Additional Pages

Tuesday, July 29, 2008


I have been canning foods for a long time, my mother taught me about canning when I was young. Although we did not have a separate freezer when I as growing up so that was the primary way we preserved foods. I have a large freezer so I can about 1/2 of what I preserve. I freeze some and also things like potatoes, beets etc I leave in the ground. It does not really freeze here so I have had no trouble with leaving things in the ground. I have mentioned before that both of my parents have crossed over, so it brings me joy to be using the canner she used. Something special about that connection to my mom.

Anyway back to the present. We have had a great green bean crop this year. I planted one row for us, and the deer ate some of that row :-) so I planted a second row that is doing wonderfully. And if you have been looking at the pictures from this summer we have been eating green beans with quite a few meals. DELICIOUS!!

So yesterday I picked what needed to be harvested and canned green beans. I had to take a picture because they just look so good. And it is so satisfying to know that not only do I have enough in my garden to feed us through the summer but I have enough to put some away for winter use.

Sunday, July 27, 2008

Delicious pasta

OK this meal was delicious, so I am going to share the recipe. I took it from the food network site, it is called Babganoush-Hummus Pasta . I have been looking for recipes for eggplant. It is not one of my favorite vegetables and yet I planted two plants in my garden this year, hmmm not sure why. Maybe some sense of obligation, doesn't everyone have eggplant in their garden. Well I just don't like the texture when it is cooked.

So in searching I found this recipe, like I said, and it was delicious it is:
1/4 cup EVOO
Extra Virgin Olive Oil
4 cloves finely chopped or grated garlic
1 medium eggplant, peeled and chopped
1 (15-ounce) can chickpeas, drained
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon crushed red pepper flakes
Freshly ground black pepper
1 lemon, zested
1 cup vegetable stock
2 to 3 tablespoons tahini paste
1/2 cup coarsely chopped flat-leaf parsley
1/4 cup toasted pine nuts

I cooked up the egg plant in a large pan until it was soft then added everything else and stirred it up (I deleted the red pepper flakes) added it to my food processor until it was a nice sauce consistency, had to add a little more vegetable stock, and served over pasta with a nice salad. Just delicious. I had a few eggplants so I tripled the recipe and froze some for another meal. Then used the left over sauce, cold, as a dip. Just like humus. When it cools it thickens.

Friday, July 25, 2008

One Local Summer

I really need to post more on this blog. I have some great photos to post about, just too busy with the garden and house to do it. I did take a picture of our local meal for this week.
OK this is meatless loaf, roasted potatoes, corn on the cob, steamed beets and green beans. Only non local ingredient would be the soy crumbles in the meatless loaf. It was delicious.

Friday, July 18, 2008

One Local Summer

This week is more of the same really, just in different form. The garden is producing so much of our meals comes from the garden. This week we had soft tacos of sorts with berry short cake. I have difficulty with some dairy so no whipped cream for the short cake but it was so delicious.

The soft tacos have home made flour tortillas with local flour, home made salsa from our garden, TVP with tomato sauce. The TVP is the only thing not local. The short cake has local ingredients. The berries are black berries and blue berries from our property, cooked up with local honey. YUMMM!!!


Wednesday, July 16, 2008

Unexpected Salsa

OK so not totally unexpected. I have intended to make salsa this year. But my tomatoes are not producing as well as previous years. It has been a challenge and I am not sure we will have enough to make sauce for winter, we will see. So I picked some this past week, YUM. They were delicious, and I had some left over. So I picked a few peppers of different types, onions, cilantro and added a little lemon juice and some S&P and dh and I came out with the most delicious salsa, like 8 cups, LOL. YES a bunch of salsa. So we ate some and canned the rest, now I have these beautiful jars of lovely salsa. They look so nice. I am hoping to make some more in another week. YAY!!!

Sunday, July 13, 2008

One Local Summer

Tonight we had bruschetta. Delicious:

All chopped up together in a delicious mix, add some balsamic vinegar and olive oil and you are all set

Home made baguettes cut and toasted.
The non-local ingredients include the vinegar and O Oil in the bruschetta and the yeast and salt in the bread.

Again can I say how delicious it was, we had bruschetta and watched the movie "Over the Hedge", together as a family. It doesn't get any better than that, good food, good company.

Tuesday, July 8, 2008

Recycled Bag

OK I don't have a whole lot of time to post, but wanted to share this recycled bag I made out of the plastic grocery type bags. It took I really don't know....maybe 40 or so bags. I just kept cutting up bags until I was done. Here is a link to the hows of making the "yarn" then I just used a large crochet hook and worked up a bag. This one is holding socks, hats etc that I need to upload to my etsy store...someday... I will say one thing I learned this time around, the heavier plastic bags worked poorly, they seemed to "stick" together and stick to my crochet hook making it difficult to work with. I now know I prefer the cheaper bags, you know the ones that rip as you are walking out of the grocery store ;-) those ones.

Sunday, July 6, 2008

One Local Summer

Busy time of year. Been working around the house getting ready to have a few pool parties coming up. But still have time for the garden. We are considering moving the garden next year to take advantage of our rain water collection. Moving it down the hill below the house, instead of up the hill above the house. Up the hill is closer to the house, easier to get to, making it easier to weed and care for. BUT having the garden down the hill we can gravity feed our garden when the rain barrels are full and free up space above the house for my medicine wheel. Can't wait to get that started.

Anyway back to our local meal. Most of our meals during the summer come from our garden, with a few added ingredients we can't get locally. This week we had stuffed zucchini, steamed beets, and bread. All from our garden/farm with the exception of the cheese in the stuffed zucchini, and the honey in the bread (which are both local) and the rice (I could have used bread crumbs in the stuffing to make it all local, but really wanted the texture of rice...which is not local).

Stuffed Zucchini:
2 zucchini halved and the seeds scooped out
1 cup goat cheese
8 cherry tomatoes chopped
1/2 cup snapped green beans
2 eggs
1 cup cooked rice :not local :-(
S&P to taste

Mix the last 6 ingredients and stuff into the zucchini shells
bake 350 degrees for about 45 minutes (you may need to
blanch the green beans a bit if you don't like them crunchy)