RT : Pubs Are Tripling Their Beer Reserves Ahead of Tomorrow's Match . . . https://t.co/zcPKYmA5iQ via 7 months 2 weeks ago
RT : " You are going to be the first deported" " dirty Mexican " Were some of the things they yelled they yelled at th… https://t.co/qU2XsWPurF7 months 3 weeks ago
Happy longest day of the year! 15hrs 23mins of sunshine and smiles! https://t.co/mvnarg0YfM8 months 3 days ago
Edible garden salad w/ vinaigrette https://t.co/DKeS3Ds6MR8 months 1 week ago


Tomato chutney

Tomato chutney

(from our October, 2010 newsletter)

This is a wonderful condiment that we feature on our signature meatloaf, but can be used in lots of dishes.  Give it a try and let us know what your favorite uses are!
1 yellow onion
2 cloves garlic
1/4 cup olive oil

1 28oz can diced tomatoes

1/4 cup sugar
1/4 cup honey
1 cup raisins
1 cup water
juice of 1 lemon
1/4 cup red wine vinegar
2 t. salt, 1 t. pepper
pinch cloves,  1/2 t. cinnamon, pinch nutmeg

  1. Sauté onion and garlic in olive oil until softened but not browned.
  2. Add rest of ingredients and bring to a boil.
  3. Reduce to a simmer and let simmer for about 30 minutes until thickened.
  4. Cool to room temperature and store refrigerated until ready to use.  Best served at room temperature or slightly warmed.