Saturday, October 10, 2009

Chocolate Mint Jelly and Canning Tomatoes

I can't believe that it is October and there is no snow on the ground! First time in the 6 years I have been in Alaska. My mint is still producing lovely outside. I grew 3 varieties this year: Chocolate Mint, Orange Mint and Ginger Mint. I just had to give the Chocolate Mint a haircut and make some jelly. No Kidding....This mint tastes EXACTLY like a York Peppermint Pattie...I kid you not! So it only stands to reason that I should make a jelly out of this to serve on Easter Sunday with a grilled leg of lamb served with wild rice and grilled bacon-wrapped asparagus and mozzarella! (I am so traditional...Thanksgiving MUST be turkey stuffed with cranberries, cornbread and walnuts and Christmas will be spent this year in Hawaii sunning on the beach, getting couple of tan lines, listening to island music, warming ourselves, looking at turtles under water and roaming the streets at night for a good place to eat with the hunky hubby---so I'll eat fish with macadamia nuts and snorkel day and night! ha ha)

The tomatoes have ripened as much as they are going to. Poor things have sat on my dining room table for 4 weeks now....and I have nurtured them to this point. Many of them are meant to be eaten yellow and don't be alarmed. I have par-boiled and will freeze them for pizza sauces, or soups or anything that calls for really good tomatoes. There is nothing like the taste of a fresh, vine-ripened tomato, don't you think? One knows--IMMEDIATELY....that this tomato was not mass produced and shipped to some grocery store. NOPE! It was nurtured along and hand-picked and selected with tender loving care.

The calendar says that on October 25 I will need to can my sauerkraut. It will have been fermenting for 8 weeks. More later on great kraut recipes...Mom's Fe'Lances for one!

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