We Like Making Our Own Stuff

This is my first year growing yellow pear tomatoes and I have a bajillion of them! These little tomatoes are only a couple inches long and have a nice golden color.  They are less acidic than red tomatoes, which gives them a more mellow, sweeter taste.  They have been very prolific in my garden this year, producing far more than any of our other tomato varieties.  They make a nice addition to salsas and look pretty in salads.  I also dehydrated a batch and packed them in olive oil, and am looking forward to using them. My latest culinary creation utilizing my abundance of yellow pear tomatoes was jam.  Now, at first when you hear "tomato jam," it may sound weird, and even kinda gross.  But trust me, this jam is anything but gross!  It somewhat reminds me of sweet and sour sauce, and it's got a little bit of spice to it, which I find to be absolutely delicious.  You can use this jam as a topping for toast or biscuits, poured on cream chees...

Photo Credits  Pineapples are one of the world's favorite tropical fruits, coming in second only to bananas.  This sweet, juicy fruit is high in vitamin C, which is why it was carried by sailors in the days of old to protect them from scurvy.  Pineapples made it on the Environmental Working Group's " Clean 15 " list, since they are relatively low in pesticide residue.  If you do not have access to organically grown produce, pineapples are a good alternative to many fruits that are high in pesticide residue, such as apples and strawberries. Not only are pineapples a delicious food, but the juice of this fruit is a very useful commodity to have around the house.  When using pineapple juice, it is always best to use fresh, raw pineapple juice.  Canned or bottled juices have been pasteurized, and this heating renders one of pineapple's most useful components, bromelain, inactive. To get the juice out of your fresh pineapple, you can use a blender or food ...