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Posted by Dr. Zachary Smith on October 12, 2009, 12:13 pm
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> I grew up in Texas and this
> was how we ate pinto beans -- poured over a bit of cornbread and
> dressed with chow chow.
We always ate them with some diced doxie, spiced spaniel, or teriyaki
terrier.
The folks across the river always garnished theirs with different
varieties of DSH kippered kitty...
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Posted by ME-Judy on October 12, 2009, 2:27 pm
I'm Soooo envious of your tomato crop! Up here in the NE U.S., we'd had too
much rain in May/June and a cooler summer with less sunshine - we got a
tomato-blight and hardly got any good tomatoes! In fact, the garden experts
suggested NOT to compost the plants - it'll spread the virus/blight over to
the next year's crops! Rather, they said to send them to the local garbage
dump instead. Please eat a yummy BLT for me!!!
ME-Judy
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> We had a freeze warning two nights ago and then last night was the
> real deal. Only the asters are still in bloom. When we saw how cold it
> was going to be we headed out and pulled everything off the tomato
> bushes. The tomatoes were prolific t his year. We brought in tons of
> ripe tomatoes and triple tons of green tomatoes.
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Posted by amy in CNY on October 12, 2009, 2:54 pm
this sounds so good, i had to copy it! i missed the fried green
tomatoes this year, we didnt have
many good sized tomatoes to use for that. and i didnt can anything
this year.
i did however, make grape and strawberry jam/jelly.
i'm going to try for blueberry jam this weekend. and go get apple
cider saturday.
mmm.
life is very good.
amy in CNY
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Posted by Edna Pearl on October 12, 2009, 3:27 pm
Oh, what a wonderful post!
It's still summer here on the Gulf Coast; even hotter and more humid that
August was. Strange weather this summer. My SO's tomatoes did not do well
this year. Our best crops were Anaheim chilis, "ajis dulces" sweet chilis,
and herbs. I love Anaheim chilis and use them for recipes from "The Taos
(NM) News." (I love Taos and have spent a lot of time there.) We have a
freezer full of green chilis for the winter, as well as "sofrito" made from
the ajis dulces.
We won't get any autumn leave colors around here because it's mostly
evergreens and pecan crops. In a few more weeks, we can drive a few towns
north to see the leaves change. I appreciate our yankee and Canadian
friends posting pictures of their autumn leaves.
My SO has always liked to bake, which I do little of, while I love to cook.
My SO became the beneficiary of his family's recipes. His family hails from
North Dakota, so the recipes are a lot like what you hear Garrison Keillor
talk about on Prairie Home Companion -- caramel rolls, hamburger hot dish,
potato salad, keechli, other stuff in German that I can't remember :-) I
gave him a little basket-box for the recipes and photocopied the older, more
fragile copies of recipes in his mother's and aunts' hands. He has become a
good, simple cook over the years.
In a few more weeks, we'll spend the day making strudel for our family, and
freeze most of it for the holidays.
ep
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> We had a freeze warning two nights ago and then last night was the
> real deal. Only the asters are still in bloom. When we saw how cold it
> was going to be we headed out and pulled everything off the tomato
> bushes. The tomatoes were prolific t his year. We brought in tons of
> ripe tomatoes and triple tons of green tomatoes.
> The ripe and almost ripe went to friends and into refrigerators and
> some went for salsa. I made BLTs and all sorts of goodies. Then I
> started chopping green tomatoes. In the past two days I've made and
> canned 24 pints of green tomato chow chow. I grew up in Texas and this
> was how we ate pinto beans -- poured over a bit of cornbread and
> dressed with chow chow. When I was a kid I could tell which of my
> relatives had made the chow chow on my plate just by tasting. Aunt Edd
> made hers hot and not so sweet. Aunt Doot chopped the heck out of her
> vegetables and made the chow chow hot -- she hid tiny screaming hot
> peppers (whole) in with the other veggies -- and incredibly sweet.
> Granny's chow chow was chopped big and tasted mild and just sweet.
> Perfection. The chow chow recipe was from Dad's family, guarded like
> the crown jewels. My mom never got the recipe, and neither could I.
> Then the year my first son was born DH and I picked him up and flew to
> Texas for the family reunion. He was 6 months old and still nursing
> and everybody was charmed by him. My Granny was 100 years old, my Aunt
> Edd was well into her 70s. My cousin and I (she had a baby too, and
> while I nursed my son she bottled her daughter and we talked for the
> first time in years) talked about how we had been turned down when
> asking for the chow chow recipe. Well, as the day was ending and we
> were packing to leave for the airport, my aunt took me aside and
> handed me a stack of recipe cards. She said something dear and
> wonderful about me being a woman now (I was 30 years old) and how all
> the aunts approved that I was breastfeeding. I got all the "family"
> recipes that day. And I found out later that my cousin didn't. I sent
> them to her. Our generation maybe sees things a bit different.
> So this year, I grew my own tomatoes for chow chow, fist time in 15
> years I've made it. Tomorrow I'm going to put a pot of beans on to
> cook with ham hock. When they're nicely tender, I'm going to make
> buttermilk cornbread and then I'm going to feast. Life is good.
> Sunny
> tired enough to drop but happy
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Posted by Gen on October 12, 2009, 8:53 pm
Where in ND is he from. My DH grew up there and I consider Minot home.
Gen
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> Oh, what a wonderful post!
.
show/hide quoted text
> My SO became the beneficiary of his family's recipes. His family hails
> from North Dakota, so the recipes are a lot like what you hear Garrison
> Keillor talk about on Prairie Home Companion -- caramel rolls, hamburger
> hot dish, potato salad, keechli, other stuff in German that I can't
> remember :-)
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> was how we ate pinto beans -- poured over a bit of cornbread and
> dressed with chow chow.