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#1 |
Tomatovillian™
Join Date: Jun 2015
Location: NewYork 5a
Posts: 2,303
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The season is coming to an end. When I took these pics 2 weeks
ago it was 70 at 6am. Dropped overnight this past weekend to 32, 50 daytime temp. Time to wrap it up and prep for storage. 6 buses of apples, Concord grapes, tomatillos. A few tomatoes. some greens and peppers. Some squash. A few leeks. |
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#2 |
Tomatovillian™
Join Date: Jun 2015
Location: NewYork 5a
Posts: 2,303
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Made Concord grape and apple juice. About 3 dozen juice bottles
for the freezer. Way sweet but I'll cut it with seltzer. I've tried apple butters and other recipes but I need savory. |
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#3 |
Tomatovillian™
Join Date: Jun 2015
Location: NewYork 5a
Posts: 2,303
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Some recent dishes using harvest. Lots of leftovers for the freezer
and lunches. |
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#4 |
Tomatovillian™
Join Date: Jun 2015
Location: NewYork 5a
Posts: 2,303
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Lots of stock. When the weathers cooled a bit in September made
chicken, a leek top veg, and a roasted bone broth. I'll make one a week through the holidays as we are now using it a few times a week for soups and KoreanNoddleBowl. |
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#5 |
Tomatovillian™
Join Date: Feb 2012
Location: Newfoundland, Canada
Posts: 6,794
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Looking good, Oakley! Lots of work but so worth it.
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#6 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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I saw this earlier and didn't want to look because all I had for lunch was bread and water.
![]() Looks good. Worth |
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#7 |
Tomatovillian™
Join Date: Oct 2012
Location: Vancouver Island
Posts: 5,928
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looks wonderful!
KarenO |
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#8 |
Tomatovillian™
Join Date: Jan 2006
Location: Anchorage, AK zone 3/4
Posts: 1,410
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Wow,you are the chef indeed. Looks like tons of work but worth it. Living in a place where you have a big variety of harvestable fruits and veggies is definitely a plus. You will have a tasty winter for sure.
Sue |
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#9 |
Tomatovillian™
Join Date: Aug 2011
Location: Plantation, Florida zone 10
Posts: 9,283
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Now I want to come live with you, lol.
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#10 |
Tomatovillian™
Join Date: Jun 2015
Location: NewYork 5a
Posts: 2,303
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Thanks but it is great fun. Much cheaper than therapy.
Every year is so different but keeps it interesting to come up with different ways to preserve all these great flavors. I've not made Risotto in ages. such a big batch I have 3 packages of 8 in the freezer. (bit of mozzarella and prosciutto inside, then rolled in Panko). My pepper harvest came in a box, lol. First things first. A tray straight into the oven to slow roast. Then a killer HatchChili tomato soup using some of the leek/veg broth and a couple ripe tomatoes. I still have my pepper plants alive and well but not that much of a harvest. And most are just not ripening. |
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#11 |
Tomatovillian™
Join Date: Jun 2015
Location: NewYork 5a
Posts: 2,303
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first test batch of HatchChili Humus. I oven roasted a big batch
of hatch, garlic from the garden, and onion. Added lots of fresh cilantro and lime. Big hit at work especially loved by a friend that grew up near Hatch. (gave him a couple lbs of fresh chilis) Started a jug of fermenting hot sauce Monday. Way out of my comfort zone but read about it till my eyes bled. Smells great. I need to blend it up and strain it tomorrow. Hoping for a great color. The solids might make a nice condiment. Undecided if I want to add some ac vinegar. I have enough to try both. Still have 2 lbs to play with... ![]() |
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#12 |
Tomatovillian™
Join Date: Nov 2010
Location: Vancouver, BC, Canada
Posts: 564
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I want to live with you too!
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#13 |
Tomatovillian™
Join Date: Jun 2015
Location: NewYork 5a
Posts: 2,303
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Back to the apples. I did a few tests. Sauteed with garlic, shallots
and Hatch chili. No spice. First two I used different fresh herbs but way to floral since I usually use a spice rub on pork. Clash. Leek was good but all out if it. Tomatillo was nice. Ready for a big batch. Apples will keep a few months but the Hatch needs to be used up. Roasted chick peas always a hit. |
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#14 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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![]() Quote:
If everything is going well and you added the right amount of salt you wont need the extra acid from the vinegar. My fermenting peppers stay on the counter and I forget about them for a long time. In my opinion one week is simply not close to being long enough to store safely. Just saying. ![]() Worth |
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#15 |
Tomatovillian™
Join Date: Jun 2015
Location: NewYork 5a
Posts: 2,303
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A couple weeks ago we made 2 batches of focaccia using all the
cherry toms coming in to ripe. A Jim Lahey recipe that has a bit of potato in the dough. Very wet sticky dough. Second rise in the sheet pans gets nice and puffy/bubbly. Freezes well. Easy no-knead dough...just the rise time. One recipe makes two full sheet pans. A great use of whole frozen cherry tomatoes all Winter. |
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