Hi! Mr. Monte here.
Starting early this week, Blondie has been suffering from a chronic ailment. She’s been in some pain, but she still gets up, does her chores, and tries her best to keep Serendipity Farmhouse the warm, happy place it is meant to be. There are hopeful signs that she’s on the mend.
Until she’s back to her old self, Ol’ Fuzz Face and I have called a truce and are working together to keep up with this year’s bountiful harvest and all the seasonal canning and pickling. I’ve put Blondie on a special diet designed to aid in her speedy recovery. Dearest friend Nancy has been advised and is coming over today with her legendary chicken soup, widely known for its curative powers. As you can see, I’m doing my best to encourage Blondie to eat and regain her strength.
Thank you, Mr. Monte. Despite our frequent disagreements and physical clashes, you have a big heart when it comes to my dear sweet Spouse.
Yes! It seems that the plants in the vegetable gardens are ripening all at the same time. The tomatoes are firm, healthy, and plentiful. The okra plants, both the purple and the Cow Horn, are successfully handling the Summer weather extremes and are yielding several pods each day. Meanwhile, multiple varieties of peppers are presenting themselves in quantities large enough for pickling and joining us at our evening meals.
With the abundance, however, comes the need to practice the fine arts of preparation and preserving at a rapid pace. There is a penalty for delay – tomatoes, okra, and peppers demand processing on their own time schedule. Thus far, the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen has kept up with the demand and our pantry is filling up with the fruits of this year’s harvest.
From Tomatoes to Salsa
The SFH vegetable gardens are not meant to break records on size and quantity. Rather, they are carefully planned to produce quality and flavor. The pictures below show that we have been successful. If a Mr. Stripey tomato should weigh in at almost 1 lb. 5 oz, well, that’s a good thing too.
Each batch of salsa produced by the SFH Test Kitchen is unique in its blend of spices and peppers. The first batch this year is called “SFH Howlin’ Coyote Salsa”. This batch is spiced up with 1 jalapeno, 1 serrano, and 1 cayenne pepper.
The second batch is called “Some Like it Hot Salsa”. Here, we increased the heat by adding 1 jalapeno, 1 large salsa, 2 serrano, and 2 cayenne peppers. Taste testing confirms that this mixture, although relatively spicy, leaves one with a mellow, rewarding afterglow of flavor.
Okra the Magnificent
My True Love and I are most delighted with all the wonderful ways in which one can enjoy homegrown okra. Perhaps our favorite flavor treat is when the okra is properly pickled. We use a very simple brine, pickling spice, and highlight the mix with fresh lemon and our own homegrown garlic.
Peter’s Pickled Peppers
My most creative and innovative Spouse decided that this would be the year that she would attempt to grow banana peppers. Erring on the side of caution we limited ourselves to a single plant. Happily, it thrived and produced enough peppers to be pickled in a single jar.
Meanwhile, we made sure that we had a good selection of other pepper varieties for salsa experimentation and for pickling. This year’s first batch of Peter’s Pickled Peppers looks like it will be excellent. Here again, the flavor of the peppers is enlivened and enhanced by the addition of one homegrown garlic clove per jar.
So, here is the result of the first two weeks of the SFH 2020 Canning Season.
God is good! He watches over us and cares for us!
SFH by the Numbers
The following links will catch you up with what’s gone into the gardens and what has come out since our last Journal post. They will also update you on the hazy, hot, and humid days of Summer:
SFH WX Station Report – Weekly: SFH WX 2020-08-03 through 08-09
SFH WX Station Report – Weekly: SFH WX 2020-08-10 through 08-16