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| Photo by photofarmer |
For some reason, I am done, I have enough--or do I?
I spent a day in the big garden in Troy last week preparing for frost by harvesting storage onions, carrots, squash and beets. I picked just enough tomatoes, peppers, eggplant and zucchini to eat them fresh. Although the leaves on the tomato plants were wilted and some of the tomato skins had split, I could have picked another thirty pounds to haul home for canning.
The peppers, too, were so flush, I could be drying anchos, chiles de arbol, jalapenos, guajillos, to name a few, from now until Christmas.
I turned my back and walked away from them all. I hope that someone in our little gardening cooperative has more stamina than me and these fruits and veggies will not simply drop from their vines to compost into the soil.
Those gorgeous Weck jars with their brushed stainless steel ribs and glass tops bring back all my regrets. Nothing like the Ball and Kerr jars with the utilitarian screw-top lids that all the veteran canners around here use. I would like to posses a full set of them and see them lined up on my shelves filled with raspberry jam, dilly beans, salsa verde and especially my favorite of the season, Sungold-Ginger Preserves.
I found the inspiration for this recipe in early 20th-century cookbooks using yellow pear tomatoes, and I fell in love with the notion of keeping cherry tomatoes in a jar--something I'd never done before. Red, yellow and orange cherry tomatoes of any variety (tangerine-colored Sungold are especially delicious and easy to grow in any container) look like jewels suspended in the syrup. I created this recipe for the Oregonian's FOODday in September (see the full story here), but it's so good, I had to preserve it here, too.
Recipe: Sungold-Ginger Preserves
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