Tag Archives: green pepper

Garden Salsa

This week was not spent in the kitchen and most of my garden tomatoes are still not ripening. I literally had to google what the heck is wrong with them. Apparently my original thought was completely wrong. I thought my plants were so large and the roots and earth were not getting enough heat. I did not know that some varieties will not turn red on the vine if the temperature is above 85’F.  I had no idea I thought the heat is what they needed most. IMG_4209.JPG
There are a few other factors such as they are spending too much time growing larger plants, leaves and flowers than ripening their fruit. That makes sense to me. We did end up cutting them back a bit; being careful not to lose any of the tomatoes so maybe in a week or so they’ll reward us?  Thank you google!
IMG_4216.JPGMy grandfather had a huge garden in the backyard; I can see him sitting in his chair drinking a Miller beer just watching over it for hours. I wonder when plants were not doing what they were supposed to be doing who did he ask?

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Seed them so your salsa doesn’t get too wet

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chop them as uniform as you can

We have been picking a few cherry tomatoes and some roma tomatoes. So I spent yesterday morning on making some salsa with my onions, tomatoes and jalapeno. My green peppers were too small to pick just yet and I had other garlic I needed to use up before I dig into mine.

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keep the tomato and green pepper roughly the same size –  everything else smaller

Garden Salsa
quick and easy garden salsa, everyone will love
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Ingredients
  1. roma tomatoes; seeded and chopped
  2. green peppers; seeded and chopped
  3. yellow onion; peeled and diced
  4. jalapeno; seeded and diced
  5. garlic cloves; chopped fine
  6. kosher salt and fresh cracked black pepper
  7. balsamic vinegar - a dash or two
  8. 1-2 packets of sweet and low
Instructions
  1. the amounts you use for each ingredient is totally up to you. I will give you an approximate ratio so it will be well balanced.
  2. 12 roma tomatoes, 2 green peppers, 4 jalapeno, 6 garlic and 2 onions seemed to make a nice amount of salsa and the ratio seemed to work out nicely
  3. adjust for how you like your salsa. want it hotter add more jalapeno or leave the seeds and veins in them.
  4. add the sweet and low and a few dashes of the balsamic vinegar
  5. finish it off with a little salt and pepper to taste
Notes
  1. the sweet and low may sound a little odd but even that little amount brings a brightness to the salsa. I would suggest trying it without it and then add it and you will see.
Cooking at Clark Towers https://cookingatclarktowers.com/

Braised Eggplant – Greek Style

There were a couple of reasons I was drawn to this recipe. One is I had to use up some of my eggplant, tomatoes and green peppers from my garden, the other is it said it was “Greek style” and my husband and I will be visiting Greece in a few weeks. I figured we maybe we should try to get a glimpse of some of the flavors.
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I honestly had to look up what made this “Greek” as I wasn’t entirely sure. If you did know; bear with me for a few minutes. The spices widely used in Greek food are Oregano yeah that one surprised me too, Cinnamon I am a little nervous about this one as I have never been a fan of it in savory dishes; probably so used to it with sugar and butter I guess I miss the sweet aspect of the cinnamon. Parsley, Mint and black pepper. I am a fan of parsley and pepper; mint not so much. This will be an interesting culinary experience for us. My husband feels the same way about cinnamon and mint so at least we have that!
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I am thinking of writing my blog while I am there but since I won’t be cooking I would only be able to share what I am eating along with pictures instead of sharing a recipe.  If you wouldn’t mind I am game! 

IMG_3072Let’s discuss eggplant just a little. I just started eating it a few years ago and now I grow it in my garden. My first introduction to eggplant was when I worked at our local pizza barn. Lets just say it didn’t look or feel appealing to the teenage me.  I changed my mind when I made eggplant parmesan. The very next year I tried growing it. Oh how I have evolved wink wink!

Braised Eggplant – Greek Style
Directions – preheat oven to 400’F

1 large or a couple small Eggplant
Kosher salt
Olive oil
1 large onion, chopped
1 green pepper, seeded and chopped
1 carrot, peeled and diced
6 large cloves, minced
2 bay leaves
1 teaspoon smoked paprika
1 teaspoon ground coriander
1 teaspoon oregano
½ teaspoon cinnamon
½ teaspoon ground turmeric
½ teaspoon black pepper
1 28 ounce can chopped tomatoes – I used my own tomatoes and added a small can of tomato sauce
2 15 ounce cans chickpeas – I didn’t have any so I used great northern beans  
Fresh parsley or mint for garnish

Dice the eggplant into cubes and place in a colander, sprinkle with some salt and let it sit and drain out some of the bitterness while you chop the rest of the veggies.
IMG_3070In a dutch oven add a little olive oil with the onion, pepper and carrots. Cook for 3-4 minutes. Add the garlic, cook another minute. Add the spices and cook for 2-3 minutes. Add the tomatoes, eggplants and beans. Bring to a boil 8-10 minutes and then transfer to the oven for about 40-50 minutes.
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Keep an eye on the liquid so set a timer for 20 minutes to make sure it isn’t too dry. 
If it is add ½ cup of water – or a little of the red wine you are drinking.
IMG_3079.JPGServe alongside some warmed up pita bread if you have some on hand.


Adapted recipe  – the Mediterranean dish