These German Johnsons are really pretty this time.
seen from Vietnam

seen from China
seen from Russia
seen from United Kingdom
seen from United States
seen from United States
seen from Mexico

seen from Türkiye

seen from Czechia
seen from Mexico
seen from Mexico
seen from Kazakhstan
seen from Türkiye
seen from United States
seen from Belarus

seen from Czechia
seen from United States
seen from United States
seen from Netherlands
seen from United States
These German Johnsons are really pretty this time.
Once I've got them all blanched, it's on to skinning and quartering. Skins, cores, and squeezed-out juicy middles go in one pot, meaty quarters in another. Any gross or weird bits go in the compost, because the skins etc will get cooked down and put through the food mill to be soup.
These will make seven, or maybe eight, bushels of tomatoes canned this year. This *might* be enough.
Today I got my last round of canning tomatoes for the season. Out of six boxes, only two are the usual round red ones. The other four boxes are these lovely pinks - I'd guess they're German Johnsons 😊
more tomato canning
It's been a couple days! The last few have been somewhat lazy, though my man and I canned some more tomatoes that were ordered from EatWell Farm in bulk. We got 40 pounds of tomatoes (but didn't get the jars in time, so had to throw out about 1/3 to rot) and finally got them canned on Tuesday. Last night we used some extra to make a tomato sauce (threw in some onion, garlic and basil) over whole wheat spaghetti. Lovely
The night before in the rush to get to canning I reheated some lentil soup from the weekend. Monday I made a quick rice and bean salad with a beautiful tomato, the darker green sweet peppers and cheese. I love cheese.
tonight, since I have an overabundance of zucchini, I'm going to try out a zucchini pancake recipe from the Farmer's Almanac website! It actually came from a commenter - Shirley Hillaker in 2011. I thank you!
Zucchini Rounds: 1/3 C Bisquick Mix
1/4 C Grated Parmesan Cheese
1/8 tsp pepper
2 eggs slightly beaten
2 C shredded zucchini (don’t peel)
2 Tbls butter
Stir Bisquick, cheese and pepper, stir in beaten eggs until mixture is moistened, fold in zucchini. Melt butter in frying pan cook like pancakes, serve with butter and garlic salt. I even like mine with maple syrup. If large zucchini seed it first.
we're gonna pair that with some roasted potatoes and call it dinner. picture later for ya's.
~TML