Subj : You say to-may-to was:Nat
To   : Ruth Haffly
From : Dave Drum
Date : Thu Aug 31 2023 06:54:00

-=> Ruth Haffly wrote to Dave Drum <=-

 DD> I've been gifted with a lot of tomatoes - from my neighbour lady who
 DD> leaves them on the chair outside the front door, my brother who is
 DD> re-gifting the bounty from his wife's son, my friend Les sharing
 DD> the bounty of his raised bed garden. He planted a pair of tomato
 DD> vines for his wife to use in her cooking - he is allergic to raw
 DD> tomatoes. So there is an over-abundance. I've been passing some of
 DD> my bounty to my boss at A-Z but I think my solution to the overload 
 DD>is going to be a big batch of read gravy (marinara).

 RH> I think I'd be making salsa and chili sauce, then canning the rest. We
 RH> grew tomatoes several years while we were in AZ and that, plus green
 RH> tomato mincemeat were the main forms of dealing with the super
 RH> abundance. Wish I had the same now; most of the time if I want fresh
 RH> tomatoes, I get them at the farmer's market. Otherwise it's the grocery
 RH> store, either Public's (pre Wegman's) or, now that it's open, Wegman's.

Do you have a Winn-Dixie near you? They just (last week) got snapped up
by ALDI.  Bv)=

My salsa - which is technically a pico de gallo - would not can well.
Although it "eats" very well.  Bv)=

If all goes to plan I'll have my raised bed garden in place of the
evergreen hedge in front of my house. ty-five feet by six feet and
two feet high. Planned first crops will be chilies, tomatoes, radishes
(red globe) and cucumbers.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Black Bean & Corn Salsa
 Categories: Salsa, Chilies, Citrus, Beans, Vegetables
      Yield: 4 Servings
 
  1 1/2 c  Fresh corn kernels *
     15 oz Can black beans; rinsed,
           - drained
     15 oz Can diced tomatoes w/chilies
      1 md Bell pepper; diced fine
      1 md Onion; diced fine
      3    (to 4)jalapeno &/or serrano
           - chilies; seeded, fine
           - diced
      4 oz Can chopped green chilies;
           - undrained
      2 cl Garlic; diced fine
      1 ts (to 1/2 tb) ground cumin
      8 oz Can plain tomato sauce
           +=OR=+
      8 oz Can El Pato tomato sauce
           +=OR=+
      8 oz Can Snap-E-Tom tomato sauce
    1/2    Avocado; peeled, pitted,
           - diced 3/16"
      2    Limes; juiced
    1/2 bn Fresh cilantro; chopped
           Salt & Pepper
 
  Cook corn in a small amount of boiling water for 4 minutes
  or until crisp-tender; drain and cool. Combine corn and
  remaining ingredients.
  
  Makes 4 cups of Pico de Gallo.
  
  * 1 1/2 cups frozen corn niblets, or a 14 1/2 oz can of
  Green Giant Niblets or Mexi-Corn may be substituted.
  
  I've won prizes at several chilli cook-offs with this
  recipe.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Regular people like pepperoni and mushrooms on their pizzas.
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