- M.O.M Second Week – 28lbs
This past Saturday was my second time at Market On The Move. I got there at 7:30 a.m. and was gone by 8:30. This time I got 28 pounds of produce which was just fine. I forgot to take a sturdy container and was afraid that any more would’ve just resulted in an Ikea shopping bag full of tomatoe juice. Besides, I think by the time I’ve made weekly trips I will have gotten way more than my hundred bucks worth.
In addition to the ubiquitous tomatoes, they had cabbage and summer squash. I love me some squash! Don doesn’t care for it. He doesn’t care for cabbage either come to think of it. More for me. 🙂
- Summer Squash Ready To Freeze
There are no approved recipes for canning squash. I don’t know why. So I froze it.
Just wash the squash, remove the stem end and the blossom end and any bruised spots and slice into 1/2 slices.
Blanch the squash in boiling water for 3 minutes then put in an ice bath for 3 minutes and voila, freezer ready squash.
I tried to vacuum seal the slices but the amount of water that squished out wouldn’t let the bags seal. I just put them in ziploc bags.
- Four Pints of Tomatoe Sauce
All those tomatoes above only made these 4 little pints of sauce. But that’s 4 more pints of sauce than we had before.
It was a nice test run for next time. If they have more roma tomatoes I plan on making ketchup.
As a side note, I opened the first jar of the tomatoes we canned from our first trip and used them to make a quick hamburger soup. It was great… AND we’re all still breathing.
- Sauerkraut – Please Work, Please Work
This is my big experiment.
I shredded the cabbage and put it away to ferment. If it works we’ll have sauerkraut in about 6 weeks.
Cross your fingers.