Putting Food By

Well, with the start of fall harvest comes the start of putting food aside for the winter.

Last weekend I turned about 1/3 of the collards I harvested into Sukuma Wiki (the rest went to my sister, probably for the same purpose). There's still more collards coming in, so I may have to do another batch.

Last night I spent the night turning several pounds of tomatoes into my Red-Wine Marinara Sauce. I have about 20 lbs ripening in the bag and about as many still on the vine.

Some time in the near future I'm going to pull out some tray-frozen peppers from last year and turn them into Roasted Tomato and Pepper Sauce, along with this year's peppers.

I only ended up with a handful of jalapenos this year - not enough to justify smoking and drying them into chipotles. I may just turn them all into poppers to eat now or try my hand at pickling.