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September 4th 2016

Spicy Ketchup: I used this recipe as my base for the spicy ketchup http://www.foodnetwork.com/recipes/emeril-lagasse/spicy-homemade-ketchup-recipe.html  I started with almost four pounds of ripe tomatoes and put them through a food mill after they went through the cusinart. I cooked the ketchup on a lower heat and for longer than Emeril, and I was out of ground ginger. I think the key is fresh ripe tomatoes. I used Franchi seed Heirloom Principe Borghese tomatoes that I grew from seed when they were just perfectly ripe.  Awesome!

Nov 6th 2016

Sugar Pumpkin Jam

Click here for recipe

Nov 13th and Dec 11th 2016

Old Fashioned Sugar Pumpkin Cookies: I use this recipe (https://www.verybestbaking.com/recipes/32364/old-fashioned-soft-pumpkin-cookies) except I use a raw sugar pumpkin to start with. Split the pumpkin in half, scoop out seeds and then bake skin side up at 350 for an hour or so, until the flesh is soft. I find using a spoon to scrape the pumpkin off the skin works the best, then mash the pumpkin till smooth. Use one cup of your fresh pumpkin mash to replace the one cup from can in recipe. Use the rest for Pumpkin jam or Pumpkin pie!
Got a lot of green tomatoes? You have got to try this!
Lucia's Amazing Pickled Green Tomato Antipasto
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https://lasesana.com/2012/08/28/lucias-amazing-pickled-green-tomato-antipasto/
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