Yesterday, my husband decided the time was right and he and the boys harvested the vegetable garden as well the greenhouse.
I the kitchen, we now have piles of chiles, a few pumpkins, marrows and tomatillos. Pounds and pounds of tomatillos. They are a relative of the cape gooseberry, and the best thing to do with tomatillos is to make salsa verde. This is a cooked green chile sauce with tomatillos, chiles, onions, vinegar and coriander and cumin.
My husband has also pointed out not unreasonably that I am the person who does all the preserving.
Salsa verde is relatively easy to make, if 1. you have a food processor to chop things (mine bit the dust in September), 2. a hot stove (the Aga needs to be shut off later today as it is getting serviced tomorrow) so this means it needs to be done today. 3. time -- I have a to do list the length of my arm. SIGH. It will get done...
Why is it whenever you are busy, more things keep being added?
Roll on Sorrento at the end of the month.