The Grapevine: The Joys of Putting a Face with a Name and Some Canning Tips for Tomato Salaita
By Rosalyn Queen on September 19, 2024 from The Grapevine
So many times, I have a name without a face and several times I know a face without a name.
No matter which way it is, It will drive you crazy trying to solve this problem. So was the situation with me.
I have had the name Stephen Smoot in my repertoire for several years. Every week I sent him an email which included the Grapevine. We will exchange emails, weekly with reference to the Grapevine. 
I submitted a name to him for a Spanish column and only recently he interviewed me for a story on the Italian Festival. I always look forward to his informative columns, especially about Shinnston. He certainly is great to work with.
But now I want you to know the rest of the story. On Friday during the Italian Festival, I was working at the Fritti booth and was approached by a great-looking young gentleman who introduced himself as Stephen Smoot.
I was so shocked and surprised to finally meet Stephen. It was great to finally attach a face to a name. It will not make any difference in our association, but now I have a face with the name, Stephen Smoot.
I spent Sunday making my tomato salaita. I bought a peck of green tomatoes at the Farmers Market and was able to purchase a bunch that was small, a little larger than a golf ball. I would rather work with the smaller ones than larger tomatoes.
I sliced the tomatoes; I sliced about ten Hungarian wax sweet peppers. And, I cleaned and sliced two cloves of garlic. I use the special canning and pickling salt. This time, for the first time, I placed my saliata in a plastic bucket. I had a small popcorn bucket that one of the kids brought back from the beach.
John and Mary Shields told me they use buckets instead of crocks and they work well. I layered tomatoes, peppers and garlic and placed salt between each layer. I placed a ceramic plate on top of the mixture and used a 2 liter bottle, filled as a weight. By Sunday evening I had to pour water from the saliata and will have to continue pouring the water from the mixture and adding a little salt to the top. Cover with a towel and keep in a cool place. Will be ready to eat in about eight weeks.
A few hints about preparing for the table. They will need a good soaking to get rid is excessive salt. They can be served as a salad when mixed with olive oil. They can be warmed in a skillet of olive oil and served with cheese and Italian bread.
This was my father’s favorite. Good as a snack but we made a meal of it.
I put the saliata in pint jars and place them in the refrigerator. They keep great.
Do not overwhelm yourself canning. Do small amounts. I wonder with inflation that these treats will come in handy especially during the holidays.
I had a great breakfast with Joanie Jaggie last week. She called me wanting a few of my final cookbooks so I met her with them. You know what she said, “I want them for my kids so they will never forget their Italian customs and traditions.”
My dream come true. My goal has been achieved.
Enjoy fall, I am hoping for rain, I must confess, for mushrooms. Be sure to enjoy the turning of leaves and until next week “Now You Have Heard It Through the Grapevine.”
Editor’s Note:In submitted photo, pictured are Stephen Smoot, editor of Shinnston News and Harrison County Journal and Rosalyn Queen, Grapevine column contributing writer.
