Summer’s Sauces and Pickles.
More bounty from the 0.005 acre mosquito infested community sharecropping endeavor. 125 or so Roma paste tomatoes were bravely harvested from a single prolific plant not counting the couple dozen duds that succumbed to parasitic insects, fading daylight hours, trolls and witchcraft. Once the tomato and pepper plants have wilted, permission will be sought to get a calf for the 4′x6′ plot. Super local garden raised veal. Have some of that Michael Pollan.
Tomatoes were peeled, de-seeded, then placed in a stainless steel pot with olive oil, garlic, aromatics (basil, rosemary, thyme, bay leaf), perhaps an anchovy or 2… and shit, why not some olives and capers. Left to simmer while the chaps over at Top Gear tried to build amphibious vehicles or something of the lot, the contents reduced and intensified in flavor.
In lieu of a food mill, the mixture was given a once over by the venerable food processor. Upon a satisfactory seasoning verdict, the love-apple stuff was poured in sterilized jars and processed in a stockpot for proper storage until winter.
Pickled Carmen Peppers
A ruthless 2-member gang of drunk vagrants pilfered the ripe cayenne (40,000 SHU) and Hungarian banana peppers (6,000 SHU) thereupon putting the kibosh on Sambal 2.0. Bastards. Should have grown ghost chilies and coated them with urine. Welp, the Carmen peppers (grown from seed along with the cayennes) would certainly not make any chili pepper condiment worth a damn, what with their plain-Jane, almost prude, pepper non-hottness. The current Scrabble™ training regimen does not include 10 consecutive days of peppers and the chip-free pantry is not conducive to pedestrian salsas and football fatty sustenance. They would be pickled and used at leisure to supplement bread salads, condiments, pastas, rice, milkshakes and martinis, naturally.
The peck of picked peppers were preciously prepared with a fickle household butane torch in order to remove the skins while keeping the peppers raw. Once cleaned of their singed, blistered skin, the fruits were cut into strips and place in a wire-bail mason jar with garlic, rosemary and allspice. Standard 2/1 white wine vinegar/water pickling solution with 3% salt was brought to a boil and poured over the pickles. Though some smokiness from a wood-fired char would have been enjoyable, the al dente texture is a pleasure to work with and allows for further cooking without compromising the integrity of the fruit. A fine pickle preservation and extension of homegrown summer.