The summer is almost over, and I am reaping the fruits of my toiling at my vegetable garden.
After 3 months of planting, weeding (almost every other day), hoeing (for disrupting the growth of the small weeds and keep them from seeding), watering (except during rainy days), I now enjoy veggies picked and eaten fresh (I love summer for that!).
Here are some cucumbers.
These smaller cucumbers were from my Mom's garden.
My green peppers...most of which I have already frozen as strips, unblanched/uncooked, just placed in freezer bags.
Quite fuzzy photo, the green fruits at the left are tomatillos, which, according to my friend Ana from Davao, grow as wild tomatoes in the province. I tasted them straight from the vine when yellowish, and they tasted like a cross between guava and tomatoes. And they are more solid than red tomatoes. They have a husk which has to be peeled first.
These are some of the jalapeño peppers.
Onions from my garden, some of which are larger than my fist.
ON the right is half a bushel of big paste tomatoes, and on the left, a bushel of regular tomatoes. The smaller basket behind are red potatoes, and the basket next to it are jars and lids. Everything in this photo are produce from Mom's garden that she no longer needs (and by the time I am posting this, she plans to give to friends the future harvest of tomatoes.)
What to do with all these veggies? I canned them, (or froze them) for veggie supply during the winter. 18 quarts of dill pickles (small cucumbers), 6 quarts of pimento pickles (bigger cucumbers), 4 quarts of hot pasta sauce, a quart of traditional tomato salsa, 20 quarts of tomatoes packed raw (1 quart will be good for sarciado recipes for a family of 4-5), 3 quarts of pickled jalapeño (Gary likes them. I don't. I am not sure if my recipe is the same recipe used by that restaurant where we ate.), 6 pints of tomatillo salsa (Gary tasted it for the first time and liked it tremendously as relish for his hotdog sandwiches.), and 6 half-pints of raspberry jam (we are consuming the last pint of strawberry jam that I made earlier.)
Now I wonder what to do once my own tomatoes are at the peak of harvest! I now have got enough stores of tomatoes and pasta sauces and pickled cucumbers and I have ran out of jars and lids! One thing I am sure of, I want to make another batch of pasta sauce (this time not as hot as the first batch) from those big paste tomatoes. But what to do with the other tomatoes? I can give them to my friend Ana and to her relatives, but I am not sure how much she's gonna take because her mom-in-law also gardens. Hah, I wish I could give these away to my fellow Filipinos. Oh well....
Recipes for canning coming up pretty soon!
"Kusina" = Kitchen; "Manang" = older sister
A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!