Mango jam and other good stuff

Produce. Mango jam.

It’s Saturday, which means it’s usually time for cool links, but I’m foregoing them to show you what I’ve been doing this week (hint: not so much writing). It has to do with making mango jam and other good stuff.

Mango jam and other good stuff

I’m inserting myself into today’s post because I made this mango jam, bread and butter pickles and bell pepper relish:

Mango jam

Bread & butter pickles Mango jam Bell pepper relish

Looks delish, right?

I live in Arizona (don’t hate me because the temperature is in the 70’s. Let’s talk this summer when it’s in the 110’s), so fresh produce is a year-round thing here. From October-May, we are able to buy 60 lbs of otherwise rejected product for $10 through a program called P.O.W.W.O.W. (Produce on wheels without waste) Here’s a picture of what I picked up in February:

Produce. Mango jam.


The produce is available every Saturday, but I only go once a month because there’s only two of us to eat it, and it takes an enormous amount of time to take care of it. I mean, look at all those tomatoes! Holy Henry!

This past weekend, I brought home:

10 zucchini

2 acorn squash

10 ears of corn

2 lbs of spinach (that’s a lot of spinach)

17 regular tomatoes

8 mangoes

8-10 cucumbers

12 bell peppers

Needless to say, I spent Saturday looking for recipes then made veggie soup, skillet lasagna, spinach-mushroom quiche, and a mushroom/zucchini/artichoke torte.

Sunday, I made two more quiches, zucchini brownies (I’ll never make brownies without zucchini again. So moist), bread and butter pickles, mango jelly, bell pepper relish, and eight veggie empanadas.

Monday, I tackled the corn and used half of it in a casserole. I had also bought some chicken, so that went into four crockpot freezer bags, and I cut up ten green peppers and froze them in bags.

While I had the oven going, I baked an eggplant that I later turned into baba ganoush. I just finished it up this morning as a snack. So good.

Tuesday, I made more chocolate zucchini brownies (Oh, didn’t I mention the first batch was chocolate?) and naan bread for the baba ganoush. I had a second eggplant I sliced and baked into chips.

Wednesday, I cooked and froze the rest of the corn. It was a light day.

The freezer half of my refrigerator is packed to the gills, but don’t worry, I have a new upright coming on Monday. I don’t think I could cram one more thing inside.

The refrigerator half still holds a quarter bag of spinach, two squash, six bell peppers (I think they’re breeding), and two cucumbers.

We’re going to eat like kings!




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