Today I had some peas picked straight out of a friend's garden. They were so good. Chelsea and I were looking at the plants and trying to decide what they were: tomatoes, squash, onions, etcetera. We were also taking a break from watching our kids splash in the kiddie pool and eat popsicles for Memorial Day at said friend's house. When we came to the peas, I suddenly remembered the last time I had a close relationship with pea plants.
We lived in Oklahoma and my mom and a friend decided to plant a garden and share the work and the dividends. They also determined to share the work with their kids.
So on a hot day we went over to work in the garden. My mom handed me a hoe and directed me to a row to weed. I was pretty sullen about having to hoe a row in a garden on a hot day, but I quickly discovered that the weeds on this particular row surrendered under my hoe quite easily.
When I triumphantly announced to mom that I was finished with my row, she came to check and immediately exclaimed, "Oh, no! You dug up all the pea plants!"
I wondered why they were all coming out of the ground so nicely. And I was crushed and never wanted to work in the garden again.
Fortunately, I can now tell the difference between a pea plant and a weed, if nothing else. But I also like gardening and vegetable gardening in particular. Last year I grew tomatoes from seeds in pots on my porch, and even that was crowded. But we had cherry tomatoes and herbs all summer and fall.
Then a friend in our stake invited me to go and pick tomatoes at an experiment station last September. She said I could have all the tomatoes I could carry (and anyone else who wanted to).
Ellen, Baby Jack, and I hitched a ride with a girl out to the plot and ended up with these:

And that's only one of the
three basketfuls of tomatoes we ended up with. I gave some away, froze some, made salsa with some, and then I decided that I would can some. Vaguely remembering canning with my mom and how easy she always made it seem, I didn't think I would have any problems. Thanks to
Freecycle, I came up with jars and loaned canning equipment.
General Conference weekend I spent listening to conference and boiling tomatoes, jars, lids, and over 20 beautiful quarts of Roma tomatoes. Most of them sealed perfectly. Oh, and I read the canning instructions for tomatoes about 100 times.

Ellen was really good at wearing her apron, posing for photo shoots, and staying very far away from everything hot. Which was everything.
Then I gave away some more and put the rest in my cupboard, until a few days ago when I found myself with a can of chipotle peppers in adobo sauce and a recipe that only called for one.
I ended up with a rival to my
salsa verde:
Chipotle Salsa (smoky and spicy)
1 quart canned tomatoes, drained
2 chipotle peppers
1/2 onion, chopped
1/2 bunch cilantro leaves
2 teaspoons lime juice
3 pinches kosher salt (or to taste)
Blend everything in a blender or food processor and enjoy with a bowl of tortilla chips, a plate of quesadillas, or a dish of fried potatoes, eggs, and sausage. (I had to break my "no salsa picante before lunch" rule, for that last one, and it was well worth it.)
Next up: Why I had a can of chipotle peppers in the first place.
