We have a lovely pile of produce waiting for me to attend to it. It must have inspired DS19 while I was at the dentist because when we returned home he had a pot of homemade tomato sauce started on the stove. After his lunch there was still quite a bit in the pan so I decided to transfer it to some canning jars and pressure can it. I also had leftover chicken broth in the outside refrigerator so it might as well have joined the tomato sauce.
While the canner was chugging away, I decided to start a batch of Kimchi with some Nappa cabbage and bokchoy that were getting a little older, adding some tops from purple onions and a carrot. I also roasted the tomatillos from the CSA delivery along with the purple onions and some garlic. Tomorrow they will combine with cilantro, fresh garlic and a jalapeño for a Roast Tomatillo Salsa.
Once that was all taken care of I noticed some corn I had left out overnight and a last bag of string beans from the CSA. The corn was taken off the cob and popped into two jars with a little salt and hot water. The string beans received the same hot water treatment but they were processed separately because they require different timings.
Lastly, the bones leftover from supper have been neatly tucked into the instant pot with leftover carrots and some shabby looking green onions. An hour pressure cooking followed by an overnight slow cook should yeild some lovely
Broth (5) and Sauce (3)
String Beans (1)
July 19th CSA Pick-up at Zenger Farms
whoops – forgot to take photos