P.O.P. (Peach-Onion-Pepper) Salsa

I attended a church potluck back on Labor Day at a member’s house.

I brought what I thought was an exotic tasting peach salsa, and was not really sure how it would be received.

It turns out that those folks have an appreciation for the exotic! It got eaten up and I have had a request for the recipe, so here it is.

I combined a couple of recipes off the internet and added what I had on hand.

I know the next time, it will be a different combination.

I had a case of peaches to convert in salsa, about 40 lbs.

I cut up about 6 peaches and with two candy onions and part of a jalapeño pepper per batch. It took a lot of batches.

Since I left the seeds in it, it was pretty powerful.

I cooked it all down and put it in canning jars.

It only takes five minutes in a boiling water bath canner at my altitude.
Check the National Center for Home Food Preservation for recipes and altitude safety requirements.
They even have an on-line course.

Peach Onion Pepper (P.O.P.) Salsa

Per batch, cut up about a dozen peaches.
Add two onions per batch.
Add one jalapeno pepper with or without seeds, depending on how fiery you like it.
Add 1/4 lemon juice.

I let it all cook down, then filled the pint canning jars and processed in it the water bath canner.

It is tasty straight out of the jar, with chips or meats. I think the flavor even improves when it is heated.


© 2014 Kathryn Hardage


Pumpkin-Applesauce Tarts

To make my new pumpkin-applesauce tarts, I combined my previously canned spiced applesauce with baked pie pumpkin. I set up the paper muffin cups in the muffin pan.

The next morning, I mixed up the basic pie crust from the Wheat-Belly Cookbook (almond meal flour and coconut oil – it is so very good!) and put spoonfuls in the bottom of the muffin cups. I added the applesauce-pumpkin mixture and baked it for 45 minutes.

Now we have an easy and healthy fruit-veggie dish that has a dessert crust for either a side dish or for dessert, itself.

It tastes just fine at room temperature, but when I reheat it, the coconut oil flavor really permeates the rest of the tart.

© 2014 Kathryn Hardage

Making Turkey Soup

When I make soup, I like it to have enough of a variety of ingredients to make it a whole meal. That way when I pack it in pint jars, I have a meal that is ready to eat (MRE) whether I am eating at home on my deck overlooking the meadow in the country or sitting at my desk in town.

Since I like it to be as nutritious as possible, I make my own stock to begin. Then I can add the variety of vegetables, plus rice or pasta which gives a particular batch its individual flavor. Experimenting with seasonings adds even more variety.

My basic vegetable combination is onion, celery, garlic and carrots. I sauté them with salt and pepper and any other spices I am trying out.


For turkey soup, I start by baking an organic turkey with the spices I like. Then I debone it, saving the bones to make stock. At my husbands suggestion, I now wrap the bones up in cheesecloth so I don’t have to fish them out of the stock. I add water to fill the pot and simmer it to let the bones and water turn into stock.

This time, I added turmeric and cumin since I was looking for more of a taste of India. I will need to research this a little more; it turned out milder than I wanted. However, the turmeric acted as a wonderful natural die for the cheesecloth. After I washed it and set the color with vinegar, I ended up with some nicely textured and colored fabric for my journals!


To continue with the turkey soup, after I finish sautéing them, I add the vegetables and spices combined with the turkey in pint jars to pressure can.

Look up the time for pressure canning for your altitude at http://nchfp.uga.edu.
Cook it all up now and then simply enjoy your homemade canned turkey soup during the next week.

© 2014 Kathryn Hardage

Coordinating the Cooking

When I plan the menus for the week, I base it on what is in my co-op box or what I buy at the Farmer’s Market, plus what I need to add from a grocery store.

Sometimes there is food from unexpected resources. For instance, when we picked up some straw bales for photo props, there were also leftover pumpkins from fall displays. Therefore, I was able to bake and cube pumpkin for canning.

Once I have all the ingredients, I write down the order of what I am going to cook.

This allows for preparing the food to be pressure canned, water bath canned, baked or cooked on top of the stove.

I love being able to use previously canned food from my bulk canning to combine with fresh ingredients to create soups, stews, and conserves.

I am adding previously canned broccoli or asparagus to my turkey soups. I am adding previously canned spiced applesauce to my pumpkin tarts and adding cranberry conserve to my pumpkin breads.

I sauté vegetables to add to turkey for soup, then pressure can it.

I cooked four types of greens (chard, kale, collard greens and mustard greens) to add to the turkey and pasta.

Keeping this process rolling lets me prepare and preserve food in advance. I enjoy cooking many dishes all at once.

Then I can sew or write knowing that I have nutritious meals ready to eat (MRE’s).

© 2014 Kathryn Hardage

Chapter 23 of “Art and Physics “

I am not able to absorb the information in a steady flow in this book, since it introduces concepts that are so foreign to my day-to-day vocabulary.

So, I read a new chapter every so often.

I have been waiting to be able to read this latest chapter for several weeks.  During the reading of it, my mind shut down and I simply went to sleep for about ten minutes or so.  Then I was able to revive and finish the chapter.

I learned that the modern artists who portrayed subjects in various spacial and time relationships to each other were, once again, ahead of the physicists in studies of gravitational forces.

Schlain’s premise includes the prescience of artists in perceiving and expressing many of the things which scientific theories demonstrate mathematically later.

It will be a while before I can continue to the next chapter, I am sure.

If you would enjoy reading this amazing topic, the comparison between the two disciplines and their time periods of expression and exploration, here is the link for the book.  ART and PHYSICS by Leonard Schlain.  http://www.abebooks.com/Art-Physics-Parallel-Visions-Space-Time/14544972496/bd?cm_mmc=gmc-_-gmc-_-PLA-_-v01

© 2014 Kathryn Hardage

Recycled Produce Bags

I noticed empty mesh produce bags that had held fifty pounds of onions at my co-op pick-up site.

There were three of them, so I converted them into shopping bags for myself.

I knew I would not be carrying fifty pounds of anything, so I was sure they would be strong enough.

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Since there was a winter market coming up for the Coppell Farmer’s Market, I decided to ask if they still had space and if my product would be appropriate.

Meanwhile, I started tracking down a supply of bags, just in case.

Usually, I have several projects going on at once and they all take a while to get started.

Not this time!

I paid the application fee, got approval, and have been sewing up bags with colorful webbing handles.

The market is tomorrow.  http://coppellfarmersmarket.org/events/

I also put my fiber art journals down as a product, so I will be taking them as well.







What a quick start!

We will see what happens.

© 2014 Kathryn Hardage


Getting Ready to Make Turkey Soup and Pressure Can Black Beans

Since we ate up all the chicken soup before I could can it, I decided to make turkey soup this week.

I bought an organic turkey, just under ten pounds, and baked it with lots of spices – garlic salt, cumin, red pepper flakes, chili powder. I poured olive oil over it, and placed it in the pan, breast side down. I added water to give it more moisture.

It took about two and a half hours to cook until the juices ran clear.

While the turkey was baking, I took a pot of black beans I had already soaked and cooked out of the refrigerator. To flavor them in the jars, I filled pint canning jars half full with black beans, then added a quarter slice of bacon, fresh chopped onions and celery, then filled the jar with more black beans.

Since I have three more pints left to go and I prefer to fill the canner, I made mushroom – sausage dressing with onions and celery, then added a quart of broccoli and a quart of asparagus which I canned last fall, to turn it into soup. One chipotle pepper adds a bit of heat to the flavor. I cooked a pot of “bean threads” pasta to complete the soup.
(Instead of pasta made of wheat flour, I buy “bean threads” made with green bean flour at the Asian grocery store.)

Now that the first batch of eight pints of black beans is done, I have added the three pints I have left and filled the canner with mushroom-sausage-vegetable-pasta soup.

© 2014 Kathryn Hardage