Salsa Verde

October 16, 2025

Last week I decided to harvest the last of my jalapeños (Capsicum annuum). While they had been turning red (ripening) they were not getting over 2 inches (5 cm) long. This gave me a dozen peppers that I stored in the refrigerator. I have been waiting for the green tomatoes (Solanum lycopersicum) to ripen for the last several weeks. I mentioned how the vines did not produce much fruit during the heat of summer. Now that cooler weather is (intermittently) on us they have begun to make fruit. The problem has been that most of it has stayed green. Yesterday I resigned myself to the idea they will never ripen on the vine. That left me wondering what to do with over 5 gallons (19 liters) of green tomatoes. While making green tomato relish (“chow-chow”) or frying them was an option, I wanted something more ambitious (that I would eat). One of the suggestions was to use green tomatoes as a substitute for the tomatillos (Physalis philadelphica and Physalis ixocarpa) found as the base for salsa verde.

When I went online, I found salsa verde (Spanish, “green sauce”) is a versatile green sauce with two main variations: Mexican and Italian. The type commonly found in Mexican and Tex-Mex cuisines is a spicy condiment made with tomatillos, while the classic Italian version is an uncooked, herbaceous sauce. The Mexican version is a vibrantly green, tangy sauce featuring tomatillos and chili peppers that can be made by boiling or roasting the main ingredients. For the boiled version, the tomatillos, chili peppers (Capsicum annuum), and sometimes onion (Allium cepa), and garlic (Allium sativum) are simmered in water until soft. The softened ingredients are then blended with fresh cilantro (Coriandrum sativum), salt, and lime (Citrus aurantiifolia) juice to create a bright and fresh-tasting salsa. The roasted version has a deeper, smoky flavor. The tomatillos, chiles, onion, and garlic are roasted or broiled until they are blistered and charred and again blended with fresh cilantro, salt, and lime juice. Italian salsa verde is a no-cook, chopped green sauce made from fresh herbs like parsley (Petroselinum crispum), basil (Ocimum basilicum), or mint (Mentha spicata). This version is known for its fresh, savory, and tangy flavor and is typically served with meat or seafood.

Melissa wanted to make a fresh salsa verde that is stored in the refrigerator. The problem was it has a limited shelf life (2 to 3 weeks). With the number of tomatoes we had there was no way to use all the verde before it would go bad. I decided to make several pints of fresh verde and then can the rest. We roasted the ingredients, and I used a hand blender to chop it, then blended in the lime juice, cilantro, and salt. We filled 3 1-pint (0.47 liters) jars with the verde and set them aside. Next, I prepared the verde for canning. This required adding vinegar (for acidity) and cooking the mixture on the stove while the water bath was coming to a boil. I can only get 6 or 7 pints in my water bath, which worked well as my largest pan could only hold about half of the verde mixture. I processed the verde and set the jars on the dining room table to cool. We produced 14 jars of salsa verde and an extra bowl of canning mixture (I ran out of pint jars). I had some with a burrito and it was excellent.

THOUGHTS: Even though I harvested most of the green tomatoes to make salsa verde, I hedged and kept three vines in the ground. The vines are filled with green tomatoes that I (still) hope will ripen. If not, I can always make fried green tomatoes or chow-chow. We plan on sharing some of the salsa verde with friends, but Melissa is looking forward to enjoying the verde as our main salsa until next season. We now have half of a pantry shelf filled with the vegetables I have canned this year, taking us closer to being self-sustainable. That is a good thing, as the second crop I planted in August has not faired well. It may be the seed is pushing its limit (3 years old) and is no longer viable. Always more to learn. Act for all. Change is coming and it starts with you.

Pressure

August 03, 2025

I decided I had enough tomatoes (Solanum lycopersicum) to make another batch of pasta sauce. We used the last 2024 jar during January and have been using “store-bought” sauce. I like the store brand, but it never seems as good as my home canned sauce. The recipe calls for 25 pounds (11.3 kg) of tomatoes and makes around 10 quarts (9.5 liters) of sauce. I never have that many tomatoes at one time, but I had prepped and frozen a gallon (3.8 liters) from a previous harvest and the cool(er) spell last week produced another burst of fruit. This would give me 4 or 5 jars of sauce, so I adjusted the recipe accordingly. I have been able to make my sauce using a water bath (boiling water) due to the higher acidity of the tomatoes. Last week I had also prepared the carrots from my garden and the slices were sitting in the refrigerator. I had been reluctant to can them because of their low acidity. To can the carrots, I would need to do something I had never done before, use a pressure cooker.

When I went online, I found a pressure cooker is a sealed vessel for cooking food (pressure cooking) with the use of high-pressure steam and water or a water-based liquid. The high-pressure limits the water from boiling and creates higher temperatures not possible at lower pressures. This allows the food to be cooked faster than at normal pressure. The prototype of the modern pressure cooker was the steam digester invented in the 17th century by the physicist Denis Papin. The cooker worked by expelling air from the vessel and trapping steam produced from the boiling liquid. The steam is used to raise the internal pressure up to one atmosphere above normal (ambient) and gives higher cooking temperatures between 212 F to 250F (100C to 121C). Together with high thermal heat transfer from steam it permits cooking in between a half and a quarter of the time of conventional boiling while saving a considerable amount of energy. Almost any food that can be cooked in steam or water-based liquids can be cooked in a pressure cooker.

Modern pressure cookers have many safety features to prevent the pressure cooker from reaching a pressure that could cause an explosion. After cooking, the steam pressure is lowered back to ambient atmospheric pressure so the vessel can be opened. All modern devices also have a safety lock to prevent opening while the cooker is still under pressure. According to the NY Times Magazine, 37% of US households owned at least one pressure cooker in 1950, but by 2011 that dropped to 20%. This decline was attributed to a fear of explosion (rare with modern pressure cookers) and from competition by other fast cooking devices such as the microwave oven. Today’s third-generation pressure cookers have many more safety features and digital temperature control, do not vent steam during cooking, and are quieter and more efficient. These conveniences have helped make pressure cooking more popular. I bought Melissa a third-generation electric pressure cooker (an odd gift?) before we were married. I later found out she never used it.

THOUGHTS: As I was making the carrots Melissa told me of her experience with an early pressure cooker. She loved to watch her granny canning in the kitchen when she was a small girl. Then one afternoon when she was three, the old-style first-generation pressure cooker exploded, sending hot water and glass everywhere. Both her granny and mom wore glasses, but she did not, and glass got in her eyes. A quick trip to the doctor removed all the glass, but neither she nor her mom ever watched granny using the pressure cooker again. Even with the modern versions, her dad was the only one in the house who used one. It took me a week to build up the nerve to use the pressure cooker. I had never used one and had “heard the stories”. I went online to learn how to operate it and found it easy to use. I now have a new cooking method to add to my resume. New things are generally only daunting if never tried. Act for all. Change is coming and it starts with you.

Tomato Pie

July 21, 2025

One of the advantages of having a garden is being able to step outside and pick fresh vegetables for the night’s dinner. One of the disadvantages is trying to figure out what to do when large quantities of a particular vegetable ripen at the same time. I have mentioned how I have plied family and friends with the bounty of my crops, along with taking several loads to the local food bank. I have also learned to prepare, freeze, can, and preserve several different vegetables and even fruits. Whether it is fresh or preserved, the real question becomes how is it going to be served? There are always “go to” dishes that are the reason for a particular vegetable was grown, but having an abundance provides an opportunity to get creative. That means when a new harvest happens, I pour over recipes on the internet searching for ideas. Melissa has begun to cook meals more frequently. While I tend to focus on the Midwestern meat n’ potato dishes I grew up with, Melissa falls back on her Southern heritage. Several nights ago, she decided to make a Southern tomato pie.

When I went online, I found Southern tomato pie is a tomato dish popular in the Southern US (hence, the name). The dish consists of a pie shell with a filling of tomatoes (Solanum lycopersicum), that are sometimes with basil or other herb), then covered with a topping of grated cheese mixed with either mayonnaise or a white sauce. Tomato pie is considered a summer dish that is to be made when tomatoes are in season. While tomato pie has its roots in Italian American cuisine, and particularly Philadelphia, it has become a popular and classic dish in the South during the summer months when tomatoes are at their peak. Southern tomato pie is enjoyed both as a main course and a side dish, and is a staple at potlucks, picnics, and casual gatherings. A sweet version called green tomato pie uses buttered and sugared green tomatoes, with a recipe dating at least as far back as 1877. The taste of green tomato pie is comparable to green apple pie. The sweet version is less common than the savory Southern tomato pie. In the US, tomato pie may also refer to some types of pizza, like Sicilian pizza (originated in Sicily), Italian tomato pie (thick dough with tomato sauce on top). In its simplest form, a Philly tomato pie is pizza with no cheese.

When Melissa told me she was going to make tomato pie for dinner, I had my doubts. Not being from the South, I had never tried tomato pie and wondered about the taste of eating a bunch of baked tomatoes. Being a meat n’ potato person, I also recognized there was no meat. Still, this was a way to sample one of Melissa’s family dishes, and to take on the growing number of tomatoes sitting on our kitchen counter. The pie starts with a baked pastry shell. Several large beefsteak tomatoes (we used Cherokee Purple) are peeled, cut into thin slices, and layered in the shell. Salt and pepper, basil, and chopped chives are sprinkled on the tomatoes to taste. Mayonnaise (always Duke’s if truly Southern) and grated cheese are mixed and spread over the top. The pie is popped into a pre-heated 400F (200.4C) oven and baked for 30 to 35 minutes. The pie did look good and tasted better.

THOUGHTS: My trepidation around eating my first Southern tomato pie was mitigated when Melissa chose to make it a side dish, with the entrée being fried chicken strips, mashed potatoes, and gravy. Knowing my protein was secure, I admitted the pie was good. My Midwestern bent and Melissa’s Southern come from the comfort food we each grew up with. The term comfort food can be traced back to 1615 (at least) where in the beginning of the second part of Don Quixote his niece and her nurse/governess are told “to give him things to eat which are comforting and appropriate for the heart and the brain.” Comfort food provides a nostalgic or sentimental value to a person or a specific culture. Sampling another’s comfort may also provide insight into their soul. Act for all. Change is coming and it starts with you.

Cabbage Roll

December 04, 2024

Last week I gave in and disbanded the remaining sections of my garden. That meant picking (hardly enough to qualify as a harvest) the last green tomatoes (Solanum lycopersicum) and removing the vines from their containers. I am looking for a green tomato recipe (other than fried) as Melissa said she will not allow the last of the lot to go into more salsa/Pico. I picked the remaining pole beans (Phaseolus vulgaris) and removed the final hill of plants. The beans had been bitten by the mornings of frost and had gone mushy and I ended up throwing them away. The only thing left was the three cabbage (Brassica oleracea) plants that had not matured enough to form a head. After I pulled them from the ground, I wondered what I could do with the leaves, as it seemed a waste to just throw them away. I made sauerkraut and Cole slaw from the four cabbages I harvested several weeks ago but wanted to do something different with this batch. That is when I hit on the idea of a cabbage roll.

When I looked online, I found a cabbage roll is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. This dish is common to the cuisines of Central, Northern, Eastern, and Southeastern Europe, as well as much of Western Asia, Northern China, and parts of North Africa (i.e., most anywhere except the Americas). Meat fillings are traditional in Europe, and include beef, lamb, or pork seasoned with garlic, onion, and spices. Grains such as rice and barley, mushrooms, and vegetables are often included in the roll. Fermented cabbage leaves are often used for wrapping in southeastern Europe. In Asia, seafoods, tofu, and shiitake mushrooms may be used, and Chinese cabbage (Brassica rapa) is often used as the wrapping. The cabbage leaves are stuffed with the filling and then baked, simmered, or steamed in a covered pot and generally eaten warm, often accompanied with a sauce. The cabbage roll can serve as the main course (often with mashed potatoes in Europe) or as a side dish. The recipe varies depending on the region.

I found a recipe on the Pioneer Woman website for cabbage rolls that said to start by boiling a large head of cabbage to remove the outer leaves. The small print indicated you could also use the large leaves that flaked off of the cabbage during preparation by boiling them in water for 2 minutes to soften. Since I only had leaves, I thought this might be worth a try. I made the stuffing combining hamburger, sausage, rice, and spices. Next, I boiled the leaves and laid them out on a towel to dry. A 1/3 cup of stuffing was placed in the leaf and tightly wrapped. The sauce consisted of crushed tomatoes, juice, garlic, and Italian spices. The recipe made enough (32) rolls for two batches for Melissa and me. I followed the advice and froze half prior to cooking and baked the rest (with all the sauce) at 350 F (176.6 C) for 90 minutes. I was unsure how the leaves were going to turn out (bitter) since they had not matured into a head. It made a delicious meal, even without the mash potatoes.

THOUGHTS: While I have tried my hand with stuffed grape leaves on several occasions, I have never made cabbage rolls. The cabbage leaves were actually easier to handle as they were stiffer than the grape leaves. Now that my garden is gone, I have reflected on the different ways I processed the fruits of my labor. This includes canning, freezing, and fresh produce in a variety of dishes. I would have never tried many of these dishes if I had not already grown the vegetables. I was pleasantly surprised how they all turned out. This reminded me to keep trying something new rather than being locked into what is known and comfortable. The same is true regarding the cultures and traditions different to your own. Until you participate, you will never know what you might be missing. Act for all. Change is coming and it starts with you.

Roasted

October 28, 2024

I have continued to be amazed how productive our Kentucky pole beans (Phaseolus vulgaris, var.) have been this year. They got a late start as the second sister and tarried through most of the summer, but the cooler temps have brought them on. I gave my niece a bag of prepared beans on Thursday and picked another 3 cups of prepared beans on Sunday. While I decided to flash freeze most of the quart bags of green beans for later use, I like the ability to go directly from garden to table. We had decided to put a mini-split HVAC unit on the porch to protect the succulents this year and while moving the racks on Saturday to allow the technician access I noticed several of the Butternut squash (Cucurbita moschata) I had stored on the racks on the porch had started to rot on the stem ends (obviously too warm). I ended up throwing two away but the other two were still good. It seemed this might be a good time to make some roasted vegetables.

When I looked online, I found there are many benefits to making roasted vegetables. This is not only a fairly hands-off method to prepare them, but you do not even need a recipe, just some good cooking oil and some salt. Roasting adds a savory depth of flavor only achieved once the amino acids and reducing sugars creates melanoidins (Maillard reaction), the compounds that give browned food its distinctive flavor. The bit of caramelization and crispy edges also add a textural delight. Boiled vegetables tend to be mushy somewhat bland, while roasted ones are slightly charred and sweet. Even salad greens like romaine can be roasted and transformed into more complex and intensely flavored versions of their fresh selves. The easiest way to roast vegetables is to cut them into similar sized pieces (for uniform cooking), toss them in enough oil to completely coat them. Lay them out on a baking sheet and sprinkle them with salt and pepper and cook them on the middle shelf in your oven at 400F to 450F (204C to 232C), until they are fork tender and have crisped up at the edges. The timing varies depending on the hardiness of the vegetables and can range from 10 to 20 minutes for soft yellow squash to up to 60 minutes for carrots and winter squash. The real length of time varies on how small you dice them.

I diced the squash into 1 inch (2.5 cm) pieces, cut up the last of my Yukon Gold potatoes (Solanum tuberosum, var.), peeled the smallest of my carrots (Daucus carota), and added a medium onion (Allium cepa) to round out the roasted vegetables. We purchased several seasoning packets from a spice store in Wichita and I added a packet of Tuscan seasoning to three tablespoons of oil to coat the vegetables. An online recipe suggested it only took 10 to 20 minutes to roast the mixture, but I was skeptical (see above). I put them in for 15 minutes at 425F (218C) and then checked. They were not done. I raised the temperature to 450F (232C) and put them back for another 15 minutes. They were perfect. Prior to making the roasted vegetables I made a pot of green beans. This was another simple recipe, with the beans mixed with two russet potatoes (store-bought and diced), another medium onion, crumbled bacon, and a Southwest seasoning mix. Melissa made a small corn bread to accent the roasted vegetables. The whole meal turned out delicious, and most of it was grown by me.

THOUGHTS: The roasted vegetables and pot of green beans were simple to make, but what made the meal truly satisfying was knowing it came (mostly) from my garden. It was nice to have some wins out of the time and expense put into raising the crops. Since I waffled on planting a fall crop, this is the time to start thinking about what will go into my garden next year. Like most of life, this is a process. Life seems to have times of frustration and times of satisfaction. The key is to focus on the latter and let the former slide away. Act for all. Change is coming and it starts with you.