So, faced with the awful prospect of any amount of our prodigious harvest going to waste (see Exhibit A), we sold some via Craigslist customers, canned and/or froze part of the first-of-June harvest, and gave the rest away to family and friends in Houston. We won’t be back to Houston for a little while, so now WHAT TO DO WITH HARVEST 2?
I’m going for the über fancy tomato concassé (which really just means peeled, seeded, and chopped). We go ahead and call it tomato concassé however, because the husband is a super snooty (about his food anyway) French chef, and that’s how we roll in the country.
Then, I’m making this recipe for salsa, and performing my first solo canning event! I’m excited and nervous, because who wants six quart jars of shit salsa? NOBODY. I do get to use the Cuisinart that my family drove down all the way from Missouri, so that’s cool.
To wrap this up, I’ll share that I’m feeling especially virtuous because I’ve already weeded the potager, planted an olive tree, built a shade shelter for the Purple Cherokee tomatoes, and have done two loads of laundry. I’m like a farm Marine. Without the overseas combat experience.