Alright I apologize, just one more ramp recipe I promise.  So I had my bunch of fresh ramps in the refrigerator and I made my Baked Eggs, with Asparagus and Ramps, but I was at a loss for what else to make.  After reading through Everyday Vegetarian I found the perfect recipe for Quinoa & Cauliflower Cakes with Ramps and that became our next meal.  But after that, there were several stalks left and I'd been wrestling with the idea of making ramp salt for the last few days.  I was thinking along the lines of how I like to put garlic salt on EVERYTHING, and ramp salt would be just as good if not better.  Sprinkled on eggs, mashed potatoes, homemade pita chips or that "everything" that I was talking about.  This would also make a super cool gift if you could manage to make enough to give away (well..maybe next year).

   I realize that not everyone has a dehydrator, but you should!  Ok maybe not, I really only use it every so often but when you need one, it is totally worth having.  Excalibur dehydrators are supposedly the best and a few months ago I picked up the smallest size one.  Like any big expensive kitchen appliance it is an investment for your future, but you definitely need space to keep it.  You could technically try to dry out ramps in an oven on a very low temperature, and if anyone is able to do so please let me know. The other thing you need for this recipe is a coffee/spice grinder, which is cheap, small and definitely worth getting.  I use mine for nuts, whole spices and everything but grinding coffee.  Once you have one you will wonder how you got through life without it.    

Ramp Salt + Powdered Ramp Leaves

2 teaspoons dried ground ramps (5-6 dried bulbs + 2-3 dried leaves)
3 1/2 tablespoons good quality flaked sea salt or your favorite choice of salt
Dehydrator - I use a Four Tray Excalibur


Wash and clean your ramps and dry them thoroughly.  Cut the bulbs from the green leaves.  Thickly slice the bulbs and place them on a dehydrator tray along with the whole leaves (you can leave smaller bulbs whole).  Make sure non are overlapping each other.  Run in the dehydrator on 125° F (vegetable setting) for 24-48 hours or until the ramps are completely dry and crispy. 

Once dried, grind 5-6 bulbs and 2-3 leaves in a coffee/spice grinder.  You could also try a mortar and pestle but a grinder is much faster and much more efficient.  This produced 2 teaspoons of dried ground ramps for me, but the amount will be different for everyone.  You can adjust the amount of salt used to suit your preference. I wanted a very "rampy" salt, but you could use less ramps and more salt for a milder flavor.  Mix the ground ramps and salt together and store in a sealed container.  Ideally let the salt sit for a day or two to allow the flavors to mingle and get know each other.  The salt should keep for about a year but the flavor might diminish over time like most herbs do. 



I had lots of leftover dried leaves so I decided to grind them up into a ramp leaf powder (as you can see below).  I have big hopes to use this in soups and stews, mashed potatoes or even to make some homemade ramp pasta.  The possibilities are endless in my mind, and you will probably be seeing it somewhere else on my blog in the future!
    I used up the rest of my fresh ramps by trying a recipe for Quinoa & Cauliflower Cakes with Ramps from Vegetarian Everyday by David Frenkiel and Luise Vindahl of Green Kitchen Stories.  I am mentioning this only because I purchased their book, and if you love vegetarian food as much as I do, you too should pick up a copy.  The quinoa cakes were excellent by the way!
 
 
    Alright, this is a quick little post to go with my quick decision to make jam today.  I have been thinking about doing this for the last week or so, mostly because I wanted something to put in my breakfast crepes this weekend.  Crepes are a new favorite in our house and I have quickly gone through most of my fall fruit preserves in the past couples of months.  Honey apple butter, cardamom peach jam and cinnamon pear butter are now all gone and irreplaceable in this particular month in the calender year, so I decided to check in my freezer.  I saw that I had a bunch of frozen berries taking up valuable real estate that will be badly needed in a few weeks for my super stash of strawberries and sweet and tart cherries.  With berry season right around the corner I didn't need last years stragglers getting lost in the frozen recesses, only to be tossed away when new tenants moved in.  I didn't want to think about what combination of fruit I wanted to use so they all got thrown in together and here I present to you: Mixed Berry Jam. 

    If you have never made jam before let me give a few little tips.  Try to use a pot that has lots of room (very high sides) because there will be super hot splatters to deal with.  Definitely invest in a digital thermometer and use it (made that mistake once and I unintentionally made fig candy).  Don't get discouraged if it doesn't come out right.  If it comes out a little runny then just tell people you made berry syrup instead, they will still be just as impressed, I promise.  You need to become familiar with how jam feels and how you test to see when it is set, and the only way to do that is to try it. 

Mixed Berry Jam

made 1 1/2 pints of jam

6 cups (780 grams) of mixed berries:  Blackberries, Raspberries and Blueberries (Fresh or Frozen)
Juice from one lemon
1 cup sugar (I used Sucanat but feel free to use what you have)

1/2 cup *buckwheat honey


Start a boiling water bath if you plan on processing your jam.  Since this recipe doesn't make that much jam you could always keep it in a container in the refrigerator and not worry about canning.  

Place all the ingredients into a non-reactive pot and bring to a boil over medium to high heat.  Keep the mixture at a rolling boil and stir occasionally so that the bottom doesn't burn.  Heat the mixture until a thermometer reaches the set point at 220° F  (You could perform a freezer test if you want as well).  The mixture should be thick.  When you spoon through the mixture it should separate so you can see the bottom of the pot and it should sheet off the spoon.

Sterilize your jars, ring and lids and get them ready on the counter.  Spoon the hot jam into the jars, seal finger tip tight and process in a boiling water bath for 10 minutes.  Set on the counter to cool and test the seals when they have cooled down. 

*Buckwheat Honey:  This recipe calls for buckwheat honey because I personally love it.  The smell is...well lets not talk about what it smells like because if you never noticed it before you will once I say it, and then you will never be able to eat buckwheat honey again.  You don't need to use it if you don't want to.  You can either use another 1/2 cup of sugar or a different kind of honey.  Everything about this recipe can be changed to suit your preference so please deviate if you want/need to.        

"Help your brother's boat across, and your own will reach the shore."
                                                                                                  ~ Hindu Proverb

 
 
    The first day of spring has come and gone, and I've been trying not to read all the bloggers on the west coast who are in full spring mode with their asparagus and radishes.  That will be us soon and there will be ramps on the menu don't you worry (yes, I said ramps!).  But in the meantime I have been staring at my gorgeous citrus stash and trying to prepare myself for the inevitable diminish of bright citrus sunlight.  Sure with modern grocery stores you can still get citrus in the summer, but it is never as good and my favorite varieties won't be around for long.  I have been thinking about the best way to preserve my beautiful winter citrus so it will last through the summer months, and I finally came to the conclusion that I must make marmalade.  

    This marmalade is my love note to all my favorite citrus varieties.  I only just met Cara Cara, but it was love at first cut.  Her perfectly orange exterior coupled with a sweet pink inside.  Then there is the Moro Blood, whose bright colors and intense flavor never fail to impress.  And lastly the Sumo, bumpy and bulbous but with all the taste and convenience of a tiny mandarin.  These three varieties are my choice, but you can use whatever citrus you have available or that speaks to you in an intimate fashion.

    Please proceed with intent because making and putting up marmalade is no simple afternoon project.  Anyone that knows this blog, understands that I am not about quick and easy.  I enjoy making food that slows down life and brings enjoyment.  We move too fast, wanting instant gratification in so many aspects of our lives, but what ever happened to sitting for a while and focusing on a single project.  Making things from scratch doesn't have to be difficult, but it does require attention and time.  Personally, this is my favorite way to relax and find peace.  If your hobbies lead you to other activities then you can find delight in knowing that you can easily get great marmalade in a store or farmers market (or stop by my house for some!).  

Winter Citrus Marmalade (CaraMoroSumo Marmalade)

made 10 jars (4 oz each), but you can use any size jars you like

4 lbs of citrus (I used an assortment of Cara Cara, Sumo and Moro Blood Oranges)
4 cups of the liquid from cooking the zest
5 cups of sugar (I prefer to use unrefined natural cane sugar but regular white sugar is fine too)

Wash the oranges in warm soapy water and then dry completely.  Using a serrated vegetable peeler or sharp knife, remove the zest from all the fruit.  Stacking a few of the zest strips at a time, slice them as thin as possible.  Collect all the zest and place it in a large pot with 2 quarts of water.  Bring the zest and water to a boil on the stove top. Reduce the heat and simmer for 25-30 minutes, or until the zest is tender.  When finished drain the zest from the water and reserve 4 cups of the cooking liquid. 

While your zest is simmering this is a great time to supreme all the citrus fruit.  Collect the segments and juice into one bowl and collect the membranes and seeds in another bowl.  Once all the fruit has been separated, collect a handful of the seeds and some of the inner membranes and bundle it into some cheesecloth and tie shut with twine so that no seeds can escape.  Prepare a boiling water bath and sanitize your jars and bands.  Place cleaned lids into warm water and set aside.  Set sanitized jars and bands on the counter in preparation of filling.   

In a large and deep pot combine the drained zest, 4 cups of cooking liquid, segmented citrus, sugar, and the cheesecloth bundle of seeds.  Bring everything to a vigorous boil and continue to boil until the mixture reaches the set point at 220° F, which can take about 30 to 40 minutes or longer.  Make sure to stir occasionally so it doesn't burn.  The mixture must hold at 220° F for 1 minute after you remove the pot from the heat source (you should also test the marmalade using the freezer test).  If the marmalade is not ready then return the pot to the heat and cook an additional 5 minutes and test it again.  Once it is set to your liking remove the pot from the heat and remove the cheesecloth bundle and discard it. 

Ladle the marmalade into the prepared jars leaving 1/4 inch head space and wipe the rims clean.  Add the lids and bands (finger tight), and process the jars in boiling water for 10 minutes.  Remove the jars from the boiling water and set on top of a kitchen towel on the counter to cool.  Listen for the tink, tink, tink of sealing jars and check the seals using the finger test the next day.  Label your jars and pass them out to family and friends!

If you would like additional information about canning and techniques visit these two great sites: Food in Jars and Local Kitchen.  You can also pick up a free "Intro to Canning" on the Ball website: Click Here.   

 
 
    If you have never heard of rejuvelac before then you are in the same place as me a few months ago.  If you gave me the word not only would I not know how to spell it, but my best guess as to the definition of such a word would have been perhaps something used in a Spa?  I came across rejuvelac a few times as I was learning about sprouting, micro greens and raw foods. I was happy to find out that this weird liquid is actually a healthy fermented drink used to aid in digestion (considered a probiotic).  It is quite easy to make and it is also a key ingredient in many vegan cheese recipes.

    I get satisfaction out of sprouting and growing my own food, so being able to make my own probiotic drink sounded like something I wanted to try.  The taste of rejuvelac leaves something to be desired, but like a few healthy foods that I've tried, you develop a taste for it (take Kale for example).  Rejuvelac now regularly takes up space in my refrigerator alongside the fresh juice and chilled water.  I put it in my children's juice and I will drink a small glass almost every day.  Definitely a really cool thing to learn to make.  Rejuvealc today...perhaps wine or beer tomorrow!  

Rejuvelac (Made from Rye)

makes 3-4 cups

1 cup of Rye Grains (I buy mine from Sprout People HERE)
cold water
a glass jar large enough to hold 1-2 quarts of water (I use a carafe)


Sprouting the Rye:
Rinse your rye grains and put them in a glass jar.  Cover the grains with 4 cups of cold water and set the jar in a warm spot out of direct sunlight for about 8-12 hours or overnight.  Drain off all the water (I place cheesecloth over the top of the jar to keep the grains in the jar and allow the water to drain out).  Place the grains that have been completely drained back in the warm spot.  Every 8-12 hours (or once in the morning and once at night) rinse and drain the grains.  In 2-3 days of rinsing the grains should sprout little tails (roots) as seen above.

Making the Rejuvelac: Once your grains have tails fill your jar with 3-4 cups of water and set the jar aside in the same dark spot out of direct sunlight for 2 days.  After two days the water should look cloudy and even bubbly.  This is the finished rejuvelac, so the last step is to drain the rejuvelac from the rye grains into a container that you can keep in the refrigerator (rejuvelac is great cold).  You can discard the rye grains by putting them in your compost or even scatter them outside in the yard for the birds and squirrels.  (I've also been exploring some recipes for raw crackers with the leftover grains)
 
This same process can be done with other grains as well, but I agree with the Sprout People that Rye makes the best tasting rejuvelac.


Aged Chevre with Horseradish (Raw and Vegan)

Adapted from a recipe by Miyoko Schinner in VegNews Magazine (September/October 2012)

makes 1 roll, about 7 inches in length

2 cups of raw cashews, soaked in water 8 hours or overnight
1/4 cup of rejuvelac (recipe above)
1/2 teaspoon salt
1 tablespoon nutritional yeast
1 teaspoon fresh lemon juice
3 teaspoons prepared horseradish + extra for rolling (extra is optional)


Drain the water from the raw cashews that have been soaking in water.  In a high speed blender or food processor combine the cashews, rejuvelac and salt.  Process until the mixture is smooth.  Transfer the mixture to a bowl, cover it and let it sit for 2 days, allowing the cheese to get thicker. 

After two days add the nutritional yeast, lemon juice and prepared horseradish to the cheese and mix until combined.  On a flat surface, lay out a sheet of wax paper.  Place the cheese mixture into the center of the wax paper and form it into a roll (about 7 inches long) by applying light pressure and rolling the wax paper back and forth (this may take some practice).  On another piece of wax paper spread out some prepared horseradish and transfer the rolled cheese on top of it.  Gently roll the cheese allowing the horseradish to cover the roll on all sides.  Roll the cheese up in the wax paper, tie the ends and set the cheese on a plate in a cool place for 2 to 4 days to let it firm up some more.  After a few days you can transfer your cheese to the refrigerator where it can age for up to 8 weeks.   


I sliced my horseradish chevre and served it with some roasted beets and sauteed beet greens.

Roasted Beets, Vegan Chèvre and Sautéed Beet Greens
 
 
    Normally when you say sunflower, most people will think of either the big beautiful yellow flowers or the perfect little black seeds that taste great roasted with salt.  But there is another aspect to the sunflower plant that most people have not heard of before: Sunflower Greens!  Bright, crunchy and green, they almost remind me of a cross between iceberg lettuce and cucumbers. Except these little greens are packed full of nutrients.
   
    Sunflower greens are rich in lecithin and chlorophyll, both of which are great for your health.  They are packed with vitamins, minerals and are almost 25 percent protein.  Sunflower greens can be used in salads, raw wraps, as soup toppings, in a sandwich or even juiced.

    I have never seen sunflower greens available in grocery stores near me, but I do know that in some places you can find them.  If, like me, you are not one of those lucky people, growing sunflower greens yourself is the only option.  It is really not difficult to grow them.  If you follow this step by step guide I promise you can grow your own in a sunny spot in your kitchen or home.

How to Grow Sunflower Greens


STEP 1:  Preparing a little greenhouse/garden bed

  1. Purchase some whole sunflower seeds that are meant for human consumption (Not the kind you feed the birds with).  I order my seeds from the Sprout People, but I am sure there are other places you can find them as well.
  2. Save one of those white plastic food containers with clear plastic tops that you get from ordering take-out food and poke a few holes in the bottom with scissors or a pen (If you don't order take-out then you could always use a regular plant pot that has drainage).  Save the plastic top to use as a cover while the seeds are under the soil and then you can use the top as a drip tray as they start to grow bigger.  (As you can see below I saved two of the clear plastic tops so I could have a top and a drip tray at the same time - We order a lot of Thai take-out because bringing a 3 year old and a 1 year old to a restaurant is just not fun!)
  3. Get organic potting soil and fill the plastic tray up to the rim (or about 3/4 full).  Now you have a little greenhouse/garden bed all set up for your seeds.

NOTE:  The tray that I am using below is 7''L x 4''W x 2''H.
Picture

           STEP 2:  Sprouting the Sunflower Seeds

For the size tray that I use, I will sprout about 1/4 cup of seeds.  If you are using a larger tray then you will need to increase the amount.

  1. Clean the sunflower seeds by rinsing them under cool water and cull through them to make sure there are no sticks or rocks (it happens sometimes).
  2. Place the clean seeds in a jar, bowl, or cup and add enough water to cover the seeds completely.  The seeds will float so to keep them all underwater place another cup or bowl over the top of them.  Leave them to soak for 8-12 hours or overnight.
  3. Next you need to spread the seeds out into a sprouter (this is the one I own) or you could even make your own by using another plastic take-out tray with holes in it.  It just needs to be something with good drainage.  (A colander would even work)
  4. Twice a day you need to rinse the seeds with cool water.  Let the water drain off completely and set the container out on the counter. (The idea is to keep them moist without being submerged in water)
  5. Continue to rinse your seeds twice a day (for normally about 2-3 days) or until the seeds start to sprout little white tails as seen in the picture to the left.

STEP 3:  Plant Your Sprouts
  1. Using a mister or spray bottle, moisten the dirt inside your greenhouse/garden bed quite thoroughly.
  2. Take your sprouted sunflower seeds and lay them out in a single layer (they can be overlapping a little) on the moist soil.  You want to keep them snug together because they will grow better.  
  3. Place the plastic top on to keep the moisture in, and move the greenhouse/garden bed to a warm spot out of direct sunlight.
  4. Once or twice a day, if the dirt or sprouts seem to look dry, give them some water (I like to use the spray bottle).  You want to keep them moist, but not soaking. 
  5. Once your greens start to open and push up like the picture below you can remove the plastic lid and move the greenhouse/garden bed to a nice warm and sunny spot and water daily, always making sure the soil is moist.
  6. The greens will grow and continue to stretch their leaves, always following the sunlight so you may need to give the greenhouse/garden bed a turn around every once and a while to keep them growing straight. 
  7. Another thing you will notice is that sometimes the seeds will stick to the leaves, you can just gently pull or pop them off.  (I find this task useful for relieving my occasional OCD ;)
STEP 4:  Harvesting your Sunflower Greens
  1. To harvest your sunflower greens all you need a pair of scissors or small garden sheers.  For optimal taste it is best to harvest the leaves before their second set or "true leaves" begin to sprout.  In the picture below you can see how these greens are a little past where they should be, because you can see their second set of leaves.  They will still taste fine, but try to grab them before this happens.  
  2. You can store your cut greens in the refrigerator (they will last quite a while).  
  3. Then just dump out the roots (I put mine in the compost bin) and start again.
And there you have it!  It's not as hard as all the steps might suggest.  Sunflower greens are in my opinion the easiest of the micro-greens/sprouts to grow.  It is even a fun project that you could do with your children.  The whole process takes only a few days so they can quickly see how a seed becomes a plant...a cool plant that they can eat!
 
 
    Lately I have been big into experimenting with making my own dairy free milk substitutes.  I know what your thinking, "why not buy almond milk or coconut milk from the store, they have those now!"  Well have you ever looked at the ingredient list for those products, too many weird ingredients and chemicals for something that you would expect to be just what it says it is.  The taste of those products are also less then desirable to me.  Sure they are extremely convenient, but sometimes better tasting food takes longer to prepare and it's totally worth it.  Coconut milk is one of those things! 

    I was generally using homemade raw almond and hemp milk in places where I wanted cows milk and then one day I got the courage to try coconut milk.  I referenced this recipe from an absolutely beautiful Raw food blog, Rawmazing.  After a few tries I found that I like to use 2 coconuts with 4 cups of warm water to make my coconut milk.  If you are brave enough, this recipe requires 5 major tools:  A high speed blender, a large kitchen knife, a corkscrew bottle opener, a peeler and cheesecloth.  And, if you want to make the coconut powder you will need to have a dehydrator.


    Just remember that making coconut milk is difficult at first, there always seems to be some sort of fatality such as bent forks or knives in the aftermath.  It is also extremely messy, so don't attempt this after just cleaning your whole kitchen.  After making it a few times you will get much better at opening up the coconuts, however sometimes they are stubborn and you have no choice but to break out the hammer and take a few whacks outside on some pavement (I find it is actually quite good for stress relief).  So why should you attempt such a hard and messy project?  If you are brave enough to give it a try you will find out why.


Raw Coconut Milk

makes 4-5 cups

2 mature coconuts - when picking out your coconuts make sure they feel heavy for their size and you can hear the water sloshing around inside
4 cups of warm water - keep it below 115° F or use cold water if you want it "RAW"

    The first step is to drain the coconuts of the water inside.  You could save the water for drinking but mature coconut water is very bitter so I just discard it.  To do this use a corkscrew bottle opener in one of the three dark indents on the top of the coconut.  Use it just like you would to open a bottle of wine.  You might even hear a release of air as you puncture through to the center of the coconut.  Shake out the water.

    Next you need to crack open the coconut.  Sometimes all you need to do is hold the coconut in one hand and whack it with the back of a large knife in a vertical direction as seen in the picture below on the left.  If one spot doesn't seem to work rotate it in your hand and whack it in a few different places to find the sweet spot.  Whacking it in a vertical direction will actually make it crack in a horizontal fashion as seen in the picture below on the right.  Once you get a good crack you can carefully pry it open with your fingers.  If whacking doesn't work get out your hammer, go outside and smash it on the sidewalk or driveway, again being really careful about where you are placing your hands and fingers!

    Sometimes you can get really lucky and when cracking open the coconut you might be able to get the nut to release from the shell in one big piece as seen below on the left.  If you aren't lucky enough to have that happen then insert the tip of your knife (you might not want to use your expensive wedding registry knives for this) in-between the shell and white meat and slowly and gently apply pressure and try to pop the meat out of the shell.  Normally it comes out in a few chunks but it can be a little frustrating, so again if you want to, just get the hammer!
    Next you have to peel the skin off the chunks of meat.  The best way to do this is with a normal kitchen peeler as seen above on the right.  After you peel off all the brown skin you can rinse off the meat in some water to get all the brown specks off if you want.

    Place the chunks of coconut meat from two coconuts into a high speed blender like a Vitamix with 4 cups of warm water.  Run the blender for a few minutes, gradually increasing the speed until it reaches its highest setting.  You'll know when it is ready because it will be milky white and really thick almost like a chunky smoothie.  Drain the milk through cheesecloth into a large bowl or measuring cup.  Squeeze all the milk out with your hands until the pulp inside feels dry and crumbly.  *You could try using a nut milk bag as seen below but I found that it let a lot of the pulp through, so that's why I recommend using cheesecloth.

Note:  Store your coconut milk in a sealed container in the refrigerator for a few days.  (I use re-purposed glass milk jugs with a tight seal or you could use a mason jar).  Sometimes sitting in the refrigerator will make the fat begin to separate from the milk a little, but just give it a shake to incorporate everything together again before you use it. 

Coconut Powder

makes about enough to fill one pint mason jar

Leftover coconut pulp from making coconut milk (two mature coconuts)


    Take the leftover coconut pulp and spread it out evenly on a dehydrator tray lined with a nonstick drying sheet as seen below.  I ran my dehydrator overnight at about 105° F.  Test the pulp to see if it is dry by pinching it between your fingers.  Next you place the dried pulp in either a blender, food processor, or coffee/spice grinder and process it for a few seconds.  You basically just want to grind it up into a powder or into what I think looks like snow.  Keep your coconut powder in a sealed container such as a mason jar and store in your pantry. 
 
 
    For the premier of this, my newly created "food blog" I decided it would be not only seasonable, but also respectfully appropriate to venerate my Great Grandmother Ethel Gidney.  As a child I remember seeing unlabeled jars of a green substance that I knew I would never let touch my plate let alone even think about putting in my mouth.  My father would get excited just thinking about the contents in those jars, and my grandmother would crinkle her nose in remembrance of the smell produced by making such a condiment. 

    Green Tomato relish was an end of summer staple that was both highly anticipated and dreaded in my family.  At the end of summer when tomatoes are on their last leg there is yet hope for the remaining green orbs trying to push a blush of color onto their cheeks in hopes of making it before frost sets in.  As a child I remember this was the one time we had permission to pick to our hearts content the last of whatever remained on the tomato vines in our small family garden.  The slightly red tomatoes would be placed on the shelf to ripen, and the remaining green tomatoes would be sent to my Great Grandmother.  Ethel Gidney is now approaching her one hundred and second birthday and for years has not graced our family with her green tomato relish. 

    A few years ago she gave me her collection of recipes, most of which are barely legible, but in the back of my mind I always anticipated the day I would make that "weird green stuff."  I have never seen green tomatoes at my local grocery market so I thought my relish recipe would have to wait for the day when I finally got my own family garden started.  As fate would have it, yesterday I took a last minute trip to a local farm stand, and there they were in a tucked away corner; green tomatoes!  I promptly thanked the girl working the stand for allowing me to rummage through her almost hidden stash, and filled up a bag with as many as I could.  She asked me if I would be making fried green tomatoes, to which I replied "no, I am actually going to try making...Relish!"  
green tomato relish
makes about 7 cups (canned in 8 oz jars)

6 cups of ground green tomatoes (about 12 large ones)
2 cups of ground onion (1-2 large ones)
1 cup of ground green peppers (1 large one)
2 cups of white vinegar
3 cups of sugar*
1/8 cup of salt
1 1/2 teaspoons celery seeds
1 1/2 teaspoons yellow mustard seeds
1 tablespoon tumeric


Cut, seed, and coarsely chop the green tomatoes and place in a food processor or blender.  Gently pulse tomatoes until they are finely minced (but not to the point of a puree) and place in a large bowl.  Do the same for the onion and pepper and add them to the tomato.   Bring water to a boil in either a tea kettle or saucepan and pour boiling water over the tomato, peppers, and onions completely covering them.  Let the whole thing stand for about 5 minutes and then strain out the water.  Place the mixture into a large saucepan or pot and add the remaining ingredients. Bring the mixture to a boil over medium to high heat and continue to boil for 30 minutes, stirring occasionally.  **Spoon hot mixture into hot sterilized jars, leaving a 1/2 inch headspace and place caps on.  Process for 10 minutes in a boiling water canner.  makes: seven - 8oz jars of relish
  
*Note:  This is considered a sweet relish because of the addition of sugar.  I normally do not include refined white sugar in my diet, but for this recipe I obviously had to kept it in for nostalgic reasons (and it is only a condiment after all - I hear veggie burgers calling)

**Disclaimer:  The use of old recipes in canning practices is not recommended by the Ball company because they have not been tested and verified safe by food scientists.  If this concerns you then skip the canning and just place your relish into a jar size of your liking and keep it in the refrigerator.  Make a note of the date you made your relish and label the jar someway because I personally would not keep homemade relish for more then a year.  So fill up a few small jars and share with friends and family.    
"One raindrop raises the sea."  - James Gurney, Dinotopia: A Land Apart from Time