Cooking with Susie Q – Week of July 21, 2020

So many of us are growing a garden this year. Many haven’t grown a garden before or in many years.  We’re home, we wear masks when we go out, and we social distance. In the garden you don’t have to wear a mask.

You don’t have to wear a mask to mow your lawn. Yay! So get out there and hang in the yard. The flowers and veggies need you!

Our tomatoes are doing very well this year and we plan to make our favorite salsa. I had a request for a salsa recipe from Patsy. This one has always been a hit with our family,  I hope you like it as well as we do.

 Tomato Salsa

7 cups tomatoes, diced, seeded, peeled, and cored

6 green onions, sliced

2 jalapeno peppers, diced

4 cloves garlic, minced

1/2 cup vinegar

2 tablespoons lime juice

4 drops hot pepper sauce

2 tablespoons minced cilantro

2 teaspoons salt

 4 pint jars with lids

 Directions: Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. Combine all ingredients in a large saucepan. Heat to a boil. Reduce heat and simmer for 15 minutes.

Ladle hot salsa into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. Process filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when the center is pressed.

 Tomato Bruschetta

2 cups  tomatoes, chopped

3 cloves minced garlic

1/4 cup olive oil

2 tablespoons balsamic vinegar

1/4 cup fresh basil, stems removed

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 French baguette

2 cups shredded mozzarella cheese

Directions: Preheat the oven on the broiler setting. In a large bowl, combine the tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes. 

Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese. Broil for 5 minutes, or until the cheese is melted.

 Wear your mask, Wash your hands, don’t touch your face and be kind.  Everyone around you is struggling.  We need each other now, more than ever. I miss you. If you know me, stop and say “Hi.”

I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.

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