Salsa and off for a week

I made salsa last night! It contains corn, tomatoes, scallions, garlic, hot peppers, vinegar, sugar, salt, mustard seeds, and celery seeds. All the vegetables are from the CSA. It came out just the right balance of tangy and sweet and spicy, which is good because I have six pints of it. I couldn’t find an actual corn-tomato salsa recipe that was safe for canning, so I just modified a corn relish recipe — it should be safe to replace some of the corn and cabbage with high-acid tomatoes, especially since I’m still adding the vinegar.

Starting Monday I’ll be away for a week at the National Havurah Committee’s Summer Institute. I feel like this may be some level of outside my comfort zone spiritually, but hopefully in a good way. And I’ll be taking a class on interpreting text using fiber arts! And there will be roundsinging! And folkdance! And if I get totally overwhelmed, it’s at a college campus in rural New Hampshire so I can go off and commune with the trees and blueberry bushes for a while. (Unfortunately, the trees are likely to be rather damp all week, but that’s life.)

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