Log wall on left almost finished |
Despite the early start of winter, Mother Nature pulled a fast one. In late October and early November, temperatures rose to the low 40s during the day! Never before have we been able to kayak on the lake as late as October 25. We glided between and crashed through thin ice floes, which I find ridiculously fun. In prior years, we enjoyed the companionship of river otters when the lake is partially frozen. This year, none, but a rather sad visitor – a gray, first year swan, who apparently lost track of his or her migrating parents. I don't think he/she will contribute to the gene pool.
Lake Ice Expanding |
We always have two lists of projects to undertake – outdoors and in. Outside, we had fun clearing two sinuous trails through the woods to previously identified beetle-killed spruce trees for future firewood. We identified 26 on one trail and 20 on another. Each trail is about 6 feet wide to accommodate the ATV and trailer, with one or two wide circles so the vehicle can turn around. Since this is a first growth forest, many of the trees are old and 2 + feet in diameter at the base. One reader in Wisconsin wrote me, "Are those enormous BIRCH TREES ???"
Late October Sunset |
Wrapped Run |
During the rainy days this month, I was inspired to try recipes for the green tomatoes that I harvested in September (we have a short growing season) and then ripened indoors in brown paper bags and boxes. (The ethylene is contained in the packaging and helps to ripen the fruit).
------------------------------
Enjoy
RECIPES: Raw Salsa Verde and Roasted Tomato Compote (thicker) or Salsa (thinner)
SALSA VERDE
Ingredients:
2 lbs green tomatoes
1 onion
½ to 1 cup of jalapenos (or milder peppers, if preferred), to taste
Juice of 2 lemons or limes plus zest or ½ cup vinegar
cilantro to taste
salt
Directions:
Chop the tomatoes, onions, jalapenos, cilantro, and garlic.
Dump in a food processor.
Add the citrus juice and/or vinegar.
Blend to a chunky or thin texture, as desired.
Serve an hour or so later, or refrigerate/freeze.
ROASTED TOMATO COMPOTE or SALSA
Ingredients:
2 lbs red tomatoes
1 onion
½ – 1 cup jalapenos or other peppers, to taste
4 garlic cloves
2 TBS honey or sugar
a drizzle of olive oil
Optional: can sprinkle with dry herbs, such as Italian or dill.
Directions:
Preheat oven to 400/450 or broiler.
Drizzle the sliced or chopped vegetables with a little olive oil and then spread out one layer thick in one or more roasting pans.
Since you are going to puree everything, cook until soft. Depending on the size of your pieces, roast for 10 – 15 minutes or broil for about 5 minutes.
Cool. Pour the soft vegetables into a food processor. Blend with a bit more olive oil.
Serve it as a thick compote with chicken or pork, or spread it on pizza dough (I do the latter).
Or thin it with vinegar as a salsa. The flavor is darker and sweeter than a raw tomato salsa.