We’ve been steadily plugging away at using our CSA produce, but now that we’re approaching peak harvest, the volume is increasing faster than a family of two can chew. Given how the stressors of life earlier this summer led to some wasted veggies, my “we can’t waste anything” attitude has become a little more militant – so I’ve been mentally dividing our weekly hauls into four categories:
- Foods that are best eaten fresh (eggplant, yellow squash)
- Foods that can last for awhile (carrots, onions)
- Foods that can be frozen with a little effort (berries, zucchini (shredded))
- Foods that can be preserved with a lot of effort (tomatoes, tomatillos, peppers, etc)
We’ve been roasting the “best fresh” foods and eating them with so many different grilled proteins and slow cooked grains, that my tummy is always full of yums. (The current favorite is brunch: slice an assortment of squash-like veggies and onions, arrange them on a cookie sheet a generous sprinkle of salt, and roast for an hour or more until they are fully caramelized – then pile them onto cheesy grits and top with an egg.)
We’ve been cycling through what can last for awhile, including the grocer’s sack of carrots. The first harvested are pulled from the bag and included in almost every meal – peeled as “noodles” under a stir-fry, shredded in cole slaw or salad, chopped as a mirepoix base for an adaptation of our favorite Instapot chili, quick-pickled to eat alongside bratwurst, and baked into a delicious frosted cake.
We’ve divided the “good frozen” foods into best-for-baking portions, and stocked the freezer with enough ingredients to keep us in quick breads for two months: so far we have 1 cup measures of shredded and drained zucchini and whole blueberries, and I’m looking forward to drying apples in the fall.
Yesterday, we turned the tomatoes, tomatillos, green peppers, cubanelles (in place of the called-for jalapenos,) garlic, and onions from this week’s box – along with some cilantro and a few extra toms to make up the right volume – into a gallon of salsa that we preserved for winter use.
Some of my most vivid childhood memories are standing on a chair at the kitchen counter of my grandmother’s house, the youngest of the “old enough” cousins tasked with preparing vegetables for canning. We shelled peas, snapped beans, peeled the skins off tomatoes, cut corn from the cob, and ate as we went – while avoiding the splash of boiling liquids from different hot pots on the stovetop. I don’t have a family recipe for tomato salsa, and I don’t believe anyone ever made a tomatillo variety, so I try new ones every year.
Having had some luck with a few of Mel’s recipes earlier in the season, we opted for her Best Homemade Salsa for Canning recipe, halving it for the volume of ripe tomatoes we had on hand. Seasoning to taste, we used half as much sugar as she did, and double the amounts of cumin and cilantro. I’ll try this recipe again, but will roast the garlic first – the overall recipe has a beautiful blended flavor, but biting into a mince of mostly raw garlic is a little over sharp. Using 5 cups of tomatoes and adjusting the other quantities to match yielded us four pint jars and a small bowlful for yesterday’s lunch.
Having never made tomatillo salsa, I found a well-reviewed recipe from Food.com, and gave it a whirl. We had 7-1/2 cups of tomatillos, so adjusted the other quantities accordingly for a yield of 3 pint jars, 2 half-pint jars, and a small bowlful for lunch.
Modifications: at the end of the 20-minute simmer the liquid was too lemony for our taste, so we added a tablespoon of sugar and more cumin, then let it cook for another 10 minutes before adding a palmful of cilantro and giving the whole pot a whizz with the immersion blender to turn it into a much smoother consistency. Next time, I’ll cut the lemon juice by 1/3, too (or sub in a little distilled vinegar if needed for the proper preserving PH).
We have plenty of salsa for the winter plus a few jars for gifts, and a day of remembering childhood – for $14 at the grocery store, and one week’s vegetable box. That’s quite a yield.