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| Sweet Corn - temperatures so hot the camera kept fogging up - but how cute is my little helper?! |
Especially like the last couple days. I've picked beans, snapped beans, canned beans and they never end. Hours and hours of beans. Yesterday in the sweltering 98 degrees (F) with heat indexs of about 105+ we picked corn, cut down the corn, schucked the corn blanched the corn and wrapped each cob in Saran wrap and then froze the corn.
Today... still more corn to schuck, blanch and this time cut the corn with this blood thirsty little machine that sliced me up good all to get the kernels off and then freeze for creamed corn (but don't freeze the bloody corn). Now the dang beans need to be picked again. I feel like Jack and the Beanstalk, only it's the beans that just keep coming and coming. Oh and guess what I'm doing Thursday (today technically after I go to bed and wake up)... you guessed it, more corn. Plus, the tomatoes are just coming in too so that means salsa and canning tomatoes and maybe some sauce. Wow, no wonder I've got no time for creating any new art!
Yeah, yeah I can hear you all now saying Dang... she's crazy! Well, yes. Yes I am. I've turned into Psycho Suzie Homemaker haha... living off the land but bitchin' about it the whole time. But come December when I'm cracking open those jars of home grown green beans and heating up that sweet corn that tastes like I just picked it I'll be feeling pretty good about myself... haha. Not to mention munching tortilla chips with my to die for Dee-licious Salsa! Yummy! see it here cooking
Jaime's Dee-Licious Salsa
Makes 8 pints + a half pint to eat right then! ;oP
Ingredients:
9 cups tomatoes, peeled, chopped and drained (I don't bother seeding, but you can)
2 1/2 cups onions, chopped
1 1/2 cups green peppers
1 cup jalapeno pepper, chopped
6 garlic cloves, minced
1 Tablespoon cumin
2 teaspoons pepper
1/8 cup canning salt
1/3 cup sugar
1/3 cup vinegar ( I like apple cider vinegar)
1 (15 ounce) can tomato sauce
1 (12 ounce) can tomato paste
Mix all together and bring to a slow boil for 10 minutes. I can it and I've also froze it in jelly jars with great results. It smells divine and you'll have to beat off the people with a big stick to get them to leave you alone trying to get you to make more. But believe me, you'll wanna make more.
Posts
WOW, I am so impressed! Your garden must be HUGE! Ours consists of three raised beds with a few tomatoes, cukes, peppers and zucchini....my brother however can sympathize with you- on his farm he has 200+ tomato plants plus okra, beans, corn etc....I'm making my blueberry lavender jam toady....and NOW I want to make your salsa! Do you seed the tomatoes or just leave them in?
ReplyDeleteOh and I *really* hope you're finding a way to take it easy with the other wifely chores like cooking and cleaning- I just don't know how you manage everything!
Here's to a cooler day for you!
xo
Stephanie
Boy do I feel like eating some sweet fresh corn right now...LOL I used to have a huge garden when I was younger. Now I just have some tomatoes, green peppers, Swiss chard and mixed salad greens and of course herbs and garlic. I'll keep your salsa recipe handy as in a few more weeks I'll have tomatoes galore:)
ReplyDeleteI wish I had a garden like yours...this year, I didn't plant one and with this horrible heat we are getting it probably wouldn't have done well anyway. :-)
ReplyDeleteI wish I could be like you, haha! I would love to get tired doing something meaningful, rather than my awful and brain frying job, lol!
ReplyDeleteYes you will indeed be grateful in the winter, when all that lovely food is waiting for you :-)
xoxo
Wow - that is a LOT of corn! LOL Thanks for sharing your salsa recipe - I adore salsa. :)
ReplyDelete