What She Said

November is coming up and for me, among a dozen other things, means yet another attempt at NaNoWriMo (National Novel Writing Month). I have not been very successful at completing the 50,000 word count but maybe I will this year. Writing is fun for me even if the result is not the most polished. In getting ready for November’s challenge, I have been participating in several writing exercises and I have decided to collect them all on a new section of my website called “What She Said“. Feel free to read and comment! Fair warning, some of the stories may contain adult content and will be clearly labeled as such at the very top.

What She Said

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Deb’s Salsa

This is based on the traditional salsa you would have at a Mexican restaurant. With seven taste testers in my house, I have tweaked the recipe to make each person happy. Give me an award now.

If you have never canned anything before, this is the perfect recipe to start with since you don’t have to fool around with pectin or brining or anything. Your local farm store or grocery store has plenty of canning supplies but you could also just bum the jars off your fabulous Aunt (thanks for adding to my collection Aunt Marilyn!). You can reuse jars and bands but please don’t skimp on the lids; buy new ones! Put your clean jars, lids and bands into the very large pot you will use for a water bath and let them boil for at least ten minutes to sterilize. Set these aside on a clean towel while you are preparing the salsa.

I don’t do all the coring/peeling/seeding business. I have a Norpro Sauce Master doohickey where I simply wash and quarter the tomatoes and then let the grinder do the rest. .

The other veggies make it slightly chunky but if you want even chunkier salsa, save some of your tomatoes aside, do the core/seed/peel business and chop to the size you want. Also, I dice up all the other vegetables but you could use a food processor. Oh and for crying out loud, wear gloves when handling the jalapeños and if you choose not to, then don’t whine to me when your hands burn until 4 am *cough, cough, I don’t know how I know that, cough*. Even if you want mild salsa, I would still put in at least one jalapeño but take the seeds and veins out and rinse before you dice.

8 cups tomatoes, (after running through Sauce maker); about 5.5 lbs (I grow roma tomatoes for this)

One large red onion, diced

2 bell peppers (orange and yellow for color and sweetness), diced

4 jalapeño peppers, diced (this makes it a medium salsa)

5 cloves garlic, minced

2 tbs. minced cilantro

2 tsp. salt

1/2 cup vinegar, 5% acidity (I don’t think it really matters what kind – I have used white, apple and white wine without any problem)

1 tbs. lime juice

**combine all ingredients in large saucepan. Bring mixture to a boil. Reduce heat and simmer 1 hour or longer to reduce the water so that salsa is thicker.

When the sauce is nearly done, start your water bath pot so that it is boiling when you get the jars filled.

Carefully ladle hot salsa into sterilized jars, leaving 1/4 inch head space. Wipe jar rims clean. Place lids on jars (tight but not Arnold Swartzenegger tight).

Process in boiling water 15 minutes making sure the water is up over the jars by at least 1 inch. Set jars upright on protected surface overnight to cool. Check seals within an hour or so to be sure they sealed properly (shouldn’t be able to dent the center of lid with your finger). I never ever have a problem with this but if you do just put the jar in the refrigerator for immediate use. You can redo the water bath part but you must dump all the jars back into the sauce pot, bring to boil and then do the water bath part again.

Makes about 5 pints; depending on how much you reduced the sauce.

I usually double the batch but you could also cut it in half and even skip the canning step, putting it directly into the fridge. It really needs to sit for a few weeks for best flavor though so canning is the best way to go. I don’t need to say this in *my* house but eat the opened, refrigerated salsa within a week or two.

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Square Foot Gardening

The problem with most of my hobbies which ultimately leads to their being put on the back burner is that I bite off way more than I can chew.  Gardening is no exception.  Why plant one tomato plant when you can have ten?  Each year, I plant all sorts of things in quantities that would impress the local farmer’s market.  It all goes very well until the weeds get the best of me and then the only thing I get out of my garden is whatever the weeds and bugs graciously allow to live.

A couple of years ago, I learned about a concept called Square Foot Gardening which forces you to only plant a certain number of plants in each square foot.  The garden is further limited to two feet across so that you don’t have to reach further than two feet in any direction.  It is a raised bed system and walking on the garden bed is absolutely forbidden so that the soil stays nice and loose and full of happy worms.  I am here to tell you it works amazingly well.

Chad and I built the beds using railroad ties (forbidden due to their being treated but oh well, rules shmoolz).  I have six beds that are seven foot by eight foot.  This is a problem with the square foot concept (two foot rule) so I measured off the feet and left a big rectangle in the center that grew nice weeds last year.  I planted about 20 different plants in four beds and while they all pretty much grew perfectly, I had the usual problem of being overwhelmed by July and pretending the garden didn’t exist.  If you follow the whole concept, there are companion plants and plant enemies so you have to put on your wedding planner hat and make sure the seating charts matchie matchie.  I planted marigolds to keep away the bunnies (and some of the bugs) but nobody told me how aggressively those suckers take over!  Same thing with the tomatoes and basil.  I feel like such a murderer to cut up and throw away perfectly good plants (also known as pruning to the hard hearted).

Two of the beds are permanent beds; one for asparagus and one for strawberries.  These beds have been wildly successful.  Last year, I got two or three strawberries at a time as a reward for weeding a few times a week.  This year, I had a tough time keeping up with the bumper crop.  Tough to say who harvested more, me or the ants and birds.

This year, I planted only about ten things and it is much more manageable.  I also planted only stuff that I would use for sure.  The basil was a no go in my house, with me the only one who likes pesto.  I have temporarily given up on growing corn that will feed someone other than Tom Thumb.

So here are the boxes:

Box 1:  One cucumber plant (the other three died or vacated for a more fun place to live, I don’t know), two egg plants, a yellow summer squash, and two pumpkin plants that were probably added way too late to become the 600 lb and 200 lb pumpkins promised on the package.

Box 2:  One pink tomato plant, two regular tomato plants and three roma plants that are crammed all on one side very not square foot like.  Two bell pepper plants and two sweet banana peppers.  Oh, and sweet onions.   This box also was planted with swiss chard, spinach and lettuce, none of which came up thanks to the wild flooding we had.

Box 3:  The squash box!  Zucchini, pie pumpkins, musk melon, butternut squash and watermelon.

Box 4:  Water melon, hot banana peppers and jalepenos, kohlrabi (not sure we liked that well enough to replant), Seth’s giant cabbage which he brought home from school in a four inch pot that now covers three square feet (apparently a school contest but the cabbage is already larger than a basketball with 6 more weeks of summer to go), sweet potatoes and radishes that failed to appear (again, thanks to the flooding).

Chad built a gazebo that fits in the middle of the boxes that I planted grapes to go over which surprisingly enough actually have grapes!  We have also planted peach trees which are a few years away from giving us peaches.  I have acres of blackberries that need no tending at all which is my favorite kind of gardening.  I am planning to plant blueberries in the fall because, you know, I don’t have enough to do.

The garden is slowly evolving and hopefully will be a permanent part of the property after we leave.  I did the walkways with wood chips which turned out to be a giant mistake that the weeds loved.  So we are now digging the walkways out and putting landscape fabric down and possibly concrete pavers.  Not sure.

Pictures in the photo album!

Next up:  What to do with the fruits of my labor and going local.

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