Yesterday was spent in the kitchen. First I made green salsa, then cut up an eggplant, breaded it, fried it, and put it in our new (to us) freezer. Then I cooked the blue hubbard squash, scooped out the orange part and froze that so Wolf can make a pumpkin pie at Thanksgiving.
On a semi-related note, we got the 1/2 pig and put that into the freezer. We’re splitting it with Michelle and Scott, so we’re keeping 1/4 of it. It’s not as much as we thought. Actually, the 1/2 pig isn’t as much as we thought. Next year we’ll get a half pig for ourselves. So to fill up the freezer, we’re going to get a bunch of chickens and chicken pieces. I have to call the chicken lady and see if she’ll give us a bulk rate if I order 10 whole chickens and a bunch of thighs, breasts, and wings.
Yea, so I’m totally not a vegetarian now.
Onto the recipes
5 cups chopped tomatillos (green tomatoes are ok also)
1- 1 1/2 cups seeded, chopped long green chilies
4 cups chopped onions
1 cup bottled lemon or lime juice
6 cloves garlic, finely chopped
1 tablespoon cumin
3 table spoons dried oregano
1 tablespoon salt (I skipped this)
1 teaspoon black pepper
Yield: 5 pints or so
Remove the dry outer husks from tomatillos; wash thoroughly. They do NOT need to be peeled or seeded.
The skin of long green chiles may be tough and can be removed by heating the peppers. Usually when peppers are finely chopped, they do not need to be skinned. If you chose to peel chilies, slit each pepper along the side to allow steam to escape. Peel using one of two methods:
1. Oven or broiler method to blister skins: place chiles in hot oven 400* or broiler for 6 to 8 minutes until skins blister.
2. Range-top method: Cover hot burner (gas or electric) with heavy wire mesh. Place peppers on burner for several minutes until skins blister.
3. To peel: after blistering skins, place peppers in a pan and cover with a damp cloth. Cool several minutes. Slip skins off, Discard seeds and chop. Wear gloves so you don’t get the oils on your skin.
The jalapeño peppers do not need to be peeled, but seeds should be removed.
Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally [I had to add water because my green tomatoes were very dry. Just don’t add too much water]. ladle hot into clean, hot pint jars, leaving 1/2 inch head space. Remove air bubbles and adjust head space as needed.
Heat jars in water bath for 15 minutes (0-1000 feet), 20 minutes (1001-6000 feet), or 25 minutes (above 6000 feet).
NOTE: Do not alter the proportions of vegetables to acid because the tomatoes might make the salsa unsafe to eat. And DO NOT substitute vinegar for the lemon juice.
Cut eggplant into slices, about a 1/4-1/2 inch thick.
Beat eggs with a little milk (I use soy milk)
Put breadcrumbs on a plate
Blue Hubbard Squash
Cut squash in half, clean, and rub exposed flesh with oil by rubbing it onto your hands then spreading it onto the flesh (I used sesame oil) and bake, skin side UP, for 45 minutes in a 400* oven. Take squash out, let cool, then scrape flesh into a container and freeze.