Hey everyone! Stop by the Abingdon Farmers Market today for a Prudent Wife Live demonstration from 3-6, Tuesday, July 20! We will be making SALSA of every kind! Spicy Serrano Jalapeno Salsa, a milder Everyday Salsa, a luscious, cool Watermelon Salsa and hopefully Peach Salsa!
Tons of useful ideas on making fresh salsa and canning salsa! Terrific ideas on how to use it year round, to spice up even the dullest dishes with a new twist!
From Southern Living - the peach experts!
Peaches Year-round
Savoring the sun-kissed flavor of juicy peaches all year long is easy–simply freeze them at their peak. Freeze sliced, peeled peaches with or without a sugar syrup, depending on how you plan to serve them. Either way, add lemon juice or commercial powdered fruit preservative such as Fruit-Fresh to protect color and texture. Look for fruit preservatives in the produce or canning sections of your supermarket.
For jams and jellies or cooked dishes, such as pies and cobblers, freeze peaches without sugar, and thaw only partially prior to use. Thaw in the refrigerator about 6 hours or until peach slices can be separated but are still semi-frozen; use immediately.
As sugar syrup further helps retain color and texture, peaches frozen with syrup are the better bet for uncooked applications, such as served over pound cake or ice cream. Thaw syrup-packed peaches in the refrigerator 8 to 10 hours, and plan to use thawed peaches within 1 day.
Unsweetened peaches: Gently toss 4 cups sliced, peeled peaches with 1 Tbsp. powdered fruit preservative or a mixture of 1 tsp. lemon juice and 1 Tbsp. water. Pack into a 1-qt. zip-top plastic freezer bag, leaving 1 inch of headspace. Squeeze out excess air, and seal; freeze. Use within 3 to 6 months.
Syrup-packed peaches: Stir together 2 1/2 cups sugar, 1 Tbsp. lemon juice or 4 tsp. powdered fruit preservative, and 1 qt. water until sugar dissolves. Pour 1/2 cup sugar syrup into a 1-qt. zip-top plastic freezer bag. Add 4 cups sliced, peeled peaches and additional syrup to cover peaches (about 1 cup), leaving 1 inch of headspace. Squeeze out excess air, and seal; freeze. Use within 8 months.
Haven’t we all seen the Topsy Turvy, upside down tomatoes and wondered how those would do in our garden! Yesterday, we picked up some gorgeous heirloom tomatoes and can’t wait to plant them.
I want to try those hanging tomatoes, but consistently balk at paying the price they demand for what looks like an old tablecloth. Well, imagine my excitement when a little online research turned up some fantastic upside down resources that will help do-it-yourselfers grow a garden upside down!
I got all excited and was ready to try several of this, until I realized we have nothing to hang them from in this home, so it may have to wait until next year.
Here are the resources:
Enjoy - and let’s all grow some tomatoes this summer! We keep hearing after last years horrid tomato year, and the blight and tomato woes from coast to coast, that we should have a fantastic tomato season THIS year! To salsa!
1 tablespoon lemon juice (freshly squeezed or good quality bottled organic)
2 tablespoons distilled white vinegar
1 cup water
Squeeze fresh lemon juice, strain and put in your sprayer bottle. The lemon juice will help naturally disinfect produce. Add some vim and vinegar! The acid in the vinegar will help neutralize pesticides. Spray fresh veggies and fruits, rinse and you are ready to go!
You are cordially invited to one of the most charming, hospitable & popular garden shows on the East Coast! http://www.gardenfaire.net/