The weather has turned a bit here in Tennessee. The Summer Garden is winding down and it’s time to start pulling spent plants and plants we just don’t want anymore (can anyone say zucchini?) and begin planting for a fall garden. Think, greens, brassicas, lettuce. We only need a few beds for that so the fall garden is much easier to manage than the summer garden.
What do you do with all of those green tomatoes, squash, tomatilas, zucchini, peppers and more? You make End of Garden Relish!
I don’t make it as sweet as the recipe calls for because I find it overpowering and I don’t want that much sugar in anything! The beauty of this recipe is that you can make it to satisfy your family’s taste.
You can use this as a side dish, as a topping on sandwiches or casseroles, my favorite is as a topping on black beans and rice. Making pintos and cornbread? You’ll love this on pinto beans…the ideas are endless! It’s a great way to use up that smattering of veggies left. It’s so good that I try to leave things for this relish because 6 pints is just not enough!
If you try it, be sure to let me know what you think!
Blessings,
Cheri
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