Tomatillo Salsa

These little green gems are a wonder.  I wish there were more fruits that exhibited their gentle independence.  I planted one maybe ten years ago, but haven't needed to again.  I've had them ever since.  Yet, contrary from many other prolific plants, these are tame.  This year I have three mature plants fruiting bountifully in my garden. 

They love the sun, but don't shade other plants.  They're ripe when the skins are papery and dry.  Be ready to hunt around the ground for them as they fall from the plant when ripe.  I like to go out every other day, which, as it happens, is also good timing for my tomatoes and cucumbers.

Their tart, even lemony flavor combines well with pepper, cilantro and avocado.  Don't be alarmed by their sticky skins underneath the dry husks, that's just another of their charming characteristics. 

In this photo I have some tomatillos, as they are from the garden, to the right.  To the left they've had their husks removed.  Above is a container into which I toss the husks for the compost bin.  A hasty rinse is all that's left and you're ready to cook!

My salsa recipe was inspired by one from my many salsa cook books and it was all the rage at the 150th Stiftungsfest Parade Picnic last Sunday.  It has just the right amount of heat for those who like the flavor of hot pepper, but not the heat.  I'm not sure if my German neighbors are heat-lovers, but this Scandihoovian is decidedly not. 



Tomatillo-Avocado Salsa

1 pound tomatillos (about 15)

1 avocado

1 Serrano chile

3/4 cup cilantro

2 Tablespoons fresh lime juice

1 teaspoon salt

I roast all my tomatillos until they are soft with blackened patches all around.

(I do this in a dry cast iron skillet.)

I do the same with the little pepper, then remove the skin, seeds, and veins.

After that, just toss everything into a blender.

That's it!  Have lots of corn chips on hand, or a tender, juicy chicken...

Artist Trading Cards

I have a subscription to Family Fun magazine, and we truly enjoy it.  In the last issue I came across an article about Artist Trading Cards.  Their site shares ideas for crayon crafts, painting projects and more.  I was hooked.  Imagine the possibilities!

There are only two rules:
1.)  They must measure 2.5 x 3.5 inches
2.)  They must be traded or given, never sold.

That's it.  Everything and anything else is up to you, the artist.  You may use whichever medium you wish, whichever subject, any size, any color.

Each is an original work of art.  It's a great way to experiment.  It's the perfect way to discover new ideas from fellow artists.  Some ideas include:
paint
collage
stamps
crayon
photography

The idea started way back in 1987 in Zürich, Switzerland by artist M. Vänci Stirnemann.  I would've loved the idea at age sixteen!  I also had so much more time back then.

Mirkwood Design shares a template for an envelope to neatly keep your trading cards.  They also share a template page that shows how to get the most cards from an 8.5 x 11 inch paper.

There are several publications about the subject, full of ideas.  You can even purchase your artist cards precut.  Remember, anything is fine.  Only be sure it's somewhat sturdy.  Card stock from your local craft store is perfect.

Check out these stamps from 7 Gypsies.  These are an inspiration for an amazing collage!

And this photo display is such a clever way to share your favorites.

Streaming through so many photos on the world wide web fills me with anticipation to make more trading cards.  You can be poetic, inspirational, dare I say political, silly, clever, anything your little heart desires.  Just cut out some paper and try it.

Here are some examples of our first cards (we've just begun):

Some creative inspiration from the web:



ORIGAMI!!!



Lets Create, friends!  Have fun!

National Punctuation Day

Pioneer Preserving Recipes (Continued)

Back up north, to Michigan Dutch country, "Recipes of Holland Ancestry."  "Little Holland" lies in the central western part of the state.  Where soup is "soep," cookies are "koekjes" and we began to welcome our now-beloved Pannekoeken.

Uncle Henry's Pickled Cherries
Serve with poultry and meats.

1 quart cherries
sugar
vinegar

Pit cherries.
Measure.
Place into a large crock and cover with weak vinegar.
Let stand 8 days, stirring twice each day.
On the ninth day drain off vinegar.
Add 1 pint sugar for each pint of cherries.
Let stand 8 more days, stirring twice each day.
Fill sterilized jars and seal.

Roode Krenten Conserf
(Current Conserve)

2 1/2 quarts red currants
1 1/2 pounds raisins
4 large oranges
sugar


Chop currants.
Grind raisins and oranges.
Add to currants.
Weigh fruit and add equal amount of sugar.
Cook until thick, stirring.
Fill sterilized jars and seal.
Makes about 4 1/2 pints.

Peren Conserf
(Pear Preserves)

5 pounds pears
1 pound seedless raisins
1 lemon
1 pound dried figs
5 pounds sugar

Force all the fruit through a food chopper.
Add sugar.
Cook until thick, stirring.
Fill sterilized jars and seal.
Makes 5 pints.

Strawberry Jam

2 cups large, firm strawberries
2 cups sugar

Wash strawberries.
Hull and measure.
Place a layer of strawberries in a kettle, then a layer of sugar repeat until all ingredients are used.
Let stand overnight or until sugar dissolves.
Bring slowly to a boil and cook 10 minutes.
Pour into a bowl to let stand until next day.
Fill sterilized jars and seal. 
Makes about 1 pint.



The "Mississippi Valley" with it's  "Midwestern Recipes" is ubiquitous in the wondrous display of ingredients throughout.

Dandelion Flower Wine

4 quarts dandelion flowers
4 quarts boiling water
1 cake yeast
3 pounds sugar
3 oranges, diced
3 lemons, diced

Select fresh flowers, removing all stems.
Pour boiling water over flowers.
Let stand 3 days.
Strain.
Add remaining ingredients.
Let stand 3 weeks until fermented.
Strain.
Bottle and seal.
Makes 8 pints.

Walnut Mead

3 1/2 pounds honey
1 gallon water
24 walnuts leaves
1 yeast cake

Boil honey and water 45 minutes.
Pour, boiling hot, over walnut leaves.
Let stand overnight.
Remove leaves.
Add yeast.
Cover with over sized lid.
Let stand 2-3 days.
Cover tightly.
Let stand 3 months.
Bottle.

Pickled Green Beans
The same syrup may be used for pickling cooked whole baby beets or sliced beets, with the addition of a bay leaf and 1/8 teaspoon of cinnamon.

1 cup strong vinegar
1 cup water
1 cup sugar
1/8 teaspoon salt
hot, cooked whole green beans

Boil first four ingredients 2 minutes.
Pour over beans.
Place into sterilized jars and seal.

Corn Relish

2 dozen ears corn
1/2 head cabbage
2 quarts green tomatoes
6 carrots
6 small onions
2 cucumbers
2 green peppers, seeded
1 cup chopped celery
2 quarts vinegar
2 cups sugar
1/2 cup salt
1/2 teaspoon dry mustard
1/2 teaspoon turmeric
1/8 teaspoon cayenne

Cut corn from ears.
Force cabbage, tomatoes, carrots, onions, cucumbers, and peppers through food chopper.
Combine all vegetables.
Add half the vinegar.
Combine remaining ingredients, including vinegar.
Add to vegetables.
Bring to a boil.
Reduce heat and simmer 40 minutes.
Fill 10 pint sterilized jars and seal.

Chicago Hot Relish

1/2 peck ripe tomatoes
1 cup finely chopped onion
2 green peppers, chopped
1 hot red pepper, chopped
1 1/2 cups chopped celery
1 cup sugar
4 Tablespoons salt
3 cups cider vinegar
1/2 cup mustard seed
2 Tablespoon nutmeg
2 teaspoon cinnamon
1 teaspoon cloves

Chop tomatoes fine.
Drain excess juices.
Mix with onion, peppers, and celery.
Dissolve sugar and salt in vinegar.
Ad with mustard seed and spices to vegetables.
Mix well.
Seal in sterilized jars.
Makes about 4 quarts.

Spiced Gooseberries

5 pounds ripe gooseberries
4 pounds brown sugar
2 cups vinegar
2 Tablespoons cloves
3 teaspoons cinnamon
3 teaspoons allspice

Wash gooseberries and pick over.
Combine with remaining ingredients.
Cook slowly until thick.
Pour into sterilized jars and seal.
Makes about 5 pints.

Barberry Jelly

2 quarts barberries
sugar
1/2 cup water

Gather berries after first frost.
Stem, wash, and add water.
Cook until soft.
Mash and strain through a jelly bag.
Measure juice.
Boil juice, uncovered, 5 minutes.
Add equal quantity of sugar and boil until it sheets off the spoon.
Pour into sterilized jars and seal.
Makes about 2 1/2 pints

Afternoon Delight, by Linda Apple

Sun-Made Cherry Preserves

1 pint pitted cherries
2 cups sugar

Cook cherries with sugar for 8 minutes.
Spread in a shallow pan.
Cover with cheesecloth.
Set in sunshine.
When thick, brig to a boil.
Pour into sterilized jars and seal.
Makes about 12 ounces.

photo by Robin Kerber

Ground Cherry Preserves

3 pints ground cherries
3 cups water
1 1/2 cups sugar
1/3 cup lemon juice

Remove husks from ground cherries and wash.
Boil water, sugar, and lemon juice for 5 minutes, or until clear.
Skim.
Add ground cherries and simmer until clear and tender.
Seal immediately in sterilized jars, filling with syrup.
Makes about 3 1/2 pints.

Curran Berries, by Svelana Novikova

Currant Jelly

5 pounds currants
sugar
1/2 cup water

Wash and pick over currants.
Heat with the water while mashing with potato masher.
Turn into jelly bag and allow to drip.
Add 1 pound sugar for every pint of juice.
Boil until jelly sheets off the spoon, about 20 minutes.
Skim.
Pour into sterilized jars and seal.
Makes about 3 pints.

American Persimmon Butter

2 quarts American persimmon pulp
1 cup orange juice
sugar

Cook pulp and orange juice in a double boiler until thick.
Measure.
Add 3/4 cup sugar for each cup of pulp.
Continue cooking until desired consistency is reached.
Pour into sterilized jars and seal.
Makes about 3 pints.

Peach Butter

6 pounds peaches
5 pounds sugar
3 teaspoons cinnamon
1 1/3 teaspoon cloves

Scald peaches, remove skins and pits.
Force through course knife of food chopper.
Measure.
For each cup of fruit add 1 cup sugar.
Add spices.
Simmer until thick, about 2 1/2 hours, stirring.
Pour into sterilized jars and seal.
Makes about 2 quarts.

Summer Preserves, by Eric Barjot

Currant and Cherry Preserves

2 quarts currants
3 pounds sugar (6 cups)
4 pounds cherries, pitted
2 pounds seedless raisins

Crush currants.
Cover and simmer until soft.
Strain through cheesecloth or jelly bag.
Boil with sugar 20 minutes, stirring.
Add cherries and raisins.
Cook until thick.
Pour into sterilized jars and seal.
Makes about 6 pints.

Old-Fashioned Plum Butter

6 pounds damson plums
3 pounds seedless raisins
5 oranges
4-5 pounds sugar
1 pound walnuts, chopped

Pit plums.
Cover with water and cook soft.
Add raisins, orange pulp, and sugar.
Cook smooth and thick.
Add nuts.
Cook 12-15 minutes longer.
Pour into sterilized jars and seal.
Makes about 6 pints.

Mint Jelly

1/2 cup mint leaves
3 cups sugar
1/4 cup water
1 quart apple juice
green vegetable food coloring

Wash mint and chop fine.
Add 2 Tablespoons sugar and water.
Let stand overnight.
Bring to a boil.
Strain.
Combine remaining sugar (2 7/8 cup) and tart apple juice.
Cook until it sheets off spoon.
Add green food coloring.
Pour into sterilized jars and seal.
Makes about 2 1/2 pints.





Next my cook book takes us up to my neck of the woods, first Wisconsin then Minnesota.  See you there!  (Or rather, here!)

Pioneer Preserving Recipes (Continued)

Next up, like I promised, is the "Pennsylvania Dutch: of Stolid Country" .  Much of these originating from the Palatinate in Germany (South Rhineland).  Don't forget to set your table with "Seven Sweets and Seven Sours"!

Apricot Wine

1 pound dried apricots
4 quarts warm water
1/2 cake yeast
6 1/2 cups granulated sugar
2 1/2 cups brown sugar
1 1/2 cup seedless raisins
2 lemons, sliced thin
2 oranges, sliced thin
1 Tablespoon ginger

Wash apricots in several waters.
Dry and cut into halves.
Place into a large crock.
Pour warm water over them, reserving 1/2 cup to soften yeast.
Stir in the sugars, fruit, and ginger.
Add softened yeast.
Mix well.
Cover and let stand 30 days, stirring every other day..
Strain and bottle.

Mead
A drink almost as old as history.  The name derives from the ancient word for "honey."  This recipe dates from about 1818.

40 pounds honey  (15 quarts)
10 gallons water
7 1/2 ounces hops or 15 yeast cakes
1 quart brandy or sack (wine)

Add honey to water and boil 45 minutes.
Add hops and boil 30 minutes longer.
If yeast is used, cool honey and water to lukewarm and crumble yeast into it.
Let stand overnight.
Add brandy or sack.
Pour into cask.
Cover with an over sized lid and let stand until fermentation is complete.
Then cover tightly and seal.
Let stand one year before bottling.

Raspberry Vinegar

4 pounds raspberries
2 cups vinegar
sugar
brandy (optional)

Mash berries.
Add vinegar.
Let stand 4 days, stirring daily.
Strain.
To each cup of liquid add 1 cup of sugar.
Bring to a boil and cook 20 minutes.
Strain.
Add 1 glass of brandy per quart.
Bottle.

Dill Pickles

10 quarts water
2 cups salt
1 quart vinegar
4 Tablespoons pepper
1 1/2 peck cucumbers
5 stalks dill

Make a brine with first 4 ingredients.
Bring to a boil.
Fill crock with cucumbers, placing dill between layers.
Add hot brine.
A slice of onion or garlic may be added to the boiling liquid.
Cover crock and let stand several days before using.
Preserved in jars, this makes about 3 gallons.

seckle pear

Pickled Seckle Pears

14 pounds Seckle pears
1 teaspoon stick cinnamon, broken into pieces
1 teaspoon whole cloves
1 quart cider vinegar
6 pounds sugar

Any good preserving pear may be used.
Peel pears, slice and remove core (or pickle whole).
Ties spices in cheesecloth.
Add to vinegar and sugar.
Bring to a boil.
Add pears.
Cook until tender.
Remove them with a spoon.
Fill sterilized jars.
Boil syrup until thick.
Pour over pears.
Seal.
Makes about 6 quarts.

Tomato Mincemeat

8 quarts green tomatoes
2 lemons
4 pounds brown sugar
2 pounds seeded raisins
1 Tablespoon salt
2 teaspoons cloves
1 teaspoon allspice
1 Tablespoon cinnamon
1 teaspoon ginger
1/2 teaspoon mace
1 cup vinegar

Scald and peel tomatoes.
Put through food chopper with the lemons.
Add sugar, raisins, salt, spices, and vinegar.
Cook over low heat about 45 minutes.
Pour into sterilized jars and seal.
Makes about 6 quarts.

Senfgurken
(Ripe cucumber pickle)
12 large ripe cucumbers
1/2 cup salt
4 1/2 cups water
6 cups sugar
1 quart vinegar
2 Tablespoons mustard seeds
1 Tablespoon whole cloves
1 stick cinnamon

Wash cucumbers.
Peel and cut into halves lengthwise, removing seeds.
Let stand 12 hours or overnight in brine of the salt and water.
Drain.
Bring sugar, vinegar and spices (tied in cheesecloth) to a boil.
Add cucumbers.
Boil until cucumbers begin to look transparent, but are still crisp.
Fill sterilized jars and seal.
Makes 3 quarts.

Mustard Pickles

2 heads cauliflower
2 quarts small white onions
1/2 dozen green peppers
2 quarts green tomatoes
1 cup salt
1 cup flour
1 1/2 cups sugar
1/2 pound dry mustard
2 Tablespoons celery seed
1/2 ounce turmeric
3 quarts white vinegar


Separate cauliflower into florets.
Peel onions and slice.
Remove seeds from peppers, and slice fine.
Slice tomatoes.
Combine all ingredients above.
Cover with salt and let stand overnight.
Drain, rinse thoroughly with boiling water until all vegetables are scalded.
Blend flour, sugar and spices.
Heat vinegar and pour slowly over the mixture, stirring.
Cook over low heat until thickened.
Combine with hot vegetables.
Fill sterilized jars and seal.
Makes 12 pints.

Pickled Red Cabbage

4 quarts thinly sliced red cabbage
4 teaspoons salt
2 quarts weak vinegar
1/2 cup sugar
1 Tablespoon celery seed
1/2 teaspoon pepper
1/2 teaspoon mace
1/2 teaspoon mace
1/2 teaspoon allspice
1/2 teaspoon cinnamon

Shred cabbage fine.
Sprinkle generously with salt.
Let stand in a cool place 30 hours.
Drain.
Place in the sun for several hours.
Combine vinegar and remaining ingredients.
Boil for 7 minutes.
Pour over cabbage.
Fill stone jars.
Cover and store in a cool place.
Makes about 4 quarts.

Pepper Relish

16 sweet red peppers
16 sweet green peppers
10 small onions
boiling water
1 quart sour vinegar
1 1/2 cups sugar
2 1/2 teaspoons salt

Finely chop first three ingredients.
Pour boiling water over them, let stand 5 minutes.
Drain.
Cover again with boiling water, let stand 10 minutes.
Pour into a muslin bag and drain overnight.
Add remaining ingredients.
Boil 20 minutes.
While hot, pour into sterilized jars and seal.
Makes about 3 pints.

Lotwerick
(Moselem Springs apple butter)

4 quarts apples
2 quarts water
1 1/2 quarts cider
1 1/2 pounds sugar
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon cloves

Wash apples and slice into small bits.
Cover with water and boil soft.
Press through a sieve to remove skins and seeds.
Bring cider to a boil.
Add apple pulp and sugar.
Cook until thickened, stirring.
Add spices, cook 20 minutes longer.
Fill 3 sterilized quart jars and seal.

Ginger Tomato Preserves

6 pounds green tomatoes
2 pounds red tomatoes
5 pounds granulated sugar
1 teaspoon whole cloves
3 pieces ginger root
3 lemons, sliced


Scald tomatoes.
Peel and cut into quarters.
Add remaining ingredients.
Bring to a boil.
Reduce heat and cook slowly until thick.
Fill 8 sterilized pint jars and seal.

Lebanon County Rhubarb Jam

2 1/2 pounds rhubarb'1 1/2 pounds sugar
1/2 cup water
2 oranges (rind and juice)

Wash rhubarb and cut into small pieces.
Add sugar and cold water.
Grate rind of oranges and add to rhubarb.
Add orange juice and cook for 30 minutes, stirring.
Fill sterilized jars and seal.
Makes about 2 pints.




Now we're travelling way down to "Creole, Sophisticated Cuisine."  New Orleans Creole recipes are influenced by the French and Spanish, using native ingredients.

Brandied Peaches

4 pounds peaches
cloves
4 pounds sugar
3 1/2 cups water
1 egg white
1 pint white brandy

Pare peaches. 
Insert 2 cloves into each whole peach.
Make a syrup of the sugar and water.
Add egg white, beaten to a froth.
Skim.
Add fruit, one layer at a time.
Boil 5 minutes.
Pack into sterilized jars.
Boil syrup about 10 minutes, until thickened.
Remove from heat.
Add brandy.
Pour over fruit.
Seal immediately.
Age improves flavor.
Makes 5 pints.

Tutti Frutti
Served over vanilla ice cream this is an epicurean delight.

1 cup brandy
7 cups sugar
1 cup ripe strawberries
1 cup raspberries
1 cup diced fresh apricots
1 cup diced fresh peaches
1 cup pitted cherries
1 cup diced fresh pineapple
1 cup diced fresh plums

Pour brandy into a stone jar.
Add 1 cup sugar and 1 cup ripe strawberries.
Stir thoroughly.
Add fruits when each is in season, with 1 cup sugar for each cup of fruit.
No more brandy is indicated.
Be sure to stir at each addition.
This may also be used as a preserve.
Makes 5 pints.

Bar-Le-Duc
This is delicious served with cream cheese and crackers.

2 quarts currants
4 cups sugar
1 1/2 cups water

Wash currants and pick from stems.
Combine sugar and water.
Boil 8 minutes.
Add currants.
Cook 15 minutes.
Pour into sterilized glasses and seal.
Makes 3 pints.

Conserve Fleurs D'Oranges et de Roses
(Orange Flower and Rose Preserves)

2 Tablespoons powdered orange petals
1/2 cup boiling water
3 cups sugar
8 Tablespoons rose water

Steep the petals in distilled water for 10 minutes.
Add sugar.
Simmer over moderate heat.
Add rose water.
Continue cooking until very thick.
Makes 6 ounces.





Red Pepper, by Sarah Lynch


Red Pepper Jam

20 sweet peppers
2 teaspoons salt
6 cups granulated sugar
1 quart cider vinegar

Wash peppers.
Cut in half and remove seeds.
Chop fine.
Sprinkle with salt.
Let stand 5 hours.
Drain.
Place into kettle.
Add sugar and vinegar.
Simmer to consistency of jam.
Pour into sterilized jars and seal.
Makes about 2 pints.

Conserve de Violettes
(Violet Preserves) 
I'm reading that they have a mild sweet-tart flavor, akin to new peas.  Sounds lovely!

2 ounces freshly gathered violet petals
1/2 cup boiling water
3 cups sugar

Steep violet petals in distilled water for 10 minutes.
Pound violet petals into a paste.
Add sugar.
Cook until thick.
Pour into sterilized jar and seal.
Makes 6 ounces.



Next We'll travel back up to Michigan where we find "Uncle Henry's Pickled Cherries," then over and down to the Mississippi Valley and Dandelion Flower Wine.  I look forward to hearing about some of your old-time recipe stories!