Salsa

The tomatoes picked at the end of fall last year have riped in the food cellar and have lasted well until now. It’s time to make the last ones into a salsa. 

It’s a mix of mostly tomatoes with sweet peppers, chili peppers, onions and garlic along with a good portion of oregano, basil, sage, rosemary and thyme simmered with soy sauce for a couple of hours. 

Then ground to a pulp. 

It’s either used now for homemade pizza, lasagne and such or stored in the freezer for later use. 

In one portion I added lingon berries and miso after cooling for a new flavor sensation. 

 

In the woods

The whole crew made an excursion to the woods to pick berries and mushrooms. 

Besides the traditional coffee break, we found blueberries, lingon berries and a few chantarelle. 

And a blueberry cobbler for dessert. 

The rest was dried, frozen or made into jam. 

An evening out

Out back we have a cement ring with flat sitting stones positioned around it where we often make a fire for cooking dinner. Last night the weather was still and relatively warm. We fried some breaded baltic herring. 

  
Along with mashed potatoes, corn on the cob, stir fried swiss chard, lingon berries and kimchi, all from our garden, it was an evening and meal to be remembered. 

  
The only thing not local was the organic white wine from South Africa.