Summer Time Means Salsa Time!

I am a tomato nerd, I admit it and I'm not ashamed!

Who wants to grow plain red, round tomatoes when you can grow every color and flavor profile?  

I currently have 2-3 plants each of 15 different varieties, and when I say my bacon tomato sandwiches are a religious experience...

I MEAN IT!

But when those first fruits start filling up my kitchen island, my family wants salsa.

And I make it for them.

By the GALLONS!

No, literally, gallons.

I've shared how I make my salsa 

on this platform before.

There is no unit of measurement except 

a pizza pan and your heart.

Everything comes from my summer garden except the spices, and we eat it on absolutely everything!

#CreamerGarden Salsa

On a large pizza pan:

3/4 full of ripe heirloom tomatoes

1/4 full peppers, any kind, 

but we like bell and jalapeno

1/4 full of onion

and as many garlic cloves 

as your heart tells you to add.

Place pan under the broiler until skins 

of vegetables are wrinkled and blackened.

Peel skins off of tomatoes and chop to desired consistency in your food processor.

With the tomatoes I also add:

 1/2 large raw red onion

a large handful of cilantro, stems and all.

Salt, pepper, chili powder, cumin, a healthy squeeze of lime juice, and Mexican oregano...

 as much as your heart tells you to add.

Pour into jars and enjoy on 

EVERYTHING!

Happy Summer and check out all the things growing in my garden at

#CreamerGarden on Instagram

Growing Medicine

Not only am I growing vegetables and flowers in my garden, I'm also growing MEDICINE. 

 

Medicinal herbs, that is.

My favorite by far is Holy Basil.

I've been drinking it in tea daily, but I want to make it into a tincture to last through the winter months when I can't grow basils.

Tinctures are liquid, highly concentrated herbal extracts made by soaking herbs in alcohol, vegetable glycerin, or oil.

To make Holy Basil tincture:

Rough chop enough Holy Basil to fill a jar 3/4 full.

Pour (at least 80 proof) vodka, gin, or brandy over the herb to cover.

Cap, label, and set in a dark/cool place 

for six to eight weeks.  

Shake mixture up every now and then.

At the end of your six-ish weeks, strain out the plant matter and decant into dark glass 

dropper bottles.

Take 10-20 drops in a glass of water daily.

Holy Basil has compounds that alleviate anxiety and depression, increase mental clarity, help to decrease age related memory loss, and fight inflammation in the body.

All of that goodness and healing,

just growing right outside of my back porch!

Tomatoes in Season...and in Sandwich!

Just look at that basket and tell me why anyone would want to grow just an ordinary round, 

red tomato?

And then just look at that sandwich and tell me 

why anyone would want to eat 

anything else all summer?

Lactofermented Jalapeno Hot Sauce

I'm experiencing a first in the garden this season,  my peppers are producing earlier and faster than anything else in the garden.  I found myself with a huge basketful of jalapenos, so I decided to make a batch of lactofermented jalapeno hot sauce.

I chopped up all my jalapenos and added some milder peppers from the garden.  I not only want this stuff to be hot, I want it to be flavorful!  I also chopped some small, but sweet, onions and several cloves of garlic...also ALL from the garden!

Then you cover the vegetables with a brine:

4 cups purified or distilled water

3 tablespoons sea salt

The vegetables MUST be submerged 

below the brine!

You can use a ziplock weighted with water, 

a small glass, or an inverted lid.

I use these glass weights made specifically for fermentation because I do this all the time, 

and I'm super extra.

Label and date your ferment and place in a cool place.  Here in south Texas, these should be ready in a week, but it can take up to three weeks.  

These will develop a nice pickled taste over time, so start tasting after a week until you get the flavor you like.

When your peppers have fully fermented to your taste, pour out (but reserve) about half the liquid and pulse vegetables in a blender.  Add the reserved liquid until you get the consistency you desire. If you like a thinner sauce, you can strain before bottling. You can also adjust the seasonings at this time if you like by adding cumin, celery seed, cilantro, etc...

This hot sauce is not only good but it's good for you!  Lots of good probiotics teeming in this stuff.  Keep in the fridge for months and enjoy!

The Summer Garden

Summer is just around the corner, and I couldn't be more excited about my upcoming garden! This year, I have decided to grow some new and exciting varieties that I can't wait to see flourish. The three varieties that I am most excited about are the Yellow Stuffer Tomato, Yum Yum Peppers, and Tromboncino Squash.

The Yellow Stuffer Tomato is a unique variety that I have never grown before. As its name suggests, it is a tomato that is yellow in color and has a hollow center that is perfect for stuffing. This tomato is perfect for making stuffed tomatoes, which are a delicious summer treat that I can't wait to try.

Another new variety that I am excited to grow this summer is the Yum Yum Pepper. These peppers are a sweet variety that is perfect for snacking on or adding to salads. The Yum Yum Pepper is also great for stuffing, and I can already imagine all the delicious recipes I can create with them.

Finally, I am excited to grow the Tromboncino Squash this summer. This is a unique squash variety that is known for its long, slender shape and mild flavor. The Tromboncino Squash is perfect for grilling, roasting, or adding to soups and stews. I love the versatility of this squash and can't wait to experiment with different recipes.

Overall, I am incredibly excited about my upcoming summer garden and can't wait to see these new varieties grow. I know that they will add a unique and delicious flavor to my meals, and I can't wait to share them with my friends and family. Gardening is a rewarding experience, and I can't wait to see the fruits of my labor this summer.

The Homeschool World Series

The Homeschool World Series was held in Auburndale, Florida, during the first week of May, and it was an unforgettable experience for everyone involved.

This was Daniel's second year to go to Florida.

Daniel played multiple positions during the tournament, including pitcher, catcher, and first base. His versatility was a huge asset to the team, and he was able to showcase his skills in all three positions. He worked tirelessly throughout the tournament, always pushing himself to perform at his best.

One of the highlights of the tournament for Daniel was his performance at the plate. He hit .421 throughout the tournament, showcasing his impressive hitting skills and contributing to the team's overall success. His hard work and dedication paid off, and he was named as an All American, a well-deserved recognition for his outstanding performance.

The Homeschool World Series was an incredible experience for both the players and their families. The atmosphere was electric, and the level of competition was intense. Watching Daniel and his team compete against other talented homeschool teams from across the country was inspiring, and it was clear that every player gave it their all on the field.

Overall, the Homeschool World Series was an unforgettable experience, and we are incredibly proud of Daniel and his team. The tournament was a testament to the hard work and dedication of homeschool athletes across the country, and we are grateful for the opportunity to be a part of it. We look forward to seeing what the future holds for Daniel and the rest of his team, and we are excited to see where their talents will take them next.