Day 181–Peach Salsa

I feel like I have been canning like a fiend, but there is still so much to do! I’ve mentioned my farmer’s market hoarding tendencies and it’s all I can do not to buy up everything in sight. But I do know that is a recipe for DISASTER! I did manage to can some peach salsa last week and we tried it out with some smoky grilled pork tender

loin. It was magic! We would definitely enjoy it with chips and salsa or on quesadillas. Yum, yum! Here is the recipe in case you want to give it a try. The original is from Sherry Brooks Vinton’s book, Put ‘Em Up, which I think is the best canning recipe book I have. This week, I’ll be canning tomato sauce–new territory for preserving my local food bounty!

Spicy Peach Salsa

  • 3 lbs. peaches, whole
  • 1 green or red bell pepper, seeded and diced
  • 1 jalapeno pepper, seeded and diced
  • 1 sweet onion, peeled and diced
  • 1 c. apple cider vinegar
  • 1 c. brown sugar
  • 1 tbsp. ground cumin
  • 1 tbsp. salt
  • 1 lb. tomatoes, cored, seeded and diced
  1. Combine the vinegar, brown sugar, cumin and salt in a large, nonreactive pot. Peel, pit and dice the peaches, adding them quickly to the brine so they do not brown.
  2. Add the tomatoes, bell pepper, onion and jalapeno and bring to a boil.
  3. Reduce heat and simmer until thickened, about 15 minutes (this will in part depend on how juicy your peaches are).
  4. Remove from heat and refrigerate or can using the boiling water bath method.
  5. Ladle salsa into hot, sterilized half-pint canning jars, leaving 1/2″ headspace. Release the trapped air.
  6. Wipe the rims clean, put lids and bands on the jars and process in the boiling water bath for 15 minutes.
  7. Turn off heat, remove canner lid and let jars rest for 5 minutes.
  8. Remove jars and set aside for 24 hours. Check the seals and then store for up to 1 year.

Day 176–Starting Week 27–Budget and Menu

Summer is most definitely here. This next week is expected to be very hot and humid, with temperatures over 100 just about every day. That is officially hot. I don’t know about you, when I hear about temperatures over 100, I think 2 things:

  1. Mama’s not cooking
  2. Find me at the pool

One of my favorite summer dinners is tomato sandwiches. Or ‘mater sandwiches. However you say it, I think they are summer perfection. I do make a tarted up version of the ‘mater sandwich, which is supposed to consist of soft white bread, tomato slices, mayonnaise and salt/pepper. We don’t eat white bread and I can’t handle the thought of a tomato sandwich on wheat (that is just wrong, people), so my compromise is fresh sourdough, regular (not low-fat) mayo, fresh, heirloom tomatoes, salt and pepper, some chopped rosemary from the garden and a slice of provolone cheese. I could eat these sandwiches every day. I LOVE them and consider them a staple of summer. As a matter of fact, I ate tomato sandwiches (yes, plural) just before going into labor with Ellie, so maybe they have a special place in my heart.

Heather at Sugar Dish Me did remind me that some people actually like their tomatoes as part of a “real sandwich”. Those people include the two other people in our  house. Tom and Ellie agree that tomatoes are a “food accessory” not the main event. Maybe Ellie came racing into the world to get AWAY from tomato sandwich because she clearly doesn’t share my passion for them. So, we’ll be having BLTs instead. I think my family will be happier with that change, and Heather thank you for sparing me from rolled eyes and “This is IT??” I owe you some peach salsa 🙂

I came in a little under budget this week at $96.42. I have to say honestly, we could probably eat for much less than that, but I cannot control myself when I see all the good stuff at the farmer’s market. I want to eat it all, which is impossible, especially if it’s too hot to cook. This week I’m making a new refrigerated savory jam called Bacon Onion Marmalade. Sounds amazing, no? I’ll be posting the recipe at some point this week. I’m also making some spicy peach salsa and canning that so we can enjoy our peaches later. So, here is how we spent $96:


  • Trader Joes (soy milk, oatmeal, frozen fruit, Ezekiel bread, sandwich bread, lemonade): $21.92
  • Produce Box (watermelon, peaches, grape tomatoes, pepper mix, sweet corn, raspberries, cucumbers, garlic, plums): $23.00
  • Locals Seafood (fresh swordfish steaks): $28.00
  • Mae Farm (bacon, pork tenderloin): $13.00
  • Melina’s Pasta (black pepper fettucine): $6.00
  • Other market vendors (green beans, onions, heirloom tomatoes): $4.50

What are we eating for that amount? Well, in typical fashion, we are NOT starving. Not by a long shot! Here’s the menu:


  • Wednesday–Melina’s peppercorn fettucine with checca sauce (not so much basil this time!)
  • Thursday–Grilled swordfish steaks with bacon-onion jam, roasted okra, cucumber salad
  • Friday–Egg salad sandwiches, homemade pickles
  • Saturday–Ellie cooks; BLT sandwiches with leftover bacon-onion jam, homemade pickles, roasted beets (cold)
  • Sunday–Grilled pork tenderloin with spicy peach chutney, green beans, corn on the cob
  • Monday–Flounder, buttermilk cornbread, leftover vegetables
  • Tuesday–Leftover buffet

Have a healthy and happy week!