Ketchup, Cultures, and County Fairs

This long hot summer is almost over! We've had our first pickle in months at a friend's house on Monday.

We made ketchup from Nourishing Traditions but we spiced it up. We doubled the garlic and tripled the cayenne; Cajuns and Texas boys prefer strongly flavored condiments.

The ketchup will be featured in the Ft. Bend County Fair at the end of the month, BUT the judging is apparently all about presentation. What?!? No taste test? Strangeness

I'm just glad to be back in the kitchen, culturing good food and community connections.

Sept Pickle

We are doing a basic spice pickle this Sunday afternoon at EconGrrl's house. Come one, come all, and bring your garlic peeling expertise. We'll try to take good pictures.

This chart of Asian spices comes via Flickr. Thanks avlxyz!

Birthday Love Pepper Batch

John's birthday was celebrated with both organic and local love this year! Stacey Roussel's polychromatic carrots were added to Brad n Jessica's garden-fresh jalapenos, serranos, and fresno peppers. A couple pounds of sweet red, yellow, and orange lil' bell peppers added bulk and the liquid remains of the last batch of orange relish added garlic, onion, and some inoculants. I'm expecting this batch to be sweet and hot, just like an approachable peck of pickled peppers should be!