Purple Tomatillo Relish

My tomatillo plant did well this year and I got dozens of tiny purple tomatillos. Salsa was a possibility but I decided on relish so I could add a more complex array of flavors. First I start with my beautiful tomatillos:

tomatillos on the plant

tomatillos when picked

the flesh inside

I had no idea they came in purple until I saw a seedling at a garden store! The tomatillos were ready to be picked at the same time as they cayennes, so I decided to make a recipe with them both : relish. All my herbs bolted this summer so I've been making use of the flowers whenever possible. Below are the cilantro seed balls that I added to the relish.

 

 

 

cilantro seed balls

tomatillos in bowl, the yellow are cherry tomatoes

 Purple Tomatillo Relish

Place the following ingredients in a blender/food processor:
~1 lb tomatillos
5 mini cayenne peppers (or one regular sized one)
Some tomatoes (I used a couple of cherry tomatoes and one regular sized one)
Grapefruit zest
3 tbsp beer
handful cilantro seed balls
1/2 large red onion, chopped

Add blended contents to sauce pan and add the following:
1 lb sugar
1/3 cup white balsamic vinegar
Apple cider vinegar

The amount of vinegar is up to you and I strongly suggest you try it along the way. Vinegar is a strong flavor and people have very different preferences about how and where it should be applied. Bring ingredients to hard boil, them reduce to a high simmer for about 20 minutes or until thicker, tasting each time you adjust the ingredients. Goes very well with fish, especially Tilapia and battered Halibut (such as the kind from trader joe's). Try it on hot dogs, sandwiches, meat, tofu, mushrooms, and more!

the tiny cayenne peppers I got this summer

The relish before it goes in the blender

Pumpkin Chowder

I saw the Country Living article about pumpkin chowder and I decided to make it, with our own twist. I saw "our" because me and my fiance Brett love to cook and since we've been together we have made so many amazing recipes. So I think that the blog name has to change to Hatchstone Cooking!

So on to the pumpkin chowder! The original country living recipe called it 'chowder' but there was no cream or cheese, so we changed that.

Pumpkin Chowder

3-4 tbsps oil (I used refined coconut oil)

2 leeks (trim tough green sections and DO NOT DISCARD, place them in a stock pot to make the stock for this recipe)

3 potatoes, cubed (peels are optional. Pressed for time? Leave the peels on, they actually add nutrition and flavor, just make sure they're washed well)

2-5 sticks celery (the number here depends on how much you like celery!), chopped finely

1 small onion, diced (save the tough outer layers and skin and add them to the stock)

2 small sugar pumpkins, ~cubed (bite-size is what matters here, not actual dimensions), peel the pumpkins and add the peels and fibrous pumpkin insides to the stock

garlic salt to taste
lemon pepper to taste
1/4 beer (any kind will do, but darker beers have more flavor for cooking, day old beer is also fine)
1 bag frozen roasted corn (I used Trader Joe's, great price and delicious smoky flavor)
1/2 cup shredded cheese (I used a swiss/gruyere mix)
parmesan for topping
1/2 cup cream or milk, or desired amount
6 cups homemade stock (can use purchased stock if desired)
Herbs to taste (some ideas: thyme, parsley, basil, oregano, sage, fennel seeds, mustard seeds, coriander seeds, etc... . I used oregano, sage, and thyme)

To make soup:

Add oil, leeks, and onions to pan and cook until clear. Add more oil if veggies are sticking. Then add the rest of the vegetables, stock and beer, and herbs of choice. Bring to a boil and then simmer until the potato and pumpkin pieces are cooked thoroughly, anywhere from 30 min to and hour, depending on the size of the pieces. About 5 minutes before soup is done add the whole bag of frozen corn and stir in. When soup is done, turn off heat and stir in desired about of milk (I used ~1/2 cup and it made it slightly creamy but not too thick or rich) and cheese. Serve and top with parmesan and chopped parsley or any other desired and tasty garnish.


To make stock:

Add all the trimmings, peels, clippings, etc... from your veggies. This includes the leaves of the celery, the roots and/or base of the celery and leeks, and any other part of the plants, making sure all parts are washed before adding. Add a stick of chopped celery and a quartered small onion and a few crushed garlic cloves.

The herbal component of this is up to you, but I used purple sage (soon you will be able to order one of my home-grown organic bundles), thyme, and oregano that had been slightly dried rather than store-bought. Below is a picture of purple sage hung from a light above my living room table. I find that this keeps herbs fresher and more flavorful but still long-lasting. Here's my blog article on easy herb drying.

Add 8-10 cups of water. Bring stock to a full boil and then reduce to a low boil and leave for ~20 minutes. Then reduce stock to a lower temperature and cook for about an hour, tasting it periodically until you have reached maximum desired flavor.

Meat bones can be added if you would like a meaty stock. It is important to add the bones, though, as the marrow is what gives the flavor. 

Easy Herb Drying and Oregano Bloom Recipe

One of my favorite parts of Fall is harvesting. I think I like harvesting herbs best because I like the feel of gathering, bunching, and stringing them up. I hang them very simply and let them dry in warm parts of my house.

Don't forget the flowers of your herbs, either! Blooms usually have a slightly different and more complex flavor than the leaves of the herb and should be dried (I dry mine on a cookie sheet for a few days) and then bottled.

I sometimes take sprigs of herbs and hang them from a hanger and put that up towards the ceiling so it gets the warm drafts. Don't hang herbs to dry in dark, wet, damp, or low places - they're more likely to decay there instead of dry out.

This morning I used oregano blooms to spice up my breakfast:

Scrambled Eggs and Mushrooms with Oregano Blooms

2 eggs
1 cup chopped mushrooms (any kind)
garlic salt (to taste)
2-3 tbsps coconut oil (I used the unrefined for this, I find that the coconut flavor adds a nutty, rich undertone to the food and compliments the oregano well)
2-4 tbsps of oregano blooms
parmesan cheese (to top)
1/4 cup grated sweet potato (amount is optional and depends on how much you like)

Fry mushrooms, oil, and sweet potato.
Once mushrooms are browned and almost done add eggs. Scramble eggs with the spatula and cook until desired consistency (longer for dryer eggs, shorter for wetter eggs). Top with parmesan and oregano blooms and toss to distribute evenly.