From DON SANDERSON
The year’s harvest is all in and put away for the winter, except for the sauerkraut that is in the making. There were many pluses and a few negatives, but all in all a good year here in our little slice of paradise, much to be thankful for. We celebrated with friends and family around one of Adam’s and Paula’s turkey with all the trimmings. In the following, it may seem I’m bragging, which sometimes I may be, but primarily I intend this as an example of sharing ideas locally and much look forward to your reports.
Thanks to the rains, about which I will not complain, the gardening season started late and many of the fruit trees –pears, peaches, apricots, plums, and most of the apples – didn’t set fruit. But, the subsequent tomato, pepper, bean, and corn crops were quite remarkable with eggplant and cucumbers thrown in. Because we tended to these first, the squash were planted late and weren’t much; I was distracted and the gophers got many of our potatoes and the sweet potatoes vined nicely, but didn’t set worthwhile roots. Our winter brassica have all been planted and are thriving as are some winter potatoes, so next year’s harvest is hopefully on the way. Our last harvest for this year was the first weekend in December. Out of it, we had our last meal of fresh green beans. But, the big deals were the tomatoes.
In earlier years, at the end of session just before the first frost, we brought tomatoes still attached to the vines into the garage to sort of ripen. Most got tossed. Then, last year, I had an insight that green tomatoes are much like tomatillos and chile verde came to mind. So, we invented green tomato salsa. In this year’s version, after we, actually Marlene, had harvested