Makin’ Salsa on the Farm

This holiday couldn’t be anymore beautiful if it tried. Who are you people living in the land of constant 70 degree temps and sweet breezes? Do you exist? Does the land?

This is our fair-weathered day today, the Monday following the South Dakota State Fair where Country Man and I experienced The Venture for a first time since it was papered, where we sat in sweltering heat drinking 64’s only to freeze our buns off at 3 in the morning because SOME body forgot blankets. She will not be named, she with no excuse.

While Country Man celebrates the holiday working, I decided to be on top of the tomatoes this year. I am not sure how long I will keep up, but dang it if I don’t try. So far I have frozen 12 pounds for sauces, and today canned salsa using 6 pounds of tomatoes.

My first year of preserving tomatoes was a daunting task, since I had no idea what I was doing. It seemed like an endless chore and each step irritated me more and more (what, I have to peel the skin?!). Now, I look forward to this process, to the ritual of boiling tomatoes, then shifting the hot fruit over to ice water, peeling, chopping… following the peaceful system I’ve created over the years until the final product sits pretty, waiting to be picked from the shelf.

It’s garden therapy.

Well, this mostly-work-from-home woman and her hard-working man lift their Mason jars to you, fellow worker bees, and wish you a happy happy Labor Day!

{Take note from Old Farm Dog, and enjoy this beautiful day}

~~~

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20 thoughts on “Makin’ Salsa on the Farm

  1. I’m jealous that you had enough tomatoes to can! My tomatoes did so poorly this year. I usually make pizza sauce or ketchup, but I ended up drying all of mine in my dehydrator to use for something later. If I had canned them, I may have gotten two pints of sauce out of them, but that’s not worth the bother.

    • It was opposite for us here, a really good gardening year. I forgot to mention roasting tomatoes, too, but it’s usually something I do at the end of the tomato plant’s life since it requires the oven to be on all day. I haven’t tried ketchup, but it’s something I might be able to do with the frozen tomatoes.Thank you for reading and stopping in!

  2. When I read your posts and see your fantastic photos, I ache for my former life on the farm. Today especially so. Thanks for igniting so many memories!

  3. I live in my own Shire on a mountain side, just 15 miles outside of Seattle. Today we share the same moment – Fresh salsa made with love and garden tomatoes in perfect weather. Cheers!

  4. Yes! Salsa is a great idea!!! I’ve been putting up tomatoes in jars, and have made the ‘summer sauce’ that Celi at http://thekitchensgarden.com posted, the slow cooker recipe. So, the salsa is next! I love the picture of you and country man! It looks as though your hair color has changed. Or is it my imagination? You look great either blonde or brunette!

  5. I was just back in PA, where my mom was doing the same thing: canning tomato sauce … And then freezing corn fresh from the cob. Every night I was home, a good portion of our meal came from the garden – and it made me ache for such a garden here in the desert. Alas, I have tried it twice, with no luck. A greenhouse may be my only option if I can muster the patience (we have SO many pesky pests here to eat anything I plant – like the squirrel who took off with my first two ripe cherry tomatoes and taunted me as he rolled them around in his little fingers, then popped them into his expanding cheeks … and birds and other ravenous creatures who can’t find other things to eat in the arid desert).

    So – for now, I’ll envy your salsa and that GORGEOUS view on top of that mountain. Wow.

  6. Not only does your salsa look super yummy (Blue Ribbon worthy, I might add!), but I had to laugh when I read your comment about having to peel tomatoes. I keep meaning to make my own tomato passata – the base whence, I tell myself, I’ll come up with a delectable home-made marinara sauce that doesn’t taste like chemicals thanks to my stash of fragrant Herbes de Provence. The hold-up has been exactly the “what? I have to PEEL the tomatoes?”. But thanks to your wonderful post, it made me realize that some of the actions we initially approach with a frown can be something that connects us on a much deeper, more personal level to the world around us – and, in this case, the food we eat. And what more can you ask for? ๐Ÿ™‚

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