It’s that time of year when our garden is producing insane amounts of ripe tomatoes.

A bowl full of tomatoes from the Flemings’ garden. (Courtesy of Ed Fleming)

This past weekend, I went out to harvest and ended up with probably 15 pounds of beautiful heirlooms, which was great, but I had to come up with a plan for them, and fast.

If you’re in the same boat, we have a few tried-and-true recipes that use up a ton of tomatoes and yield something so delicious that it’s worth every second of energy you put into growing, harvesting and cooking them.

This year, I grew five varieties — green zebra, brandywine, black krim, black cherry and San Marzano. I also have a towering tomatillo plant that is producing like crazy.

For two of the four recipes below, you have to prep the tomatoes before cooking. Because we grow so many, we have a tomato press that removes the skins and seeds (a food mill works, too), but you can do it the old-fashioned way.

Here’s how: Use a paring knife to place an “X” at the bottom of your tomato. Drop it into boiling water for a few minutes, or until the skin starts to peel away, then plunge it into an ice bath. The skin should come off easily. If you want to get rid of the seeds, too, cut the tomatoes in half and scoop out the gelatinous pulp and seeds. (Lots of people don’t mind the seeds, so feel free to skip this step.)

Here are four of my favorite recipes that use a lot of tomatoes, for those times when eating a few BLTs a day (definitely something I’m still doing) isn’t putting a dent in your harvest.

And if you don’t grow tomatoes but are interested in making these recipes, this is the time of year that you can often pick up a bushel of tomatoes for pretty cheap at the farmers’ market, because farmers are eager to get rid of them. They might not be the prettiest specimens, but they are perfect for sauces, salsas and soups.

Fresh Tomato Sauce

Tomato puree from San Marzano tomatoes grown in the Fleming garden. (Jess Fleming / Pioneer Press)

I wasn’t sure I’d grow San Marzanos again until I sent them through the press. The resulting pulp was so thick and beautiful that next year, I might plant two! We mixed them with some brandywine and black krim because we had so many we needed to use up, but you would probably have to simmer it for far less time if you stuck to those San Marzanos or romas.

We were overachievers and served this over fresh, homemade ravioli, and it was incredible, but the sauce is great over your favorite dried pasta, too.

Makes enough sauce for 8-10 servings of pasta

INGREDIENTS

6 pounds fresh tomatoes, skinned, seeded and chopped, or run through a food mill
1 large shallot, minced
6 cloves garlic, minced
3 springs fresh basil
1 ½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons butter or olive oil

DIRECTIONS

Melt the butter or heat the olive oil in a large saucepan over medium-high heat.

Add the shallot and stir for a few minutes, then add the garlic and stir until fragrant, about 30 seconds. Add the tomatoes, salt and pepper. Bring just barely to a boil, then reduce the heat to a simmer and cook until it’s as thick as you prefer it, anywhere from an hour to three hours. When it’s how you like it, add the basil and let it cook for a few minutes to infuse its flavor.

Serve over your favorite pasta and top with more basil and parmesan cheese (optional).

Tip: If you have leftover sauce, freeze it in a zip-top bag for up to six months. Pasta with this fresh sauce in the middle of winter is like a warm, summery hug.

Salsa Verde

Salsa Verde made with a mixture of tomatillos and green zebra heirloom tomatoes from the Fleming garden. (Jess Fleming / Pioneer Press)

This beautiful salsa is like a magic trick if you have green zebras. People taste it expecting the tartness of tomatillo, but they get that incredible heirloom sweetness instead. I did throw in some homegrown tomatillos, too, so I got the best of both worlds. If you don’t like spice, remove the seeds and inner membrane of the jalapenos. If you do, add more or even hotter peppers, like Thai bird or habanero.

Makes about 5 cups of salsa

INGREDIENTS

3 pounds green zebra tomatoes, tomatillos or a mix of the two, sliced in half
10 cloves garlic, peeled
1 large white onion, sliced
3 whole jalapenos, stem removed and sliced in half
½ cup cilantro, chopped
Juice of one lime, or more to taste
3/4 teaspoon of kosher salt, or more to taste

DIRECTIONS

Preheat oven to 400 degrees. Line two baking sheets with parchment paper. Place tomatoes and/or tomatillos, cut-side down, on one of them and the jalapenos, garlic and onion on another.

Roast for 30 minutes.

Heat the broiler and place each sheet under it for a few minutes, until you get some nice char on the vegetables. Watch closely so you don’t completely torch them. Remove vegetables from the oven and let cool slightly.

Add vegetables to the bowl of a food processor, working in batches if necessary. Pulse the vegetables until you get your desired consistency.

Add pulsed vegetables to a large bowl, then add salt, lime juice and cilantro. Taste and add more lime juice or salt if desired. Cool in the refrigerator for at least an hour before serving.

Old-fashioned Tomato Soup

Tomato soup and grilled cheese is the perfect summer meal. (Jess Fleming / Pioneer Press)

This is my husband’s baby — he makes it every year while I crank out grilled cheese for the family to go with it. This year, I coated the outside of the sourdough bread for the sandwiches with butter and finely grated parmesan and stuffed them with extra-sharp cheddar for tang and muenster for meltiness. This soup was the perfect thing to dunk them in!

Adapted from The Joy of Cooking

INGREDIENTS

2 tablespoons olive oil
3 pounds ripe tomatoes, peeled, seeded and chopped (or run through a tomato press)
1 large or 2 small cloves garlic, minced
¾ teaspoon kosher salt, or more to taste
¼ teaspoon freshly ground black pepper
¼ cup heavy cream
Thinly sliced basil, for serving (optional)

DIRECTIONS

Heat the olive oil in a medium-sized saucepan over medium-high heat. Add the onion and saute until translucent. Add the garlic and stir for about 30 seconds, or until fragrant.

Add tomatoes, salt and pepper and simmer for about 25 minutes. Using an immersion blender, puree mixture until smooth. Swirl in cream and taste for seasonings, adding more salt or pepper if desired. Top with basil, if using, and serve immediately.

Panzanella Salad

We have also had an absolute bumper crop of cucumbers this year, and this traditional Italian bread salad is a great way to use up both tomatoes and cucumbers. It’s also an excellent use for stale bread! We served it with some grilled chicken and called it a meal.

Adapted from loveandlemons.com

Makes about 6 servings

INGREDIENTS

For the salad:

½ pound of sourdough bread, cut into 1-inch cubes
1 tablespoon extra-virgin olive oil
1/4 cup thinly sliced red onion
1½ pounds tomatoes, sliced into wedges or cherry tomatoes, halved
1 English cucumber, sliced into half moons
8 ounces fresh mozzarella, cubed (I used pearls)
1 cup fresh basil leaves, torn, plus more for garnish
Kosher salt and freshly ground black pepper

For the dressing:

¼ cup extra-virgin olive oil
3 tablespoons sherry vinegar or red wine vinegar
2 garlic cloves, grated
½ teaspoon Dijon mustard
Heaping ½ teaspoon kosher salt
Freshly ground black pepper

DIRECTIONS

Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Place the bread on the baking sheet, drizzle with the olive oil, and sprinkle with salt. Toss to coat and spread evenly on the sheet. Bake for 15-20 minutes, or until crisp around the edges.

Make the dressing: In a large bowl, whisk together the olive oil, vinegar, garlic, mustard, salt, and several grinds of pepper.

Add the onion, tomatoes, cucumber, and bread to the bowl with the dressing and toss to coat. Add the cheese and basil and gently toss. Season to taste and serve with more fresh basil on top.

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September has rolled in and brought with it the start of another NFL football season. For many sports fans, that means one thing on Sunday (and some Mondays and Thursdays) — throwing a tailgate party with all their favorite foods to eat before and during the game.

With that in mind, we’ve come up with a budget-friendly tailgate menu.

Quarterbacking this 3-point spread of recipes is a favorite member of the nightshade family that’s harvested in late summer and early fall — spicy chile peppers.

Chile peppers are often considered vegetables but like tomatoes, they are botanically fruit. Their heat is measured in Scoville Heat Units, with habaneros and ghost peppers registering the highest numbers and mild peppers like Anaheim having the lowest.

The two chile-forward dishes in this meal feature a mix of mild (poblano) and medium (jalapeno) chile peppers. Rather than scorch the taste buds, they will just provide a pleasant, moderate burn.

Spicy, cheese-filled jalapeno poppers have been a popular appetizer since their debut in the 1970s. A Tex-Mex riff on the Mexican dish chile rellenos, it involves hollowing out a jalapeno pepper with your fingers or a spoon, then stuffing it with a mixture of cheeses and spices.

They can be smoked or grilled and sometimes are wrapped in bacon or battered and deep-fried for extra crunch. Our recipe is much easier: After filling the shells with a mixture of cream cheese and cheddar, we simply sprinkled some buttery panko crumbs on top and added a little barbecue seasoning before baking them to a crisp in the oven. And talk about cheap: A bag of jalapenos cost less than $2 at my local grocery.

The Mexican-style pork chile verde that serves as a main course is also a cinch to prepare, and in fact can be made a day or so in advance and then reheated on game day.

It’s surprisingly economical for a party dish — the 2-pound boneless pork shoulder (also known as a picnic roast) cost less than $6, and the tangy tomatillos and green chiles that make the sauce so wonderfully vibrant are also fairly easy on the pocketbook. A pound of tomatillos ate up only $3 of my $25 budget, and the two chiles — jalapenos and a poblano — cost only 82 cents.

The chili verde is great on its own, with or without the optional garnishes. But if you don’t mind spending a few extra dollars, you could use it to make enchiladas or smothered burritos or even tuck it into a taco shell. It also works as a topping for nachos or eggs.

The football-shaped cookies that close out the meal dig a little deeper into the pocket than the poppers because they’re made with solid bar chocolate and butter. But at just 16 cents per cookie (the recipe makes 3 dozen), you’d be hard-pressed to find a more budget-friendly scratch-made dessert for a crowd. And if you’re good with a tube of icing and a piping tip (I’m not!) and can personalize them with team colors and numbers, they’re also kind of fun.

All told, the meal for four came in 27 cents under budget at $24.73, or just a little over $6 per person.

Jalapeño Poppers

The best game-day appetizers are finger-friendly. These cheesy jalapeno poppers come together in minutes with just a handful of ingredients. They’re delicious hot, warm or at room temperature.

It’s a good idea to wear gloves when working with jalapenos to protect your skin from the burning capsaicin oil. Always avoid touching your eyes, nose or face after handling them, and be sure to wash your hands and cutting board with hot soapy water to remove any residue.

I used my (gloved) fingers to remove the ribs and seeds but a small spoon also works well.

If your budget allows, consider wrapping the poppers in bacon for an extra salty crunch.

INGREDIENTS

8 jalapeños
4 ounces cream cheese, softened
1 teaspoon garlic powder
4 ounces shredded sharp cheddar or Mexican blend cheese
2 tablespoons chopped cilantro
1/4 cup panko bread crumbs
1 tablespoon melted butter
Sprinkle of barbecue rub, optional
Preheat the oven to 400 degrees.

DIRECTIONS

Slice the jalapenos in half lengthwise. (It helps to wear gloves.) Use a small spoon to scoop out the seeds and membranes.

Mix cream cheese, garlic powder, cheddar cheese and cilantro in a bowl until well combined.

In a separate bowl, stir together panko crumbs and melted butter until well combined.

Fill jalapeños with the cheese mixture, then top with the panko mixture.

Place on a baking pan topped with parchment paper, dust with barbecue rub (if using) and bake 18-22 minutes, or until golden.

Cool 5-10 minutes before serving.

Serves 4-6.

— Gretchen McKay, Post-Gazette

Pork Chile Verde

Chili is a classic football food because it can be made ahead of time, and is easily transported to a tailgate party. This hearty green chili gets a warming kick from jalapeno and poblano peppers and tangy tomatillos. I used boneless pork shoulder but you could easily substitute chicken.

The spices can be adjusted according to taste.

INGREDIENTS

For chili:

2 tablespoons vegetable oil
2 pounds boneless pork shoulder, cut into 2-inch pieces
1 yellow or red onion, diced, or mixture of both
2 teaspoons kosher salt, or to taste, divided
2 teaspoons dried oregano
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
10 fresh tomatillos (about 1 pound), removed from husks and rinsed
2 jalapeño chile peppers, seeded
1 poblano chile pepper, seeded
6 cloves peeled garlic, chopped
1/2 cup packed cilantro leaves
2 1/2 cups chicken stock, more if needed
2 cups quartered baby potatoes (about 3/4 pound)
Freshly ground black pepper to taste

For optional garnish:

1/4 cup sour cream
1/2 cup pickled red onions
1 tablespoon chopped fresh cilantro

DIRECTIONS

Heat oil in a pot over high heat until nearly smoking.

Add pork cubes in a single layer. Let sear until brown on one side, 4-5 minutes. Mix, turning pieces over to brown on the other side, 4-5 minutes. Add onion and 1/2 teaspoon kosher salt. Cook and stir until onion is translucent, about 4 minutes. Add oregano, cumin, coriander, and cayenne; cook and stir until seasonings are fragrant, about 2 minutes. Reduce the heat to low.

Cut tomatillos into quarters. Place into a blender with chili peppers, garlic and cilantro. Add chicken stock. Pulse on and off until pieces start to break down, then blend until mixture has liquefied, about 30 seconds.

Stir sauce into pork mixture. Add 1 teaspoon kosher salt and bay leaf. Increase the heat to high and bring to a boil. Reduce the heat to low and maintain a slow but steady simmer for about 1 hour.

Add potatoes, remaining 1/2 teaspoon kosher salt and black pepper. If the mixture has reduced to where potatoes are not immersed, add more broth to cover. Simmer until pork and potatoes are tender, 45-60 minutes.

Garnish individual servings with a dollop of sour cream, some pickled red onions and cilantro.

Serves 4-6.

— Gretchen McKay, Post-Gazette

Football Sugar Cookies

Cookies make a great tailgate dessert because they don’t have to be portioned and travel well. I made these with football- and jersey-shaped cookie cutters.

Chilling the dough for an hour or so prior to baking makes a difference — it controls the spread while baking and also concentrates the flavor.

INGREDIENTS

3 cups all-purpose flour, plus more for dusting
1 teaspoon baking powder
1 teaspoon salt
1 1/2 sticks butter, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
3 ounces unsweetened chocolate, melted and cooled
White icing, for decorating

DIRECTIONS

Preheat oven to 350 degrees.

In medium bowl, combine flour, baking powder and salt. In large bowl, beat together butter and sugar with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well.

Add melted chocolate and beat until smooth. Gradually add flour mixture to butter mixture, beating until smooth. Divide dough in half and form into 2 discs. Cover and chill at least 1 hour or until firm.

On lightly floured surface, roll out dough approximately 1/8 -inch thick. Dip cutters in flour, cut and transfer cookies to cookie sheet.

Bake 8-10 minutes. Cool on cookie sheet 2 minutes. Remove to cooling grid and cool completely, then decorate to look like a football.

Use a small piping bag with a tiny round tip or a zip-top bag with the corner snipped off to pipe a single white line down the center of each cookie. Add 5 — 6 shorter horizontal lines across the central line to create the laces.

Makes 3 dozen cookies.

— wilton.com

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Today is Thursday, Sept. 18, the 261st day of 2025. There are 104 days left in the year.

Today in history:

On Sept. 18, 1975, newspaper heiress Patricia Hearst was captured by the FBI in San Francisco, 19 months after being kidnapped by the Symbionese Liberation Army.

Also on this date:

In 1793, President George Washington laid the cornerstone of the U.S. Capitol.

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In 1850, Congress passed the Fugitive Slave Act, which created a force of federal commissioners charged with returning escaped slaves to their owners. The act was repealed in 1864 during the American Civil War.

In 1851, the first edition of The New York Times was published.

In 1947, the National Security Act, which created a National Military Establishment and the position of Secretary of Defense, went into effect.

In 1961, United Nations Secretary-General Dag Hammarskjold (dahg HAWM’-ahr-shoold) was killed in a plane crash in Northern Rhodesia (now Zambia).

In 1970, rock star Jimi Hendrix died in London at age 27.

In 2014, voters in Scotland rejected independence, opting to remain part of the United Kingdom in a historic referendum.

In 2020, Supreme Court Justice Ruth Bader Ginsburg, a towering champion of women’s rights who became the court’s second female justice, died at her home in Washington at age 87, of complications from pancreatic cancer.

Today’s Birthdays:

Hockey Hall of Fame coach Scotty Bowman is 92.
Singer Frankie Avalon is 85.
Actor Anna Deavere Smith is 75.
Neurosurgeon-author-politician Ben Carson is 74.
Basketball Hall of Fame coach Rick Pitino is 73.
Sen. Tommy Tuberville, R-Alabama, is 71.
Hockey Hall of Famer Peter Šťastný is 69.
Actor Holly Robinson Peete is 61.
R&B singer Ricky Bell (Bell Biv Devoe, New Edition) is 58.
Basketball Hall of Famer Toni Kukoč is 57.
Actor Aisha Tyler is 55.
Actor Jada Pinkett Smith is 54.
Actor James Marsden is 52.
Rapper-TV host Xzibit is 51.
Comedian-actor Jason Sudeikis is 50.
Former soccer player Ronaldo is 49.
TV host Sara Haines is 48.
Actor/comedian Billy Eichner is 47.
Rapper Dizzee Rascal is 41.
Country singer Tae Kerr (Maddie and Tae) is 30.
Soccer player Christian Pulisic is 27.

If the name Limping Lena means anything to you, chances are you grew up in Stillwater.

Lena Rumpf, known as “Limping Lena” or “Leapin’ Lena,” was famous for walking around downtown with a stick, cursing all the way.

Rumpf, who died in 1992 at age 88, was “4-foot-nothing and weighed less than 70 pounds,” said Brent Peterson, executive director of the Washington County Historical Society. “She skipped everywhere. I remember walking downtown with my mother one day, and a truck crossed the Lift Bridge and came too close to the road. Lena started cussing and beating the grille of the truck with her stick.”

Now, Rumpf’s stick is part of the Washington County Historical Society’s collection. Dave Palmer, the son of Mary Palmer, Rumpf’s caregiver, recently donated Rumpf’s stick, watch, eyeglasses and other items belonging to Rumpf to the society.

“My mom passed away in March, and I’ve been going through all her stuff,” said Palmer, who lives in Lake Elmo. “These were filed in her important papers.”

Mary Palmer, of Stillwater, knew Rumpf through her work for the Hooley family and Cub Foods, he said. Rumpf cleaned the company’s corporate offices in downtown Stillwater; Mary Palmer worked and arranged the handing out of samples for Cub Foods stores, he said.

Dave Palmer, who used to deliver the Stillwater Gazette, said he remembers being terrified of Rumpf when he was little. “The first day that I saw her in our house, I about had a heart attack,” he said.

Palmer said he would run into Rumpf while delivering newspapers at the buildings she cleaned.

“I’d come flying around corners, delivering papers as fast as I could, and sometimes she’d be there,” he said. “Oh, boy. It was ‘G.D. this’ and ‘G.D. that.’ She wasn’t a real big fan of men in general, and so I was terrified. But you know what? She was just such a little character. And the things she’d say. Every once in a while, I think in maybe 20 or 30 exchanges or in her presence, I heard her laugh, and it was wonderful.”

Palmer said he always remembers Rumpf’s stick being “pretty big,” and was surprised to find it was only a couple of feet long. “She was just such a tiny little thing that it was just this little, little stick,” he said.

“We always called her Leapin’ Lena, because she did a little leap as she walked down the road cussing at people,” Meg Anderson Brownson, who owned Meg’s Cafe in downtown Stillwater, told the Pioneer Press in 2011. “She was very teeny and ate quite often at my cafe on Main Street. ‘I wanna gadamn egg and a gadamn piece of toast, and I’m only gonna pay a gadamn dollar.’ ”

Grew up in Dutchtown

According to a story that ran in the Stillwater Courier when Rumpf died in 1992, Mary Palmer said Rumpf weighed 67 pounds and once told her that she walked around town with a stick because “if she held a stick up and hollered and yelled, they would think she was crazy and leave her alone.”

An undated courtesy photo of Lena Rumpf from the collection of the Washington County Heritage Center. (Claudia Staut / Pioneer Press)

Rumpf is believed to have had Tourette Syndrome, according to the Courier article, characterized by recurring tics and at least one vocal tic.

Rumpf lived in the house where she grew up in Dutchtown, just north of downtown Stillwater, before moving to Maple Manor care center in 1983. She dropped out of school at age 14 when she developed a neurological disorder, the Courier article states.

Several downtown businesses employed Lena for her cleaning skills. In addition to cleaning the corporate office for Hooley’s Grocery Store in downtown Stillwater, Rumpf also cleaned for Dr. Raymond “Dr. Jo” Josewski, whose office was on Main Street in downtown Stillwater, according to the Stillwater Courier article.

Rumpf would “march down the stairs from Dr. Jo’s office carrying a bucket of slop water,” the article states. “From the bottom of the stairs, Lena would continue out to the curb, from where she’d fling the slop water –– right on Main Street. If you were in the way, (Lorrayne) Dixon said, ‘Forget it, Charlie!’”

Rumpf, who never married or had children, kept her money rolled up in a rubber band in her bra, the article states.

Bob Thompson, the owner of Thompson Hardware in downtown Stillwater, “was one of the few people who could give (Rumpf) a ride home,” the article states. “Thompson Hardware was also the place for Lena – with her purse tied to her blouse – would go to get her checks cashed although only Bob, his father or bookkeeper Marguerite Kunde could cash them.”

Rumpf is buried in St. Michael’s Cemetery in Bayport.

Town characters

Michael DeMiglio, a Stillwater artist, included Lena Rumpf in a mural he was commissioned to do for the Miller Building on Second Street in downtown Stillwater. “My paintings show historical Stillwater and were an homage to people in Stillwater who were beloved and memorable,” DeMiglio said. (Courtesy of Michael DeMiglio)

Rumpf is one of many town characters remembered fondly by people who grew up in Stillwater, Peterson said. Also on the list: Stanford “Buster” Lassen and Jerry the Milkman, he said.

“When you say ‘town character,’ it’s not anything against them,” Peterson said. “If you’re from Stillwater, you know these people. She was a character, and that’s what makes Stillwater, even today, one of the most unique places you’ll ever live. It’s because of the uniqueness of the community. Lena, Buster, Jerry the Milkman, they all were a part of that.”

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Michael DeMiglio, a Stillwater artist, included Rumpf in a mural he was commissioned to do for the Miller Building on Second Street in downtown Stillwater. The painting is an “homage to people in Stillwater who were beloved and memorable,” and also features Lassen and the late mayor Choc Junker, DeMiglio said.

“Lena contributed greatly in her cleaning work, but even more so in teaching an entire generation about showing respect to those who are different,” he wrote in a statement posted on his website. “So many people here have memories of the lessons they learned from their parents and grandparents about being kind and loving. Lena descends from a founding family of Stillwater, and I would say that her personality left behind a legacy that shaped the character of those who grew up here — a lesson we could continue to teach.”

Rumpf’s items will be catalogued and will be displayed at the Washington County Heritage Center at a future date in a case devoted to new acquisitions and new donations, Peterson said.