Margaret Atwood
of the sun, its cusp and midnight,
and unlocking
Joyce Rupp
Kate Belew
Rosemerry Wahtola Trommer
Sporadically addressing good books, vegetarian/vegan food and cooking, equity and justice, public policy and a touch of politics, family, work, movies, words, life, coffee, chocolate, and social media in no particular order. More bikey blogging (also sporadic) at BikeStyleLife.com
I should have taken a picture even earlier I was making full use of every flat surface in the kitchen and had three recipes going at once. Maybe next time.
Related reading and recipes
I may have noted recently that I don't think green tomato ketchup is worth the effort.
Also noted: Large quantity (~6 pounds) of green tomatoes plus chopped onions plus canned apples, all prepped and in the fridge under the assumption that I'd be making another ketchup recipe.
Third note to file: Lots of green tomato chutney and green tomato/tomatillo chutney already on hand in all their chunky goodness from last year and earlier this year.
Hence the thought experiment: What if I followed a chutney recipe but then blended it to make it smooth like ketchup? I should have some pretty screamin' awesome sweet/tangy sauce that would be great with fries, tofu, on oven-baked yams, maybe over rice, with cheese on crackers if it wasn't too runny to sit there, blend with yogurt to make an interesting dip. Many possible uses! Although not a ketchup! (And yes, blended green chutney sauce looks quite a lot like split pea soup.)
I give quantities as if you had diced or chopped things. I heartily endorse throwing ingredients for this into the food processor and whirling them up to save time. You're going to be pureeing and smooshing to get the lumps out anyway.
This makes a big batch! I'd already committed myself with the earlier prep. This could be cut in half with proportionate adjustments to everything. Cook time will vary depending on how juicy your tomatoes are.
Inspirations
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I knew this. I knew this. I'd made a batch of homemade tomato ketchup years and years ago in Spokane and learned just how very, very long it takes to cook down. (Why specify "tomato" ketchup? Because, as I learned from The Joy of Cooking, whether you call it ketchup or catsup it's any savory smooth vegetable sauce. Mushroom Ketchup? It's a thing.)
But oops, I did it again. Had a lot of green tomatoes and remembered last year's idea of making green tomato ketchup. I'd even rounded up the recipes. And I still have plenty of my beloved green tomato chutney on hand, supplemented by some green tomato/tomatillo chutney that's a bit sharper, but still good.
Last year I tried making the dehydrated seasoned green tomatoes linked in that same post. Blech. And we'd been saying we'd like to have ketchup on hand without ever actually getting around to buying any. I can fix this!
Sunday I headed out to the yard to pick the many, many green tomatoes left and do a bit of cleanup of the raised beds. Since I started my seed snail 'speriment a bit late, the Mortgage Lifter heirloom tomatoes hadn't had enough time to ripen. They're huge and beautiful and I'll be starting those seeds earlier in 2026 so I get the payoff in ripe red tomatoes.
So, yeah, around 24 pounds or so of green tomatoes.
Brilliant idea: Make batches of three different recipes in a head to head taste contest, then use the last batch of tomatoes to double down on the winner.
Dear Reader, this is not how I'll ever spend another Sunday.
I got through two of the three recipes. Neither of them makes my heart beat faster. One was the winner with Sweet Hubs. Fortunately, that was the batch that had more tomatoes based on the recipe's proportions. I added more sugar to both recipes. Neither of them is a giftable product, which is my yardstick for success.
And the labor! So many steps. So many. The two recipes used two different approaches, too.
Mamta's Kitchen Green Tomato Ketchup: Cook the tomatoes, onions and garlic until soft, which didn't take nearly as long as the four-hour Creative Canning recipe. Put through a food mill, then through a sieve to get the smooth sauce consistency, then cook with spices, vinegar and sugar. This batch had a smaller quantity of tomatoes. I doubled it to 2 kg and was able to fit into my deep saucepan. I normally wouldn't double an untried recipe but I had so, so many green tomatoes and the spice mix sounded really good. Garam masala, mustard, and more.
The recipe indicated that 1 kg of tomatoes would produce around 2 liters of sauce before adding spices etc. My tomatoes must have been super juicy, as I started with 2 kg and ended up with not quite that 2-liter mark. I seasoned based on volume produced, not volume I started with. I added more spices after tasting; mine are getting old, I know.
Yield from all of that: 2 half-pints, 1 quarter-pint.
Creative Canning Green Tomato Ketchup: Cook everything everywhere all at once for a long, long time (four hours), stirring frequently so it doesn't stick to the bottom of the pan. This started with 6 pounds of tomatoes so I used my Dutch oven. I'd already done the food mill + sieve steps for the Mamta recipe. This one called for pureeing ingredients in a blender, then putting it through a sieve. Much easier than the (manual) food mill process. I'd started with more tomatoes so it isn't a completely parallel comparison but I know I threw a lot more tomato skins/seeds/solids into the compost with Mamta's recipe than with this one.
This one was sweetened with honey. I added another cup of sugar after tasting (one-half cup at a time). It came out the flavor winner and was a much brighter green color.
Yield: 6 half-pints.
If I were making either of these again, which I will not be doing, I'd use the blender + sieve technique from Creative Canning. I might use the cooking approach from Mamta's because it was so much faster, but then again that might be a function of the tomato quantity.
I couldn't tell you whether having the seasonings in from the beginning can be credited with the better flavor of the Creative Canning approach. I'd actually think it would be the opposite because seasonings added too early can disappear a bit. Mamta's recipe made the point that sugar and salt both darken the end result, hence adding them in at the end, but the spice profile with several brown spices and blends meant hers was the darker brown sauce anyway.
Another lesson learned: I had purchased cute little 8-ounce stout bottles from Fillmore Container, planning to bottle whatever sauces I might make this year as a change of pace from chutney. But the ketchup was thick enough that it wouldn't pour easily out of the bottle and I realized it would be far easier to can it in my standard jars. I'll use those bottles for something runnier.
In a side note, I couldn't find instructions for headspace with that smaller mouth, which worries me. Need enough air to suck out for the vacuum, not something that creates so much pressure the bottle gives way in the kettle. The functional headspace with a much smaller circumference is obviously less so I think I need to do the geometry calculation to figure out how much headspace yields the equivalent air volume of a 1/4" headspace on a regular mouth jar. I'll keep poking around to find that or do the math before I try making some other sauce.
I did the prep for the third batch while the others were cooking down. I'd always known it would have to wait, given the amount of time it takes ketchup to cook down. So I whirled the tomatoes and onions in the food processor and stuck them in the fridge.
Know what I'm going to make with them instead of the third ketchup recipe?
Chutney.
Related reading and recipes
I spent much of last September in a canning frenzy. This September wasn't. I went on a two-week vacation starting Sept. 27 and needed to get things done to be ready for heading out of the country to England.
Every apple recipe I made last year—and that's a long list—started out with fresh apples to which I applied some labor. Peel, yes or no depending on the recipe. Core, yes or no depending on the recipe. Slice, dice, or shred. Cook with spices. Discard something.
Bear in mind that my parents grew up during the Depression and raised me to be thrifty. I minimize my food waste as much as possible. What there is of it goes into the garden beds in the central composting square. I use the keyhole gardening technique, AKA dump food scraps into a space in the middle of the raised bed, let Mother Nature and Father Time do their thing. (My raised beds are rectangular, built by my Sweet Hubs from a kit, rather than the round shape most often illustrated. Compost happens either way.)
But why compost before you've gotten every last possible bit of use? Although there's such a thing as taking it a bit too far. I present my lessons learned for your entertainment and possible benefit.
A typical two-day cycle starts with the apples I glean from various roadside trees and pick up when a neighbor leaves a bag by the curb. (So really, it's a three-day cycle. Day one, collect apples.)
First, I use my handy-dandy apple corer without peeling and prep 8 lbs. of sliced apples to freeze for later use in apple-pear butter, or possibly this Apple Caramel Sauce from Food in Jars, which sounds scrumptious (recipe can be made using other fruits too!).
Put all the cores in a bag. Plenty of apple-ness left there that can be rendered into juice.
Use the apple corer with the peeler setting to slice another 4 pounds of apples, then dice those up to macerate overnight with sugar for Apple Cardamom Rosewater Jam. Throw the peels in the bag with the core; they carry pectin that will help the juice jell.
Simmer those cores and peels until soft with some ginger in preparation for Apple Ginger Jelly. I made this one last year and it's going on annual repeat. Set that up to drain overnight.
The next morning, discover that the apple juice is maybe a trifle bland. I really should have gotten fresh gingerroot, not just used the ginger paste from a tube that I had in the fridge. Okay, I can fix this, I still have pounds and pounds of apples. Quarter a bunch of the smaller ones and throw into the strained juice so it will reduce and pick up more appley goodness. Add more ginger paste. (Really should have biked to the store.)
Update on Apple Ginger Jelly: Sweet Hubs ended up running to the store and getting gingerroot. Sliced that up (the recipe calls for 3 oz. to go with 2 lbs. apples, and I had 3 lbs.) and simmered it in with the apples. Makes all the difference!
In the meantime, use my food mill to smoosh the cores and peels and squeeze out every bit of apple pulp I can. I figured I'd throw that into the future apple-pear butter, but hey, that looks a lot like applesauce! Granted, these apples have already given up some (most) of their flavor. Here comes the Maple Applesauce recipe from Food in Jars to the rescue, with its cinnamon sticks and maple for some extra flavor oomph.
But wait, those apples I added to the juice are also going to be nice and soft. Slow my roll on the applesauce plan until I can get those smooshed up too. Ideally they would drain for 6-8 hours per the recipe, but y'know, it's okay if some of the juice goes into the applesauce.
After tasting the apple mush, though, I decide it really has lost almost all its flavor. Even the addition of the apples that had more flesh and a tablespoon of lemon juice didn't really fix it.
At that point I have a few options: Blend up some blackberries with the bland applesauce and make fruit leather. Freeze this stuff in a muffin tin, which makes handy half-cup quantities, and save it to bake into future muffins and breads, recognizing they'll need more spice. Bake a batch of muffins or bread right now, for that matter. Or head into a fresh batch of applesauce with whole apples that I can mix this into and resist the urge to restart this whole circular economy again.
I do have an entire bike pannier full of apples still to process....
Clearly Indian Apple Chutney lies ahead. I made that last year and it tasted fantastic with some Cougar Gold aged white cheddar on a cracker. But not today. Chutney takes a while to cook and I have apple mush to deal with. That muffin tin of apple mush for the freezer sounds like the easiest way to go. I just have to label it with honesty: "Bland Applesauce 2025".
Recipes in this post
In last year's "canstravaganza" I made strawberry rhubarb jam, courtesy of the abundance in my garden, along with raspberry jam and tayberry jam. I pruned the tayberry and raspberry bushes for the first time this winter and they rewarded me with an explosion of berries this summer. Since I could see that coming, I ate the strawberries fresh as I picked each day's batch and stashed rhubarb and the berries for a combination to be decided later.
Tayberries have a wonderful floral sweetness that really comes out when they're cooked. I thought that would balance the rhubarb well. I did a bit of exploring for sample recipes involving tayberries and rhubarb and couldn't find one with that exact combination. Time to develop my own, with my usual research on fruit:sugar ratios and other elements. Since tayberries are a cross between blackberries and raspberries I started with recipes for blackberries, then looked at other berry/rhubarb and tayberry/something combinations, bearing in mind that rhubarb is tart and other berries vary in sweetness. Food in Jars, my go-to, commented that a 1:1 ratio could work fine in a strawberry rhubarb recipe.
I hoped to avoid using pectin so the jam wouldn't end up too solid and jelled. I've overshot before on this and I want spreadable jam, not rubberized fruit you can stand a spoon in. I've also had trouble reaching the jelling temperature at times and have added a bit of pectin late in the process with success. According to one recipe I read blackberries have more pectin than their red cousins. Tayberries are purple when they're ripe so I'm treating them like blackberries.
My sources:
I wouldn't describe myself as a birder. That to me implies owning high-end binoculars, planning vacations around migratory patterns, trying to find that one bird that eludes me with a persistence that baffles other humans. Having recently watched "The Residence" with the wonderful Uzo Aduba as a consulting detective who applies the skills of a passionate birder to her examination of human nature, I know I'm not that.
I don't have to be a birder to enjoy looking for, listening to, watching birds. (Just as you don't have to be a self-described "avid cyclist" to enjoy a bike ride!) I've always thought they were amazing and beautiful, always looked up when I caught a glimpse of winged shapes overhead out of the corner of my eye. Seems to me there's something in all of us that wants to soar.
In 2013 living for a while in a house that had a tree right outside the front window led to purchase of a bird feeder and a bird book for identification. Sweet Hubs entered fully into this new activity, looking up birds when he saw them and marking the date seen. We were both thrilled a while back to spot a kingfisher in the Budd Bay inlet we walk along as we head toward downtown and the farmers' market, love seeing a blue heron standing in the shallows, a patient fisher.
He started calling crows my "corvid escorts" at some point because of course we see them on every walk. I do love crows, and pre-COVID I had the incredible opportunity to go on a trip that included time in London so I saw the ravens at the Tower of London.
Our yard has a bird bath, a hummingbird feeder on the back deck, multiple feeders in the tree outside my home office window (yay, another house with a tree right there to let me watch them swoop and land!). As I record delights in my journal I often have notes about bird songs or sightings. Just the other day a Steller's jay and a robin had some sort of altercation on the wing just as I stepped out our front door, flashing across our little cul-de-sac with a lot of sound and fury. The jay landed in the neighbor's hawthorn tree while the robin swooped in to sit in the middle of the road. I think the robin won.
The book Bright Wings: An Illustrated Anthology of Poems about Birds* crossed my path after I had started my own collection. Edited by Billy Collins and illustrated by David Allen Sibley, it's a beautiful work. Highly recommend and I don't think I have many duplicates here. Later I found The Poets Guide to the Birds*, edited by Judith Kitchen and Ted Kooser, another wonderful collection that you're most likely to find from a bookseller who sells used books. My poetry book collection grows and grows alongside my appreciation of our fine feathered friends.
"Crows"
Mary Oliver
Crow is crow, you say. What else is there to say?
"Canto for the Chestnut-Eared Laughingthrush"
Hai-Dang Phan
Hidden somewhere in that mystery must be
Our very own Chestnut-eared Laughingthrush.
Garrulax konkakinhensis was our day’s journey
And query, who appeared in our dreams calling.
"Fifty Robins"
Amber Coverdale Sumrall
The first robins of winter descend like drunken paratroopers;
I imagine they’ve been feasting on fermented pyracantha berries
the way they drop, woozy and chortling, to the ground,
gleefully snagging drowning worms from the saturated soil.
"Evening Walk, Mid-March"
Sarah Busse
But the sky is full of occasion—robins.
Robins invisible
in the still-bare trees, twittering, chirruping
cheerily around the entire suburban block.
It couldn't be called song,
that curiously bubbling chatter-sound they make,
waxy and bibulous as a pubhouse or bridal shower.
"Baby Wrens"
Thomas R. Smith
I am a student of wrens.
When the mother bird returns
to her brood, beak squirming
with winged breakfast, a shrill
clamor rises like jingling
from tiny, high-pitched bells.
"Sixty Years Later I Notice, Inside A Flock Of Blackbirds,"
David Allan Evans
as the flock suddenly
rises from November stubble,
hovers a few seconds,
closing, opening,
"Great Blue Heron"
T. Allan Broughton
.... I’ve seen
his slate blue feathers lift him as dangling legs
fold back, I’ve seen him fly through the dying sun
and out again, entering night, entering my own sleep.
"Once" by Tara Bray
.... The heron stood
stone-still on my spot when I returned.
And then, his wings burst open, lifting the steel-
blue rhythm of his body into flight.
"Our Heron"
Willam Olsen
Then a heron. Pulled forward by fish, the baiting saint of the shallows.
"Not Knowing Why"
Ann Struthers
Adolescent white pelicans squawk, rustle, flap their wings,
lift off in a ragged spiral at imaginary danger.
What danger on this island in the middle
of Marble Lake? They’re off to feel
the lift of wind under their iridescent wings,
because they were born to fly,
"Poor Patriarch"
Susie Patlove
The rooster pushes his head
high among the hens, trying to be
what he feels he must be, here
in the confines of domesticity.
Before the tall legs of my presence,
he bristles and shakes his ruby comb.
"The Birds"
Linda Pastan
as they swoop and gather—
the shadow of wings
falls over the heart.
When they rustle among
the empty branches, the trees
must think their lost leaves
have come back.
"Praise Them"
Li-Young Lee
The birds don’t alter space.
They reveal it. The sky
never fills with any
leftover flying. They leave
nothing to trace.
"Waking Up"
David Allan Evans
We wake up again to the sound
of those same birds just
outside our window. I can’t
name them, wouldn’t need to
if I could,
* That's a Bookshop affiliate link just in case you don't have a local bookstore or library. Any commission I receive from book sales will be donated to organizations working for safer, human-friendly streets and transportation equity. Making it safer for people to walk and bike is good for the birds, too, since those are the cleanest and greenest forms of transportation.
Episode 2 will be short and sweet: Seedlings! Eight days by the calendar after the planting April 28, although that was an evening project so it's more like 7-1/2 days.
The morning of May 6 as I misted the coils I spotted three tender stems still bent over, tops buried.
By the end of the day the biggest of the three had lifted its leaves to the air.
By the next morning, May 7, those leaves stood taller, a second one had freed its top, and the first green bent-over stem appeared in the golden straightneck summer squash.
Kind of a gutsy move to name this Episode 1 given that I don't know whether I'll have any reason to write Episode 2, but here goes.
My acupuncturist and I were talking about gardening and she mentioned using "seed snails" as her technique to start plants from seed this year. She has a greenhouse, which makes her A Serious Gardener in my book. She said this technique gave her much stronger starts last year than the usual system of little individual soil pots.
I'd been thinking of starting seeds but couldn't figure out where I could possibly do so, with no real room in the garage to do a grow light set-up, almost nowhere in the house that Bad Cat can't get to that would have the kind of space I'd need for big seed flats. Rolls of seeds saving a lot of space and getting good results? This sounded as if it would be worth a try.
At least it will be a leg up on my usual "poke them in the soil, hope the growing season is long enough for them to produce something" method which netted me only a couple of zucchini last year, and who can't grow zucchini?! Me, that's who. I've also been reading Vegetables Love Flowers and am a bit more attentive to soil temperatures than in the past (another reason not to poke everything into the soil just yet).
A quick visit to Dr. Google and I had some how-to on the snail seed-starting method from Rural Sprout. I also had a DIY recipe for seed-starting mix, also from Rural Sprout. A trip to Eastside Urban gave me perlite and vermiculite that didn't have any extra unwanted ingredients.
The Rural Sprout post gave me most of the information you'll need if you want to try this. I'll add a couple of notes on things they didn't specify or that I did a little differently.
How much mix for how many rolls? The ratio is 2:1:1: coconut coir:perlite:vermiculite. I made a total of 2 quarts of mix. This turned out to be more than enough for the 10 rolls I made. I think I should have made the mix a little bit deeper so I'd probably make this amount again for the same number of rolls. I used the extra in one of my big planter pots where I was putting in a couple of lemon thyme plants.
Wet coir, or dry? If like me you buy it in compressed blocks, not shredded in a bag, the picture doesn't really tell you. I had to wet down the coir to get it to break apart, so that's what I went with.
Dampen the mix before making the rolls. This makes it a bit clumpier and easier to work with.
How much twine will you need? A length a bit longer than the length of my paper strip gave me enough to go around the roll twice and tie off.
What kind of paper/cover. I cut up a couple of brown paper sacks and ended up with 10 strips. The piece that had been the bottom of the sack was a bit tougher to roll up since it was stiffer but it worked.
Poking the seeds down into the mix: That's tricky in these skinny spaces. I used the end of the plastic stakes I was using to mark the varieties to poke the seeds down in. Could have used a chopstick or something similar, maybe a toothpick.
This isn't a completely scientific test of the process. I used seeds I had on hand that are at least a year old, some of them possibly older. Sweetie scored some packets of heirloom seeds at the community garden when he was dropping off some food to give away last year and they don't have dates on the packets. They're all heirloom varieties except for the jalapeños and those are from Ed Hume Seeds based in Puyallup, so they're pretty local.
What I planted:
I set the rolls up in a couple of pie pans in our big kitchen window. It faces north so it gets light without being too hot. Now to wait and see.