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Old September 26, 2017   #73
oakley
Tomatovillian™
 
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Join Date: Jun 2015
Location: NewYork 5a
Posts: 2,303
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Quote:
Originally Posted by NewWestGardener View Post
Got it Oakley, merci! I'll borrow the idea of mixing the preserved and the fresh.

Do I see green tomatoes in your first pic? I think I need to add something acidic to my super sweet sauce, some green tomatoes may do the trick.
We had a light frost the morning of Sept 3rd. Predicted was 34 so
I harvested a basket, all the basil...then another greenie basket
last weekend. Wow, Sept 3rd was three weeks ago. Warm again
now but that was a chilly few days (in the mountain garden).
Some are GWR and some ripened that had some blush...also a
1/2 dozen tomatillos in that batch.
If the weather holds warm I should have one last batch of
mostly tomatillos, sweet and hot peppers, for a winter green
salsa. Hope to lightly smoke that last batch on the far cooler end
of the smoker, long and slow, covered loosely for a mild smoke.
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