October Garden Totals and Pineapple Ghost Pepper Sauce

All the major harvesting is done in the garden. There are only a few more squash left to pick from the summer crops and then all that is left are fall/winter crops. Brussels sprouts, kale, kohlrabi, cabbage, carrots, leeks and beets. The harvests from these will be small and measured in ounces rather than pounds, but, they will be every bit as appreciated as the large numbers of tomatoes and plums that I picked over the summer.

Here is what I picked this month:

4 pounds corn
6 pounds peppers
9 ounces eggplant
11 pounds 8 ounces kale
3 pounds 2 ounces dried beans
28 pounds 11 ounces tomatoes
38 pounds 10 ounces squash
1 pound 6 ounces potatoes

Month Total: 95 pounds 14 ounces

Year Total: 1,150 pounds 6 1/2 ounces



Pineapple Ghost Pepper Sauce

1 - 20 ounce can pineapple chunks in juice
1 small onion, chopped
1 medium carrot, chopped
4 ghost peppers, chopped
4 cloves garlic, chopped
Zest and juice of a lime
1 tablespoon fresh ginger, chopped
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
1/4 cup honey
1 tablespoon salt
1 1/2 cups cider vinegar

1. Place all the ingredients but the vinegar and honey in a food processor and pulse till pureed. Add to pot and cook over medium low heat until vegetables are tender and fragrant, about 15 minutes. Add in vinegar and honey and bring to a simmer.
2. Transfer to food processor and blend again for a smooth sauce. You can also pass through a food mill or fine mesh strainer.
3. Fill sterilized hot bottles or jars with hot sauce.
4. Place in a hot water bath for 10 minutes.
5.