The only thing that really produced for me this year is basil, and I'm going all in with pesto. My ratios are different every time because I just add stuff to taste.
I have so much basil this year that I looked up if I could freeze pesto. I'm going to go with the method of mixing the olive oil and the basil, and then adding a layer of olive oil on the top and freezing. Then I can add the other ingredients later.
Thank you for this green tomato recipe! Always looking for ways to use up the end-of-the-year fruits.
We got lucky with tomatoes this year; the deer only nipped the edges, but left the bulk of the plants alone. Our favorite way to process the tomatoes is to roast with onion/garlic (also from the garden, whenever possible), salt/pepper, and a generous amount of olive oil at 325 for about.... 2 hours? It really is depending on preferred caramelization and crispiness. Then to let it cool and put in a tupperware for freezing. We use old to-go soup/curry containers and make sure to squish out all the air, to prevent freezer-burn. These can last in the freezer all winter with minimal degradation and make amazing sauces/soups throughout the winter.
I do basil the same way! I use the food processor to make it into tiny chunks and then squish it into small containers, cover with olive oil (again, to get all the air out and to create a protective coating on top) and freeze. It's really only good for pesto upon thawing, but that's how we use 90% of our basil, anyway, so this means we can get fresh pesto all winter. One thing I found when doing ice cube freezings of basil was there would be an excess of oil. If you save that, it's fantastic for salad dressings and sauteeing!
This is my favorite zucchini bread recipe! By the end of summer, my husband is so sick of zucchini, hiding it is my only option. I prefer savory zucchini breads, and this one is delicious! We also shred and freeze any that doesn't get eaten in time, as it can be used for future breads or soups.
I had so many tomatoes that I for the first time in a very long time got tired of tomato sandwiches. I have a plethora of reaper and scorpion peppers and I don't even like hot peppers. They are beautiful to grow so I like to keep them in the garden. I have cushaw squash coming in now and it's not soup season yet. I also have figs that will be ready soon so there's also those to look forward to.
Our oregano, rosemary and chives live through the winter so they're always in the giving mood. I plant a couple seeds of basil every year and get more than we can ever use. Basil on the pizza, basil in the pesto, basil in the sauces.
I usually end up water bath canning both recipes so I can give them away as gifts to people throughout the year. For the red pepper jelly, I often don't use bell peppers but just use hot peppers sans seeds/membranes. It has a bit of heat either way, but it's tempered a lot by all the sugar. The candied jalapeños (cowboy candy) have a good heat to them when I use Serranos. Both have been a big hit!
The only thing that really produced for me this year is basil, and I'm going all in with pesto. My ratios are different every time because I just add stuff to taste.
basil
olive oil
walnuts
parmesan cheese
garlic
balsamic vinegar
I have so much basil this year that I looked up if I could freeze pesto. I'm going to go with the method of mixing the olive oil and the basil, and then adding a layer of olive oil on the top and freezing. Then I can add the other ingredients later.
Thank you for this green tomato recipe! Always looking for ways to use up the end-of-the-year fruits.
We got lucky with tomatoes this year; the deer only nipped the edges, but left the bulk of the plants alone. Our favorite way to process the tomatoes is to roast with onion/garlic (also from the garden, whenever possible), salt/pepper, and a generous amount of olive oil at 325 for about.... 2 hours? It really is depending on preferred caramelization and crispiness. Then to let it cool and put in a tupperware for freezing. We use old to-go soup/curry containers and make sure to squish out all the air, to prevent freezer-burn. These can last in the freezer all winter with minimal degradation and make amazing sauces/soups throughout the winter.
I do basil the same way! I use the food processor to make it into tiny chunks and then squish it into small containers, cover with olive oil (again, to get all the air out and to create a protective coating on top) and freeze. It's really only good for pesto upon thawing, but that's how we use 90% of our basil, anyway, so this means we can get fresh pesto all winter. One thing I found when doing ice cube freezings of basil was there would be an excess of oil. If you save that, it's fantastic for salad dressings and sauteeing!
This is my favorite zucchini bread recipe! By the end of summer, my husband is so sick of zucchini, hiding it is my only option. I prefer savory zucchini breads, and this one is delicious! We also shred and freeze any that doesn't get eaten in time, as it can be used for future breads or soups.
I had so many tomatoes that I for the first time in a very long time got tired of tomato sandwiches. I have a plethora of reaper and scorpion peppers and I don't even like hot peppers. They are beautiful to grow so I like to keep them in the garden. I have cushaw squash coming in now and it's not soup season yet. I also have figs that will be ready soon so there's also those to look forward to.
Our oregano, rosemary and chives live through the winter so they're always in the giving mood. I plant a couple seeds of basil every year and get more than we can ever use. Basil on the pizza, basil in the pesto, basil in the sauces.
I love growing hot peppers, a lot more than I end up eating them. So I usually have a big excess. My go-to recipes are:
Candied jalapeños: https://www.ballmasonjars.com/blog?cid=candied-jalapenos
Red pepper jelly: https://www.ballmasonjars.com/blog?cid=pepper-jelly-recipe
I usually end up water bath canning both recipes so I can give them away as gifts to people throughout the year. For the red pepper jelly, I often don't use bell peppers but just use hot peppers sans seeds/membranes. It has a bit of heat either way, but it's tempered a lot by all the sugar. The candied jalapeños (cowboy candy) have a good heat to them when I use Serranos. Both have been a big hit!