Farmer Fred Salsa

2 lbs. of very ripe tomatoes (Celebrity, Ace, Big Beef)
 
2 to 4 warm to hot peppers, seeds removed (Inferno, Numex Joe E. Parker or Anaheim) (Wear Rubber Gloves)
 
One-half of a home grown onion (preferably a yellow,
such as Stockton yellow, Or Stockton Red)
 
One-half cup fresh cilantro (remove stems)
 
2 cloves minced garlic
 
2 tsp. sugar
 
2 TBS juice from a fresh lime
 
Garlic salt (to taste)
 
Dice the tomatoes. (or use a food processor...very briefly).
 
Chop the peppers, onions and cilantro in a food processor.
 
Stir all ingredients, including the garlic, sugar, garlic salt
and lime juice, together.
 
Makes about 3 cups.

"Sweatin' Up a Storm" Chili

3 medium onions (Stockton Red)
2 medium sweet peppers (Tequila, Flamingo or Gypsy)
3 stalks celery
3 cloves garlic
1 serrano chili pepper (remove seeds)
1 jalpeno chili pepper (remove seeds)
1 Fresno or Anaheim chili pepper (remove seeds)
For sadists and mosochists only: Leave the seeds in the peppers.
8 lbs chuck, coarsley ground
30 oz. fresh tomatoes (peeled and cored)
15 oz. tomato sauce
6 oz. tomato paste
7 oz. diced green chilies (canned)
2 or 3 fresh bay leaves
2 Tbs fresh oregano
4 Tbs fresh cilantro
1 Tbs fresh parsley
1 Tbs cayenne pepper
6 oz. chili powder
1 Tbs crushed cumin seed
12 oz. Carte Blanca beer (You may consume 6 oz. of this directly)
12 oz. spring water
Add garlic salt to taste
Add Tabasco sauce to taste
Dice and saute first seven ingredients. Add meat; brown.
Add remaining ingredients.
Add enough water just to cover the top of the ingredients.
Cook for three hours on low heat. Stir often.

Makes 24 servings. Freezes well. Supply diners with sweatbands.


This chili recipe took first place in the 1984 Sacramento
Media Chili Cookoff. The Secret? Home grown ingredients,
especially the tomatoes, peppers, garlic and onions!

For best results, use paste tomatoes. Recommended varieties:
San Marzano, Classica, Viva Italia, Polish Linguisa or Roma VF.

Fruit Smoothies

Add ingredients to a blender:

One cup of your favorite fruit. My favorites for smoothies
include mulberries, cherries, pluots, blueberries or peaches.

One and a half cups orange juice or apple juice, along with One-quarter cup non-fat milk.
OR:
2 cups almond milk.

One cup vanilla yogurt.

One banana.

Six tablespoons soy protein powder (optional).

Blend thoroughly. Refrigerate unused portion.

Makes 40 oz, about five servings.

175 calories per serving.
30 grams carbohydrates per serving.
7 grams protein per serving.

Note: to enjoy this delicious drink throughout the year,
vacuum seal and freeze your excess cherries, mulberries
and blueberries. Cut excess pluots and peaches into chunks;
seal and freeze.

Experiment with other fruits, including plums, apricots,
cranberries and nectarines!

Easy Plum Freezer Jam

Easy Plum Freezer Jam

Pit and chop three cups (about three pounds) of fresh, ripe plums. Put into a large bowl.

Add half cup of fresh lemon juice.

Stir in one small box of pectin. Stir every five minutes for thirty minutes.

Stir in one cup light corn syrup.

Stir in four and a half cups of sugar. Stir for three minutes or until sugar is dissolved.

Clean with boiling water and then thoroughly dry seven, one-cup containers. Fill containers to within a half-inch of the top with the jam. Cover. Let stand at room temperature for 24 hours. Then,

Freeze containers for up to one year. Place into refrigerator before using to thaw. Will last in refrigerator for three weeks