Welcome back! This weeks show is a blast, we have on tap:
- Listener John M has a flicker account with awesome pictures
- Science Friday did a piece on local food.
- Caroline on the Farm Phone, 206-202-GOAT
- Round up!
- Focus on an Animal: Rabbits
- Running and the weather
- A wedding
Please call into the Farm Phone, 206-202-GOAT with your comments or questions! Email us at firstname.lastname@example.org, or leave a comment!
Update: If you’re in itunes I’m sorry if you got Science Friday as this weeks show. WordPress has an awefull feature where any mp3 links show up as the enclosure. This post should correct that.
Recipe’s and such are discussed in the post.
1 stick cinamon
1 tsp whole cloves
1 tsp mustard seed
1 tsp celery seed
1 cup vinegar
8 pounds tomatoes
1 cup chopped onion
1/4 tsp cayenne
1 cup sugar
1 tbsn salt
Place cinamon stick, cloves, mustard seed, and celery seed in a spice bad; add to vinegar. Bring vinegar to a boil; remove from heat and let stand. Peel, core, quarter and seed tomatoes (we run them through the food mill). Combine with onion, and cayenne. Simmer until soft. Puree using a food processor or food mill. Add sugar stirring until dissolved. Bring to a boil. Reduce heat and simmer until reduced by half. Remove spice bag from vinegar, and add vinegar and salt to the tomato mixture. Simmer until desired consistency. Cool, ladle into jars and freeze.
This year if we were to make it I would just simmer the tomato into sauce first, and do the rest after. Be careful, it’s easy to burn the sauce once you add the sugar.