This was the first year we planted vegetables. We started what I thought of as a small container garden with hot peppers, yellow zucchini, green tigerstripe, and cherry tomatoes, herbs, asparagus and two fig trees (already rooted and grown). The bounty of vegetables which came forth from those small spaces was astounding.
It was so much fun to plant from seed, indoors in late spring and then transplant outdoors, wait patiently for growth and then production.
In our Canadian climate, the time for vegetable gardens has passed. It went so quickly. To deal with the long and impending winter, we will be developing schematics of a new backyard, rid of lawn grass which requires cutting and filled with larger rectangular containers and a variety of vegetables.
Root vegetables, potatoes, sweet potato and squash are my hearts' desire. We consume them daily and would love to dig them fresh to enjoy.
There were so many late start tomato plants ( beginner) that green tomatoes abound. There are remnants of the glorious hot pepper plants which I must say were my favorite. We enjoyed fresh hot peppers in most meals. I like to throw them in the blender with sauces to spice them up!
The following recipe seemed like a wonderful use for leftover garden vegetables. Vegetable waste isn't something we take lightly. If there are leftover vegetables before a shop day we always find ways to use them in a vegetable stew etc.
This version tastes much like Green Tomato Chow which we enjoyed in Nova Scotia as kids. Our mothers would place on the table with the condiments to be served with breakfast and most meals. We love this with Tofu Eggs and toast.
The Recipe made 6 Large 500ML jars.
Green Tomato Salsa:
1) Place all ingredients below into a large cooking pot.
5 lbs green tomatoes, cut into small chunks (pulsed with food processor)
4 Medium Onions (diced in food processor)
(if desired) 3 Hot Peppers, chopped with seeds (1/2 cup)
4 large Green bell peppers, chopped (2 cups)
6 garlic cloves, minced
1 cup lime juice
1⁄2cup apple cider vinegar
1 tablespoon salt
1 tablespoon dried oregano leaves
2 teaspoons pepper
1 teaspoon sugar
2) Cook over medium low heat until mixture boils. Set to simmer on low/ with lid for 40 minutes, stirring frequently
3) Sterilize Mason Jars & lids in boiling water for 15 minutes.
4) Once salsa is slightly cooked but still very hot, spoon into jars leaving room at top (1/2 inch) and seal tightly.
5) Once jars have cooled completely, check lids that they have sealed. Place any unsealed into fridge.