Pirate Kitchen

Homemade Tomato Ketchup

Canned Ketchup

Rob and I decided to make ketchup and if you ask yourselves, “why”?  we respond with, “why not”?  We have, as I’ve written about before here and here, an amazing garden this year.  We’ve had more tomatoes than ever before and after all the eating and giving away, they just kept coming!  We gave the garden a good cleaning out and the result was about 8 pounds of tomatoes.  


Summer Tomatoes and Sangria

Tomatoes and Sangria

What do you do when you have a GIGANTIC tomato garden?  You pick and eat them for days on end and share what you don’t eat.  It’s a win-win situation and you make a lot of people very happy.


Summer Jewel Salad

Watermelon, Jicama Salad

In the June issue of Southern Living magazine, I spotted jicama in the list of ingredients in a watermelon salad and was intrigued. I’ve eaten jicama before and liked it, but never made anything with it, set out to buy it and when the sign at the grocery store read Jicama that’s what I thought I was buying. Wrong, it was a yuca (also known as cassava). I discovered this when I consulted YouTube to make sure I was dealing with the jicama properly and thought, “Whaaaaat? That looks nothing like the jicama I have!” After a little more internet research, I discovered I had a yuca in my possession and got back in the car to find…jicama. <sigh>


Grape Butter

Grape Butter on Multigrain BreadWe knew nothing about grapes. Two summers ago, Rob and I planted a grape vine that also shares space on our pergola (that Rob built) with wisteria and trumpet vine. In this relatively short period of time, they went up and over giving our pergola, and yard, a very romantic look and shade to our patio.


Summer Stew with Fried Capers

Summer Stew

Summer bounty in a bowl. It’s all about the Summer veggies, but because of some pesky varmints:

Caterpillar on ParsleCaterpillar on Tomatothere have only been some Cherry tomatoes – no Romas at all! Despite the noted absence of the larger tomatoes, it wouldn’t be summer if I didn’t make Ciambotta just once. I remember eating Ciambotta, an Italian, tomato-based vegetable stew, every Summer growing up. Family, friends and neighbors had massive gardens and once everything was ripe for picking, there was a constant supply of tomatoes, zucchini, peppers, green beans and the like. My mother made this every Summer and we usually just ate it in bowls, sometimes with bread. My twist is to add fried capers on top.