As requested – here is our Roasted Tomatillo Salsa Verde. I’m glad we overplanted these. Since everything did so poorly, we ended up with a small batch of excess tomatillos. The trick on this Salsa Verde is to know when to harvest the tomatillos and get a mix of ripe, overripe, and almost ripe fruit.
We are a long way from self sufficiency, but we have made a dent. One of our primary goals is to produce as much of our food as we can. We don’t really have an interest in keeping cows, meat chickens, or such – but produce is another matter. We had hoped for a massive
A couple of weeks ago I posted an entry for Sweet Red Wine – Part 1. That post covered the set-up to primary fermentation using store-bought grape juice, sugar, and bread yeast (gasp – again with the bread yeast). The fermentation of the wine was done around the 18th of July. It had come down
