I have enjoyed being a "keeper at home" this evening. I would like to be there permanently, but since God has placed me in different circumstances I will try to be content. After working with numbers all day it is nice to be picking, eating and canning tomatoes from the garden. Rick and I did our first batch of canned tomatoes. Half were Roma tomatoes and half Better Boy. I was hoping to be in bed by now but the pressure cooker is trying to work its way up to 6 lbs. Then it will be another 40 minutes cooking. It has been a few years since I have canned anything. Those tomatoes will be yummy this winter. We are certainly blessed with lots of them this year.
We also tried another healthy recipe: Stuffed Tomatoes.
The corn is Ruby Red. Julie had given us some seed but we were not successful at getting very many ears. But 3 were ready tonight. It was really good raw. That's how we ate it.
The tomato was a raw recipe also. We had never tried this recipe before and it is shared below. It was different and good. A small slice of cheese was included.
From Hallelujah Acres, From God's Garden by Rhonda Malkmus
4 large ripe tomatoes
3 cups sunflower seeds, soaked overnight and drained
1/4 cup chopped cucumber
1/4 cup chopped green onions
1/4 chopped red, yellow or orange bell pepper (we had green)
1/2 cup fresh basil, minced (We had that from the garden, smells great)
1 clove minced garlic
1/4 tsp paprika
Slice tops off tomatoes, scoop out pulp and seeds leaving 1/4 inch around the outside edge and bottom. Blend sunflower seeds with 1/2 of the tomato pulp and paprika until smooth. Mix remaining pulp and and all other ingredients into the blended mixture. Stuff tomatoes.
Options: May add fresh corn kernels, shredded carrots, chopped celery or chopped nuts if not using sunflower seeds.
Not something I would crave once a week but tasty.
Twenty more minutes on the pressure cooker and my head will hit the pillow.