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Refrigerator Pickled Veggies

 

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Tomato Confit

Is your garden overflowing with tomatoes? I always grow too many and one of my favorite ways to make them go a little farther is to oven dry them. Much like sun dried, these concentrated gems pack a powerful punch and can be used in any dish where you’d use tomatoes. Especially nice on a…

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Oven Roasted Tomatoes

  Store these tomatoes in a jar covered with olive oil, use a lemon olive oil if desired. For a quick appetizer see below.   1         pound Roma tomatoes, halved lengthwise Sea salt and freshly ground black pepper ¼       cup olive oil 1         tablespoon basil, chiffonade 1          teaspoon thyme 1        …

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What do you do with all those Tomatoes?

  There are many ways to save your harvest and if you have more tomatoes than you know what to do with here are some ideas.   First and foremost is water bath canning, I love this because it means that I can store tomatoes on the shelf in my pantry for the year. Fairly…

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Hatch Chile Roast

Hatch Chile Time!       New Mexico Hatch Chiles are here in Southern California and we’ve been waiting all year to replenish our supplies! These chiles are only here for a short month or so before being gone again until next season. A favorite Southwestern chile, the Hatch chiles are grown in Hatch, New…

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How To Use Meyer Lemons

    The bright star of the season, Meyer Lemons are the sweetest lemons to use in cooking. Thin-skinned, juicy and brightly colored you can use every part of the lemon, well, except maybe the seeds! In season now you can find them in all markets and at your local farmers market. If you have…

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Giardiniera or Pickled Vegetables

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What do you do with a bumper crop of tomatoes?

I usually freeze my tomatoes until I have time later to make sauce, ketchup or just can some chopped tomatoes for later use. (I freeze them by washing and drying them, placing them on a baking sheet and freezing until solid. No, I do not peel or seed them as the skin comes off easily…