Wayne

Besides pickles, jelly and freezing whole the other method I use is roasting them. Standard technique and I will admit it's finicky afterwards peeling and deseeding them but come February I can dig them out of the freezer and have my version of a New Mexico green chili burger.

How about Anzac biscuits? https://en.wikipedia.org/wiki/Anzac_biscuit

If you are following Hwy. 6 through Arthur I'd suggest a stop at http://www.goatmilkproducts.ca/index.php They are a short 2-3 minute detour east on Hwy. 109 and are a working farm with a retail shop so I usually give them a call to insure the shop is open. They make some nice cheeses (their website is hopelessly out of date) and allow sampling. Their 'Like Stilton' and 'MD' (Mason's Delight) are my favorites.

Thanks for putting all this up. It's been a good read. Cheers.

It's been fun reading along. Have a smooth ferry trip back.

The season is coming to a close. Cold enough overnight Monday and Tuesday to kill my basil plants. Still lots of tomatoes and peppers (started pinching off new growth two weeks ago so the plants can put their energy into existing fruit) and zucchini. A late planting of bush beans is showing lots of flowers so if the frost holds off I may get a final harvest of beans. Still have lots of kale, collards, chard, winter radishes, bok choy, lettuces, and herbs which thrive in this weather.

I dropped into my local Chapters and had a look at the book yesterday evening (ended up over an hour). Read a chapter that would most interest me and another chapter I would find least interesting and enjoyed both. I'm sold.

Thanks for the info. A quick search didn't reveal any Canadian sources however I have a friend with Seed Savers Exchange Canada and is a Test Planter so I'll see what she says. Sounds like a great varietal.

Hopefully I have the time next weekend to attempt the tomato pie. That smoked corn mayo looks intriguing. Fresh corn is long over here however next time I use the smoker I'll piggy-back some corn alongside and give it a try. Nice photos.

@Anna N The variety I grow is Champion, an open-pollinated hybrid resistant to bolting. I'd be interested in knowing what cultivar she describes. 'Cabbage collard' may be a specific cultivar or it may be a local colloquialism . @Shelby I do try to harvest the leaves young but doesn't always happen. Cabbage rolls soon. Maybe caldo verde with collards. I'm learning.

I still have not had a look at the book however I went online to re-watch the collards episode. To make a long story short her use of blanched trimmed collards as a wrap for dolmades piqued my interest and I ended up using them as a substitute wrap for lotus leaf wrapped sticky rice with a chicken, pork, mushroom and greens filling. The collards were trimmed, briefly blanched, shocked then used to wrap the parcels. Parcels then steamed 15 minutes to finish. Results: The collards looked great however I did find them still tough. In the episode the dolmades were steamed for even less time yet seemed to be an easy bite. I wouldn't do it again however I think substituting collards for cabbage in a braised cabbage roll would work quite well. I've got a lot of collards. I plan on trying the tomato pie as I'm still pulling lots of tomatoes from the garden. Looks great from up-thread photos.

@Bhukhhad The first does appear to be lemon thyme and the second oregano. They are both hardy. I have both and they've survived and thrived through 8 winters (regularly get -20 C. days and nights) and I had a lemon thyme in the north that thrived through many a -30 C. winter. My main problem with them was keeping them cut back. If I needed the herbs during the winter I'd just dig them out of the snow.

@djyee100 Thanks for the info and link and I do agree that although they may not be to everyone's taste I like them. A side note: when I was visiting my brother and sister in law this summer, in central Ontario, a dinner guest (friend of my SIL) and originally from Kentucky was over and she, over a gardening discussion, pretty much gave me the same recipe that you've linked from Kim Shook. On the list of things to do.

I'm looking forward to having a look at a copy of the book. I enjoy the PBS series for its content and for its pace.

It's interesting what you can learn from these forums. Given that I'm a mediocre photographer at best I didn't think to use natural light to get a good jelly shot. With regards to @ElainaA for the cider jelly , @Shelby for the jalapeno jelly and @Ashen for the pepper jelly shots here are my jalapeno and habanero jellies:

Hot pepper jellies are the only kind I make and I puree the de-stemmed peppers in a food processor or blender with liquid, leave it steep for awhile, strain through cheese cloth, then add the pepper 'tea' to your sugar as the recommended liquid component. Works for me. How did that Cowboy Candy work out? Like a hot pepper version of bread and butter pickles?

Lots of good food and plenty of wine can make even rotten weather and minimal amenities enjoyable .

Play but not posh. A backcountry trip due east from Killarney Village. A photo of our 'resort': Great view with minimal amenities.

Sept. 24th to Sept. 30th. I wasn't on Manitoulin but about 30-40 km. due east on the north shore of Phillip Edward Island.

Have a good stay and hope you have better luck with the weather than I did. Nice looking frittata.

If I may I'd like to expand this a little further into how to deal with a large quantity of greens, such as chard, kale and collards after the first killing frost of the season. Generally I trim, blanch, shock, squeeze then package in an appropriate size for a pot of soup, a lasagna, a filling or some other application. This will be my first year dealing with collards and I plan to trim out the stems, blanch the leaves, dry them and package them flat. This summer I experimented with using the above treated leaves in the manner of Hawaiian Laulau which worked quite well and plan to use the frozen ones on a variation of cabbage rolls. Any suggestions from anyone with experience using collards would be most welcome.

Starting a lacto-fermentation of 2/3's Aji Limo and 1/3 Habanero peppers for what should be killer hot sauce. I plan to finish this with some pureed mango after fermentation is complete.

I use this technique for basil, tarragon, dill, parsley, cilantro and chives. I remember seeing it demonstrated on a PBS cooking program (which one I don't recall) in which basil was first briefly blanched, shocked, water squeezed out, the basil formed into a log with cling film then frozen. When needed a portion can be sliced off (much like a log of herb butter).

Returned yesterday from a five day fishing trip of which four were spent in pouring rain and to put icing on the cake not a single fish caught. Still have lots in the freezer from the last outing. The garden is thriving: Fall plantings of kohlrabi, lettuce, daikon and watermelon radish. More lettuces, cilantro and dill. And finally this morning's pickage. Cocozelle zucchini, beet greens, jalapenos, dill, parsley, garlic chives, tomatoes, watermelon radishes, daikon, mouse melons, beets and in the center hot peppers (aji limo, habaneros, cherry bombs, hot portugals and a lone red jalapeno). Those are the end of my beets and I have to admit I'm not a big fan of beetroot and grow them for their greens. Over the next few days I'm going to start doing some serious preserving.

I've just read through this thread and I have to say, with my love of all things chili pepper, would happily fit into your tradition. All the food looks great.