Patti pulled from the Minnetonka garden yesterday, so I “invented” something I am going to need to make more of. I seeded and chopped all of the unripe Jimmy Nardello Peppers, Phoebe helped me gather a bunch of chard from the home garden here, and I cut the stems off of the leaves, and chopped them all up, along with a couple of sweet onions, and crushed heads of garlic. The whole thing went into a stock pot along with olive oil and salt, then I made about 3 pints of tomato puree and added that, cooked until it was all soft, and canned it. I had some left over (original idea was to just add it to other foods this winter) and I went through it all on crackers. Then Patti ate near a whole jar of the stuff I had put up.
I also did 8 pints of green tomato pickles which I assume will taste right once they have set for a few weeks. Didn’t even try those, but have made them enough times in the past to assume I got that right. <grin>
