Between the rose hips we have in our freezer from a year past, the wild blueberries that were just gifted to us from a wonderful friend, and a bag of rhubarb that was gifted to us from yet another wonderful friend, we have a lot of fruit and vegetables to use up, especially before that birch sap goes into the freezer next month! For more on that click on my
Its officially week three into our safe planting time and we’re now harvesting baby kale greens, rapini (or also called Broccoli Rabe which is pronounced raab), some lettuce, arugula, micro greens and oddly enough, mustard greens which were from last year. They obviously reseeded themselves. As of today I harvested our first two radishes, and wow, surprise, no sign of root maggots! Little victories! Our tomatoes, bell peppers, cucumbers
I’m going to keep this short and sweet. I had a few extra tomatoes that I had already removed the skins off of, so these were going to a batch of tomato jam.I scoured around a bit on the internet and this one appealed to me most.Tomato JamYield: Varies depending on the kind of tomato used, pan width and the finished thickness* Ingredients 5 pounds tomatoes, finely chopped3 1/2 cups
Temperatures have finally begun to cool and we sigh a breath of relief. The growing season is almost done which means our canning and preserving will now drop down to only small amounts each week. I cannot tell you how grateful I am though, that while there was so much work to do, each and every day, we now have so much more in our larder. But even more, I
Okay I admit it. Dilly beans are not our favorite side dish. We eat them but not in massive quantities. My son usually wrinkles his little nose up at them and says they stink and they taste bad. So while my husband and I enjoy them, we only produce usually three to five pints a year. More or less, one time of canning them. So, I am always on the
A few Saturdays ago we visited the Bel Air Farmers Market and I noticed one of the vendors sold “Corn Cob Jelly”. I can tell you my first thought was more or less disbelief that you could make jelly from a corn cob. The idea kept gnawing at me though, so this weekend after a minature vacation in Williamsburg, Virginia we came home and I got to work. I thoroughly
This weekend we have a lot that will be going on in our kitchen!Now, I have to say, while I thoroughly enjoy shows like Masterchef, I am no where near as talented as the home chefs on that show. I do best following a recipe, tweeking it a bit, maybe adding a flavor or two and staying with that. I know what flavors go well together and I know what
Recently I intended on making a strawberry jam marinated pork chop recipe however that morning I completely forgot that we were supposed to marinate the pork chops according to the recipe we were using. I did have the pork chops out in the fridge though so I figured I might as well use them and see if I couldn’t just make up my own recipe. Now, I consider myself to
Saturday night in order to use up our excess cherry tomatoes we decided to have beef shish kabobs. Unfortunately I don’t have mushrooms going yet so the button mushrooms(blog coming soon on my new mushroom farm!) on this weren’t mine. However the onions and tomatoes were! We used black cherry and Christmas Grape tomatoes here along with onions picked that day from the back yard. I really gotta start leeks
Okay, so like I said, yes I will provide the recipes that I used to preserve the fruit and fruit. Now first thing, I have to say, not a single one of these recipes are mine. These are all borrowed from numerous places on the web. I’ve provided the link to the website that I borrowed the recipe from. Our first canning of the season was the strawberries we picked
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