Monday, August 26, 2019

Salsa Recipes




Shirley’s Salsa Recipe (A Staff Favourite)

8 cups Peeled, chopped Tomato
(Pour boiling water over room temp tomatoes to peel easily)
2 cups Diced Green Pepper
2 cups Chopped Onion
1.5 cup Diced Sweet Red Pepper
1 Diced Jalapeno Pepper (one is very mild, most people like more)
2 cups Vinegar
1/2 tsp Garlic Powder or fresh garlic.
12 oz can Tomato Paste
3 tbsp White Sugar
3/4 tbsp Salt
1 tsp Paprika
3/4 tsp Oregano

Bring to boil.  Simmer for 1 hour.  Pour in hot jars and seal.






The Super Duper (Hot)

This salsa freezes without losing its rich flavor if you have any leftovers.

1 tbsp. vegetable oil
1 med. onion, diced  4 med. tomatoes, diced
1 can (15oz) tomato sauce
3 jalapenos, seeded and diced
1 bell pepper, seeded and diced
1 tbsp. dried cilantro, crushed
1 tbsp. white vinegar

Simmer together oil, onion, tomatoes, tomato sauce, jalapeno, bell pepper and cilantro for 1 hour.  Remove from heat and stir in the vinegar. Let cool, yield 2 ½ cups.



HOT Stuff

Watch out for this one!

3 med tomatoes, chopped
6 tomatillos, husks removed, chopped
1 jalapeno, seeded and diced
1 tbsp. lime juice
6 green onions, cut in ½ inch pieces
½  bunch fresh cilantro, minced

Combine all of the above and chill.  Add a tbsp. of paprika to brighten cooked salsa. Yield 2 cups.

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Monday, August 19, 2019

Tomatillo Recipes


A collection of our favourite Tomatillo Recipes

Tomayo Tomatillo
Original Green Salsa

2 pounds tomatillos, husked and cut in half
3 green tomatoes, chopped
1/2 cup olive oil
2 mild chili peppers, chopped
1 shallot, chopped
5 sprigs cilantro, chopped
1/3 cup distilled white vinegar
1/4 cup garlic powder to taste
1 teaspoon salt

Place the tomatillos, tomatoes, oil, chili pepper, shallots, cilantro, vinegar, garlic powder, and salt in a large saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer for 15 to 20 minutes until the tomatillos have softened. Pour into a blender, and puree until smooth. Chill and serve.


Tomatillo Chile Jam

600g tomatillos, washed and roughly chopped
4 red chilies sliced into rounds
5 garlic cloves garlic, peeled and sliced
2 large thumbs of ginger, julienned
150ml cider vinegar
350g sugar
1 tablespoon Malden sea salt

Put all ingredients except salt in a heavy bottom pan and bring to a boil then reduce to a simmer skimming any foam that rises to the surface. Simmer until mixtures thickens to the consistency of jam, about 40 minutes, then add salt. Taste and adjust seasoning then cool and refrigerate. By Anna Hansen, Chef's Conference 2004.

Tomatillo Salsa Verde Recipe


1 1/2 lb tomatillos
1/2 cup chopped white onion
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
1/4 teaspoon sugar
2 Jalapeño peppers, stemmed, seeded and chopped
Salt to taste

Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
Place tomatillos, lime juice, onions, cilantro, Jalapeño peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.
Serve with chips or as a salsa accompaniment to Mexican dishes. Makes 3 cups.

Tomatillo Sauce with Cream

Use this sauce with grilled or poached fish, especially salmon, or pan-fried chicken cutlets.

1 pound fresh tomatillos, husks removed (about 12 large tomatillos), or one 15-ounce can tomatillos, drained
1/4 cup vegetable oil
1 commercial corn tortilla
1 small onion, chopped
2 garlic cloves, chopped
2 fresh serrano or jalapeno chilies, stems and tops removed (more can be used to taste)
1 cup cilantro leaves (l large bunch cilantro, leaves stripped)
1 teaspoon sugar
2 tablespoons unsalted butter
1 cup heavy cream
Salt to taste

Place fresh tomatillos in a medium saucepan and add water to cover (about 3 cups). Bring to a boil and cook uncovered on high heat until tomatillos have changed color, about 5 minutes. Drain, reserving l/2 cup of the cooking liquid. If using canned tomatillos, omit this step.
In small heavy skillet, heat the oil until almost sizzling and fry the tortilla until crisp and golden. Drain it on paper towels and when cool enough to handle, break into pieces.
Place the cooked tomatillos with the reserved liquid in container of blender. (If using canned tomatillos, no extra liquid is necessary.) Add the chopped onion, garlic, chilies, cilantro, broken tortilla pieces, and sugar. Process for about l minute, or until smoothly pureed.
In a medium saucepan, heat the butter over high heat until hot and bubbling. Add the tomatillo mixture and heavy cream. Season with salt to taste. Bring to a boil over high heat; reduce heat to low and simmer for 5 minutes or until somewhat thickened.  YIELD: about 3 - 3 l/2 cups.
Can be kept up to a week tightly covered in refrigerator. It may break down and look curdled but will smooth out when reheated.

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Friday, August 2, 2019

What's Blooming at Veseys This Week? August 2, 2019

Here's what's blooming around Veseys this week in beautiful York, Prince Edward Island











Tomato Trials in the "Hot Field"









https://www.veseys.com/ca/

Monday, July 22, 2019

Is it time to harvest your Ground Cherries? Wondering what to do with all those delicious berries?




Ground Cherry Preparation and Storage Tips

The papery calyx must be removed before use. If you find the berries inside to be a bit on the green side, leave in shallow container, uncovered for 1 – 5 days, in warm, dry place, to ripen.

They can be stored in a well-ventilated, cool place with their calyx attached for up to 6 months with good results. With their calyx removed, they can be stored refrigerated for weeks.  They freeze well for year-round use.

To freeze, remove husk, rinse, pat dry and freeze on cookie sheet in 1 layer. When frozen, loosen and store in ziplock, freezer weight bag. Frozen ground cherries can be used like fresh in any cooked application.

Ground cherries can be dried.  Halve and place individually on drying rack until dry but not brittle. Store in air-tight container for up to 3 months.

Aunt Molly's Organic Ground Cherries

Ground Cherry Recipes


Ground Cherry Jam
2 lb ground cherries; 8 cups husked
4 cups sugar
1 cup water
2 lemons; grated rind & juice

Husk and wash the ground cherries carefully. Measure the sugar and water into a large kettle. Bring to a full rolling boil, and boil for 2 minutes.
Add the cherries, lemon rinds, and juice. Bring to a full rolling boil again, reduce heat and simmer for 5 minutes. Remove from heat, cover with a clean towel, and let stand overnight.
Next day, return to the heat, and again bring to boil. Reduce heat and cook gently until transparent (about 15 minutes). Immediately pour into hot, sterilized, glasses.  Seal at once.

Ground Cherry Preserve

6 cups ground cherries, husked
1 cup water
8 cups sugar
1/4 cup lemon juice (2 lemons)
1 1/2 cups light corn syrup

Put fruit in large kettle. add water and bring to a boil; simmer for 10 minutes. Add sugar, lemon juice and syrup. Bring to a boil again; simmer 30 minutes.
Remove from heat and let cool overnight. Next morning, heat to boiling and pour into hot jars and seal.
Note: if you prefer thicker preserves, refrigerate again overnight and heat to boiling in the morning. Then pour into hot jars and seal.

Ground Cherry Gazpacho

1 ½ c. husked ground cherries (about 3 pints)
enough water to cover
1 small white onion (cippolinis would work)
2 medium cucumbers
¾ tsp. green peppercorns (from Penzey’s)
1 small bunch of cilantro, stems removed
¼ c. basil leaves, lightly packed
2 tbsp. lime juice
1 tsp. salt
small red cherry tomatoes, halved for garnish

Place the cleaned ground cherries in a sauce pan. Cover with water and
bring to a boil. Reduce heat and simmer until tender, about 10 minutes.
Cool ground cherries. Peel and quarter the onion. Peel, seed and chunk the
cucumbers. Combine onion, cucumber, green peppercorns, cilantro and basil
in a blender or food processor. Puree until almost smooth. Add ground
cherries with their liquid and the lime juice and salt. Puree. Chill until ready
to serve. Adjust seasonings and garnish with tiny basil leaves and halved
cherry tomatoes.


Ground Cherry Pie

4 c. ground cherries, husked
½ c. sugar
2 tsp. instant tapioca
2 Tbsp. flour
juice of a lemon
2 Tbsp. butter
1 recipe of your favorite double crust pie dough

Preheat oven to 450 degrees. Mix filling ingredients except butter. Put filling in
bottom of pie crust. Dot with butter. Cover with pie crust. Decorate with pie
scraps and cut steam vents. Bake at 450 for 10 minutes. Reduce heat to 350
degrees and bake for 40 minutes.

Raspberries are a good match for ground cherries so if you are not ready to
tackle a 100% ground cherry pie, use half raspberries instead


Almond and Ground Cherry Torte

2/3 c. unsalted butter
¾ c. granulated sugar
1 c. almonds, ground
1 c. flour
1 ½ tsp. baking powder
½ tsp. salt
1 egg
1 tsp. ground cinnamon
1 pint ground cherries

Sift flour baking powder, cinnamon and salt. Cream butter and sugar until
light and fluffy. Beat in the egg. Stir in the almonds and flour. The dough will
be stiff. Spread half the batter into a greased and floured eight” cake pan.
Cover with the fruit and dot with remaining dough, almost covering fruit. Bake
for 45-50 minutes at 350 degrees. Serve dusted with powdered sugar.


Ground Cherry Pie II

Pastry for a 2-crust 9-inch pie
3 tablespoons quick-cooking tapioca
1/2 cup granulated sugar
1/2 cup brown sugar
3/4 teaspoon almond extract
1/2 teaspoon grated nutmeg
Dash of salt
2 1/2 cups husked ground cherries
2 tablespoons (1/4 stick) butter

Line a 9-inch pie pan with pastry and set aside. Preheat the oven to 400 degrees F.In a medium bowl, combine the tapioca, sugars, almond extract, nutmeg, and salt. Sprinkle half the mixture in the bottom of the pastry shell and top with the cherries. Sprinkle the remaining sugar mixture over the cherries and dot with the butter. Top with a lattice-designed or other decorative top crust.
Bake for 10 minutes, then lower the heat to 350 degrees F and bake for about 45 to 50 minutes longer, or until the crust is deep golden and the juices in the pie are bubbling up in the center. Cool before cutting.

Ground Cherry Pie III

2 1/2 cups ground cherries
1/2 cup packed brown sugar
1 tablespoon all-purpose flour
2 tablespoons water
1 (9 inch) pie shell
3 tablespoons all-purpose flour
3 tablespoons white sugar
2 tablespoons butter

Preheat oven to 425 degrees F (220 degrees C).  Wash ground cherries and place in unbaked pie shell. Mix brown sugar and 1 tablespoon flour and sprinkle over cherries. Sprinkle water over top. Mix together 3 tablespoons flour and 3 tablespoons sugar. Cut butter in until crumbly. Top cherry mixture with crumbs.
Bake at 425 degrees F (220 degrees C) for 15 minutes, reduce temperature to 375 degrees F (190 degrees C) and continue to bake for 25 minutes.

https://www.veseys.com/ca/

Tuesday, July 9, 2019

What's Blooming at Veseys This Week? July 9, 2019

Here's what's blooming around Veseys this week in beautiful York, Prince Edward Island


Loving the front beds created by Ashley & our Trials Team Celebrating Veseys 80th year in business!
Flower Trial Gardens

Geraniums and Alliums compliment each other nicely

Very large peony blooms

Peonies & Hardy Geraniums






Heidi's Raised Beds are also growing nicely:




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Monday, June 24, 2019

What's Blooming at Veseys this week? June 24, 2019

Here's what's blooming around Veseys this week in beautiful York, Prince Edward Island 

Happy 80 years Veseys! We can't wait to see this as it progresses and fills in

The Iris are blooming!
Let's take a stroll through Arthur's Garden, named after Veseys founder




The bees are loving the Allium








Heidi's Raised Beds are growing nicely
https://www.veseys.com/ca/