A lot of time on the weekends lately seems to be devoted to preserving whatever I can out of the garden. Yesterday I put up a batch of peppers, a combination of sweet yellow banana peppers and jalapenos. I got six 500 mL jars. We plan to eat them on sandwiches, hamburgers, pizza and nachos over the coming months. I had a couple of pounds of those banana peppers dangling from the plants out back yesterday. I picked them all, and still have some left that didn’t make it into jars.
Yesterday I whizzed up in the food processor the dried cinnamon and purple basil that’s been hanging in the kitchen doorways for the last week. I put it in ziplock bags in the spice cupboard. The anise basil wasn’t quite dry enough yet.
I picked all the regular sage, froze some, and hung the rest to dry in the basement.
There are some good, ripe tomatoes out there today, but a good deal more green ones. I think I’ll try to do a batch of green tomato chutney, maybe next weekend (Thanksgiving).
