The work in progress as I get ready for my August 23rd event at the Howard County Conservancy.
It makes me pay attention to how haphazard my blog posts are. How I can’t just focus on one item or one recipe. Trying to show people what I have done to preserve foods. While feeling like I am herding cats.
Yes, I mostly freeze foods. But, I also dry them. And roast them. And slow cook them. And occasionally when I am feeling feisty, I actually can things. Like that awesome jelly.
Pineapple habanero, as a matter of fact. This year, the habaneros aren’t producing so there will be some jalapeno pineapple jelly made later this week.
In the mean time, I am doing nothing but processing tomatoes and peppers. Since I really am drowning in them.
Yes, I believe most horizontal surfaces in this kitchen are covered in some sort of tomato. Tomorrow, there will be oven roasted yellow plums. And sauce from Early Girl and Big Boy. And, tabouleh from the thousands (has to be that many) of the Supersweet 100s and the Sun Gold tomatoes in the big bowl on the counter.
The processing frenzy continues. I will be happy in February. Now, I am just frazzled.