Green Tomato Relish

I'm still at it: working with my 10+ pounds of green tomatoes. This recipe is a real winner; it's technically a "relish" but tastes much more like a "salsa" (what's the difference, anyway?). If you don't have any green tomatoes, then you're out of luck. I'm going to have to make another batch following the recipe as originally written (my notes are below); I think I'll like it even better than my accidental changes.

Green Tomato Relish

Recipe from Farmgirl Fare.

• 2 pounds green tomatoes, cored and chopped (I use a combo of Romas and Mr. Stripeys)
• 1 pound white or yellow onions (I left out--oops...it would be even better!)
• 3/4 pound sweet peppers (I used yellow)
• 1/2 pound tart cooking apples, cored and chopped (I used a pound)
• 6 garlic cloves, finely chopped
• 1 cup apple cider vinegar
• 1 T. kosher or sea salt
• 4 jalapeno peppers, cored, seeded if desired, and finaly chopped
• 2 T. chopped cilantro
• 1 t. ground cumin

1. Combine the tomatoes, onions, peppers, apples, garlic, vinegar, and salt in a large, nonreactive saucepan and bring to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, about an hour.
2. Stir in the jalapenos, cilantro, and cumin and simmer for 5 more minutes.
3. Carefully puree the mixture using an immersion blender (ideal) or in batches in a traditional blender until still somewhat chunky.
4. In canning, return the pureed relish to a boil, then ladle the hot mixture into hot, sterilized jar, leaving 1/4-inch headspace. Process for 15 minutes in a boiling-water canner. Store in a cool, dark place. You can also freeze this mixture.

Makes 3 pints

Zucchini Sunflower Bread

I must confess that my family didn't enjoy this as much as I did: my husband has passed on his dislike of nuts/seeds in bread products to our children (sigh). However, if you enjoy nuts and seeds in your baked goods, then you should try this bread! It's a nice alternative to the more heavily spiced zucchini breads, and the sunflower seeds add a great flavor and slight crunch.

Recipe based on outline in How to Cook Everything, 10th ann. edition

• 
  
• 4 T. cold butter, plus more for the pan
• 2 c. all-purpose flour (or half whole wheat)
• 1 c. sugar
• 1 1/2 t. baking powder
• 1/2 t. baking soda
• 1 t. salt
• 3/4 c. milk
• 1 egg
• 1 c. zucchini, grated and excess moisture squeezed out
• 1/2 c. raw sunflower seeds

1. Heat oven to 350 degrees. Grease a loaf pan with butter (I used an 8x4-inch pan; cookbook recommends a 9x5).
2. Stir together dry ingredients. Cut butter into pieces and then cut into the dry ingredients with a pastry cutter, 2 knives, or your fingers. Mixture should be crumbly.
3. Beat together milk and egg. Pour into dry ingredients, mixing just until combined. Fold in zucchini and seeds, then pour/spoon batter into pan. Bake for about an hour, until bread is golden brown and toothpick comes clean from the center. Cool on a rack for 15 minutes before removing from the pan.

Makes 1 loaf

Carrie's Strawberry Jam

Carrie lives in a small town that has a strawberry festival every year. They grow tons of strawberries! She's learned to make great strawberry jam--freeze it or can it. (I realize this posting is way past strawberry season--file it away in your memory for next May!)

2 pounds strawberries, hulled

4 cups sugar (less if your berries are really sweet)

1/4 cup lemon juice

Stir all in a LARGE pot over low heat until sugar dissolves (jam can really splatter, so keep hot pads handy to stir and make sure it's a deep pot). Once sugar dissolves, raise heat to high and stir frequently until the jam has reached 220 degrees. If it seems to be taking a while, you can always take a spoon which you thought to stick in the freezer before starting your jam (!), stick it in the jam, pull it out, and see how the jam cools/sets on the spoon. Alternately, stick a plate in the freezer before starting your jam. Spread some jam on the plate. If you can draw a line through it and it starts to run back together, it's done.

Makes ? pints--I can't remember!