So, except for the occasional project or event to document and share, I will see you later. May God bless you and keep you. May His very face shine upon you and give you peace.
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Wednesday, October 22, 2008
A Temporary Farewell
I feel as if I need to be fair and let all of you know that I will be taking a leave of absence (from this site) for a few weeks...maybe months to attend to some things. This actually comes at a good time, season-wise. Food projects are on their shelves and shivering in the freezers. Things outdoors are slowing. We can all curl up into our warm piles of leaves and rest a bit before thoughts turn to planning next year's garden.
So, except for the occasional project or event to document and share, I will see you later. May God bless you and keep you. May His very face shine upon you and give you peace.
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So, except for the occasional project or event to document and share, I will see you later. May God bless you and keep you. May His very face shine upon you and give you peace.
Pin It
Monday, October 20, 2008
The Next Challege
Now that most everything is put up, I move on to tackling the next problem (which really isn't a problem...more of a challenge). What would that be? Using it all!
It's a difficult transition for me to make and I'll tell you why. All spring, summer and fall, we have been acting like squirrels, rounding up and preserving every edible item we could get our hands on. Now, all of a sudden, we are supposed to start using it all? I know that's the point. I didn't just can and freeze all this stuff so I could take pictures of it and show them to you. Those jar-lined shelves are not just for looking at (although they are rather pretty).
So how do we begin? For starters, I need to sit down with my Harvest Tally and create menus, then print off some calendars and start filling in the little boxes with meal ideas. This way, every afternoon, I'm not left flipping through cookbooks and wandering aimlessly from pantry to kitchen cupboards to freezer and back again. This is one project I need to get busy on. When I come up with our rotation, I'll share it with you.
Now, let's join together and say, "It's okay to open jars. It's okay to open jars. It's okay to open jars." And again....
Pin It
It's a difficult transition for me to make and I'll tell you why. All spring, summer and fall, we have been acting like squirrels, rounding up and preserving every edible item we could get our hands on. Now, all of a sudden, we are supposed to start using it all? I know that's the point. I didn't just can and freeze all this stuff so I could take pictures of it and show them to you. Those jar-lined shelves are not just for looking at (although they are rather pretty).
So how do we begin? For starters, I need to sit down with my Harvest Tally and create menus, then print off some calendars and start filling in the little boxes with meal ideas. This way, every afternoon, I'm not left flipping through cookbooks and wandering aimlessly from pantry to kitchen cupboards to freezer and back again. This is one project I need to get busy on. When I come up with our rotation, I'll share it with you.
Now, let's join together and say, "It's okay to open jars. It's okay to open jars. It's okay to open jars." And again....
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Friday, October 17, 2008
Curtains...for Food Storage
I am not a frilly person. I think that is why I have a hard time with curtains. I go to other people's homes and I think their curtains look nice. But, when it comes to my own house, I am rendered helpless. I think it's a combination of not liking many styles of curtains and not really caring. In our downstairs, there are no curtains. There are bamboo roman shades in our laundry room, but that is because in the summer sun beats in that room, ferociously. Upstairs, there are simple, straight curtains in our bedroom, the bathroom and in Sam's bedroom (I made the ones in Sam's bedroom and the bathroom and my aunt made the ones in our bedroom as a housewarming gift.) Sadie's room has wooden shades. Goodness, where was I going?
When we started storing canned food in the pantry, we needed to address this little window. In the Harvest Tally 2008 link to the left, you can see the window straight ahead, behind my big pot. Here is the view from the outside. I bought a cheap, little curtain rod and made a very simple curtain. This keeps it nice and dark in there, especially since this side of the house gets a lot of sun (as you can see).
In trying to decide where to store our sweet potatoes (which I totally forgot to list in our tally!! They are there now.), we determined that the little mudroom off our back entrance mudroom (this house was made for outdoor work- it used to be a hog farm) would be perfect. It's unfortunately on the same sunny side of the house as the pantry window and the door sports a window. A curtain was calling. Well, actually, Jamey was calling me to make a curtain so he can store the sweet potatoes.
I lined it with darker fabric to keep as much light out as possible. We think it will work nicely. And, if you think I go out spending money on Ralph Lauren fabric (which this may be) when we have a fixed, albeit nonexistent budget, you are incorrect. My dear friend, Laura, is an interior decorator in Manhattan and keeps me well-stocked with leftover fabric swatches for quilts, pillow cases and curtains for food storage. Thank you, Laura. I wonder if the likes of Ralph Lauren had this, particularly, in mind....
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When we started storing canned food in the pantry, we needed to address this little window. In the Harvest Tally 2008 link to the left, you can see the window straight ahead, behind my big pot. Here is the view from the outside. I bought a cheap, little curtain rod and made a very simple curtain. This keeps it nice and dark in there, especially since this side of the house gets a lot of sun (as you can see).
In trying to decide where to store our sweet potatoes (which I totally forgot to list in our tally!! They are there now.), we determined that the little mudroom off our back entrance mudroom (this house was made for outdoor work- it used to be a hog farm) would be perfect. It's unfortunately on the same sunny side of the house as the pantry window and the door sports a window. A curtain was calling. Well, actually, Jamey was calling me to make a curtain so he can store the sweet potatoes.
I lined it with darker fabric to keep as much light out as possible. We think it will work nicely. And, if you think I go out spending money on Ralph Lauren fabric (which this may be) when we have a fixed, albeit nonexistent budget, you are incorrect. My dear friend, Laura, is an interior decorator in Manhattan and keeps me well-stocked with leftover fabric swatches for quilts, pillow cases and curtains for food storage. Thank you, Laura. I wonder if the likes of Ralph Lauren had this, particularly, in mind....
Pin It
Thursday, October 16, 2008
Another Tally
Wednesday, October 15, 2008
Pumpkin Pie
Written by Jamey:
Ever since we planted a pumpkin patch in the spring, Sam has been talking about making pumpkin pies. A couple days ago, I was home on fall break with nothing pressing to do (at least nothing that was pressing and I also wanted to do) so I obliged.
I had recently heard that canned pumpkin is actually butternut squash. We have plenty of those, but Sam had in his head to use the big orange kind. We also have plenty of those, and had absolutely nothing else to do with them (they had already served their primary purpose--they were planted so that the plants would spread and keep weeds down in the back garden) so I figured it was worth a shot. I read up and learned that sugar pumpkins are best to use for pies. They are smaller, sweeter and less watery and that they, of course, were not what we had. I just followed a regular recipe except added about 25% more sugar (as recommended) and made sure to drain the pulp extra well before using.
We scooped the seeds out and even decided to clean them, and try to roast some. I used a recipe that just used salt & butter--they're pretty good and the kids even like them--yay, another source of fiber!
I steamed the pumpkin to soften it, and the smell immediately took me back to my teenage years--something I don't think I've smelled in the last ~20 years. My church youth group, as a fundraiser, used to cut and cook pumpkins for Bird-In-Hand family restaurant in Lancaster (PA) during the fall. They would sell thousands of pies during the fall, and the steamy, unique (& very strong) smell from my modest batch immediately took me back.
This is the steamed meat--it absolutely falls off of the tough skin after steaming for only about 15 minutes. One 15-20 pound pumpkin probably would've made 4 pies--I ended up with two and just discarded the rest of the pumpkin. Luckily, we have awesome, flakey-as-all-get-out, pie crusts in the freezer (thanks to my better half), so it was an easy process after dealing with the pumpkin. It's definitely a time-consuming process . . .
. . . that is 100% worthwhile. I even let the kids have a second piece after dinner, which we never do. Truth is, I wanted a second piece myself.
Fall in the valley is my favorite time of year by a mile, and today was one of those days, when I was sooooo thankful not to have been sitting inside in class all day. The sunset from our front porch in the evening:
"Let there be lights in the expanse of the sky to separate the day from the night, and let them serve as signs to mark seasons and days and years" Genesis 1:14
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Ever since we planted a pumpkin patch in the spring, Sam has been talking about making pumpkin pies. A couple days ago, I was home on fall break with nothing pressing to do (at least nothing that was pressing and I also wanted to do) so I obliged.
I had recently heard that canned pumpkin is actually butternut squash. We have plenty of those, but Sam had in his head to use the big orange kind. We also have plenty of those, and had absolutely nothing else to do with them (they had already served their primary purpose--they were planted so that the plants would spread and keep weeds down in the back garden) so I figured it was worth a shot. I read up and learned that sugar pumpkins are best to use for pies. They are smaller, sweeter and less watery and that they, of course, were not what we had. I just followed a regular recipe except added about 25% more sugar (as recommended) and made sure to drain the pulp extra well before using.
We scooped the seeds out and even decided to clean them, and try to roast some. I used a recipe that just used salt & butter--they're pretty good and the kids even like them--yay, another source of fiber!
I steamed the pumpkin to soften it, and the smell immediately took me back to my teenage years--something I don't think I've smelled in the last ~20 years. My church youth group, as a fundraiser, used to cut and cook pumpkins for Bird-In-Hand family restaurant in Lancaster (PA) during the fall. They would sell thousands of pies during the fall, and the steamy, unique (& very strong) smell from my modest batch immediately took me back.
This is the steamed meat--it absolutely falls off of the tough skin after steaming for only about 15 minutes. One 15-20 pound pumpkin probably would've made 4 pies--I ended up with two and just discarded the rest of the pumpkin. Luckily, we have awesome, flakey-as-all-get-out, pie crusts in the freezer (thanks to my better half), so it was an easy process after dealing with the pumpkin. It's definitely a time-consuming process . . .
. . . that is 100% worthwhile. I even let the kids have a second piece after dinner, which we never do. Truth is, I wanted a second piece myself.Fall in the valley is my favorite time of year by a mile, and today was one of those days, when I was sooooo thankful not to have been sitting inside in class all day. The sunset from our front porch in the evening:
"Let there be lights in the expanse of the sky to separate the day from the night, and let them serve as signs to mark seasons and days and years" Genesis 1:14 Tuesday, October 14, 2008
Two Great Apple Recipes
In the past couple days, we've made two apple recipes that are wonderful. The first, is a recipe I copied from my friend, Amy, and have been making for the past few years. Fall greens are so wonderful. After having them in the spring, getting our fill and then missing them during the hot weather months, they are such a welcome addition to our diet this time of year.
The second recipe, is a new one. We don't eat a lot of meat. In fact, we haven't had chicken in at least a month. We wouldn't have had it even then, but I had a craving, so we picked one up at our farmer's market. We are waiting to harvest our own chickens in a couple weeks. The other meat we occasionally buy from local farms is sausage. I love pairing apples and sausage. The warm sweet-mildly-spicy combination is perfect during these months. Ok. Enough talking about things, jot these ingredients down and head off to your garden or farmer's market and get busy!
Apple Salad over Greens
In a large salad bowl layer:
4 cups mixed greens
1/4 cup feta cheese, crumbled
2 cups chopped apples
1/4 cup dried cranberries
In a small bowl, whisk:
1/4 cup lemon juice
2 tbsp. honey
1 tsp. oil
dash salt
dash pepper
Pour dressing over salad right before serving and toss.
Apple and Sausage Pie (adapted slightly from simplyrecipes.com)
1 pie crust lining a 9 or 10 inch pie plate or an 8x8 baking dish
2 large, tart apples, peeled and thinly sliced
1/2 medium onion, chopped
1 tsp. sugar
3 tbsp. butter
1/2 lb. Italian bulk sausage
1 clove garlic, minced
2 cups shredded fontina, provalone, and or asiago cheese
1 cup ricotta cheese
1/4 cup feta cheese
2 eggs, slightly beaten
Preheat oven to 425 degrees. Line the inside of the pie shell with heavy aluminum foil, pressing the dough against the sides. Bake for 8 minutes. Remove the foil, poke the bottom of the pie crust with the tines of a fork to create air vents. Return crust to oven, bake for an additional 4 minutes, or until the crust begins to brown. Remove from oven and let cool. Reduce oven temperature to 350 degrees.
Melt butter in a large skillet over medium heat. Add the apples, onions and sugar, cook, stirring occasionally, until tender, about 5 minutes. In the last 30 seconds or so, add the garlic and cook until fragrant. Transfer mixture to a bowl. Increase the heat to medium high and in the same skillet, brown the sausage. Set aside.
In a medium bowl, combine the cheeses and beaten eggs.
Assemble the pie by laying the sausage in first (using a slotted spoon). Then, add the apple mixture over the sausage and lastly, the cheese mixture so it evenly covers the pie.
Bake at 350 degrees for 40 minutes or until a knife inserted comes out clean. Let stand 10 minutes before serving.
Our notes: We used 2 cups of shredded cheddar cheese in place of the fontina/povalone/asiago and it was delicious. Also, our knife never came out "clean", even after baking 50 minutes. The cheese topping stays on the moist side- this is ok and delicious.
Enjoy!! Pin It
The second recipe, is a new one. We don't eat a lot of meat. In fact, we haven't had chicken in at least a month. We wouldn't have had it even then, but I had a craving, so we picked one up at our farmer's market. We are waiting to harvest our own chickens in a couple weeks. The other meat we occasionally buy from local farms is sausage. I love pairing apples and sausage. The warm sweet-mildly-spicy combination is perfect during these months. Ok. Enough talking about things, jot these ingredients down and head off to your garden or farmer's market and get busy!
Apple Salad over Greens
In a large salad bowl layer:
4 cups mixed greens
1/4 cup feta cheese, crumbled
2 cups chopped apples
1/4 cup dried cranberries
In a small bowl, whisk:
1/4 cup lemon juice
2 tbsp. honey
1 tsp. oil
dash salt
dash pepper
Pour dressing over salad right before serving and toss.
Apple and Sausage Pie (adapted slightly from simplyrecipes.com)
1 pie crust lining a 9 or 10 inch pie plate or an 8x8 baking dish
2 large, tart apples, peeled and thinly sliced
1/2 medium onion, chopped
1 tsp. sugar
3 tbsp. butter
1/2 lb. Italian bulk sausage
1 clove garlic, minced
2 cups shredded fontina, provalone, and or asiago cheese
1 cup ricotta cheese
1/4 cup feta cheese
2 eggs, slightly beaten
Preheat oven to 425 degrees. Line the inside of the pie shell with heavy aluminum foil, pressing the dough against the sides. Bake for 8 minutes. Remove the foil, poke the bottom of the pie crust with the tines of a fork to create air vents. Return crust to oven, bake for an additional 4 minutes, or until the crust begins to brown. Remove from oven and let cool. Reduce oven temperature to 350 degrees.
Melt butter in a large skillet over medium heat. Add the apples, onions and sugar, cook, stirring occasionally, until tender, about 5 minutes. In the last 30 seconds or so, add the garlic and cook until fragrant. Transfer mixture to a bowl. Increase the heat to medium high and in the same skillet, brown the sausage. Set aside.
In a medium bowl, combine the cheeses and beaten eggs.
Assemble the pie by laying the sausage in first (using a slotted spoon). Then, add the apple mixture over the sausage and lastly, the cheese mixture so it evenly covers the pie.
Bake at 350 degrees for 40 minutes or until a knife inserted comes out clean. Let stand 10 minutes before serving.
Our notes: We used 2 cups of shredded cheddar cheese in place of the fontina/povalone/asiago and it was delicious. Also, our knife never came out "clean", even after baking 50 minutes. The cheese topping stays on the moist side- this is ok and delicious.
Enjoy!! Pin It
Monday, October 13, 2008
Curried Green Tomato Sauce
Do you have lots of green tomatoes hanging on your vines? Are you afraid you lack the space to bring them all inside to let them ripen? Are you like me and can't stand the thought of wasting good produce?Well, do I have the answer for you. The past couple years we seemed to have a surplus of green tomatoes at the end of the season. I had put up all the ripe tomato products I wanted, but didn't want these to go to waste. I had heard of fried green tomatoes and green tomato pie, but neither appealed to me.
Then I came across this cookbook and snatched it up. On page 135, I found this recipe. The past two years, we made and canned a lot of this. Jamey would often take it to work/school for his lunch, eating it over rice. This year, we didn't can any because the tomato varieties we used didn't leave us many green ones. Plus, we have about 6 quarts left over from last year. We will have to wait until next year, but not so with you. Of course, you don't have to can it. Make a batch, eat it and freeze the leftovers for another day. It's very easy, very yummy and, if you use oil instead of butter, very vegan.
Curried Green Tomato Sauce (Anne Gardon)
3 lbs. cubed green tomatoes, about 6 cups (no peeling or coring needed)
2 onions, coarsely chopped
1/4 cup butter
4 tbsp. curry powder
1 tbsp. cumin
1 cup water or coconut milk
1/2 cup brown sugar
1/2 cup raisins
2 tbsp. lemon juice
salt to taste (I use about 1 tsp.)
1. Saute onions in butter until soft. Sprinkle with curry powder and cook 3 minutes. Add remaining ingredients and simmer 30 minutes, stirring occasionally. Add more water if necessary.
2. Ladle into jars, seal and process in boiling water for 30 minutes or 10 minutes in the pressure canner. Or freeze.
3. Serve on a bed of rice, with grilled chicken or fish.
Makes 5 16-ounce jars.
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Saturday, October 11, 2008
Drumroll, please...Harvest Tally 2008
Before you read on, if you haven't read Why We Do What We Do, please do so now. I don't want someone stumbling across this and thinking we also have a bomb shelter or anything like that. Not that there is anything wrong with having a bomb shelter, I guess....
Now that that's out of the way, I wanted to share with you the culmination of all our hard work this spring, summer and fall. A few things are missing: 8 chickens we have yet to harvest, our green bell peppers and our swiss chard. All will be frozen once we have freezer space. And, thanks to some very kind neighbors, we may be borrowing some of their freezer space until we eat our way into some space of our own.
pantry
Here's the list for you detail-oriented folks. Unless noted, we grew it ourselves.
What we've put up this year, in no particular order:
~ 50 bulbs of garlic, braided
14 jars strawberry freezer jam
13 jars strawberry rhubarb jam, canned
11 pints strawberry rhubarb pie filling, canned
7 (4 cup) bags chopped rhubarb, frozen
4 quarts and 8 pints crushed strawberries, frozen
12 quarts peas, frozen
17 (3 cup) bags pitted sour cherries, frozen
3 pints dried pitted sour cherries
11 quarts blueberries, frozen (local farm)
21 (2-3 cup) bags chopped zucchini, frozen
another pantry view
21 quarts green beans, frozen
11 cups and 9 ice cube trays worth of pesto, frozen
8 quarts and 19 pints pickled beets, canned (about half from friend's garden)
8 pints plain beets, pressure canned (from friend's garden)
28 loaves zucchini bread, frozen
16 quarts sweet and sour cucumber salad, canned
26 quarts Basic Tomato sauce, canned
3 quarts and 17 pints Barbara Kingslover's tomato sauce, canned
6 quarts red raspberries, frozen
3 gallon bags red/yellow/orange bell peppers, halved, seeded and frozen (mostly from local farms)
11 jars peach jam, canned
7 pints peach pie filling, canned
25 (2 cup) bags chopped peaches, frozen
28 quarts peaches, canned (all peaches came from a local orchard)
26 pints stewed tomatoes, canned
10 pints corn, frozen
a copious amount of onions, count them for yourself
yet another pantry view
7 pints Barbara Kingsolver's BBQ sauce, canned
7 pints and 3 half-pints BK's sweet and sour sauce, canned
6 pints and 10 half-pints BK's chutney, canned
5 quarts and 27 pints salsa, canned
5 pints catsup, canned
4 pints bruchetta in a jar, canned
18 (3 1/2 cup) jars roasted tomatoes, frozen
30 quarts concord grape juice concentrate, canned
21 pints grape jam, canned
11 grape pie fillings, canned (all concord grapes came from our neighbor)
sweet potatoes (you can count these, too)
our upright freezer
144 quarts red cortland applesauce, frozen (orchard in PA, near my parent's)
7 quarts and 17 pints sliced carrots, pressure canned
15 eating pumpkins
26 butternut squash
23 acorn squash, assorted varieties
13 quarts pears, canned
4 eggplants, sliced, breaded, frozen (from a friend's garden)
our chest freezer
I've written about a lot of these projects. If you are interested in something, go to the very top, left hand corner of this page and do a blog search and it should pull it up for you. If you can't find what you are looking for, post a comment and I'll do my best to answer any questions.
Can we go put our feet up now? Pin It
Now that that's out of the way, I wanted to share with you the culmination of all our hard work this spring, summer and fall. A few things are missing: 8 chickens we have yet to harvest, our green bell peppers and our swiss chard. All will be frozen once we have freezer space. And, thanks to some very kind neighbors, we may be borrowing some of their freezer space until we eat our way into some space of our own.
pantryHere's the list for you detail-oriented folks. Unless noted, we grew it ourselves.
What we've put up this year, in no particular order:
~ 50 bulbs of garlic, braided
14 jars strawberry freezer jam
13 jars strawberry rhubarb jam, canned
11 pints strawberry rhubarb pie filling, canned
7 (4 cup) bags chopped rhubarb, frozen
4 quarts and 8 pints crushed strawberries, frozen
12 quarts peas, frozen
17 (3 cup) bags pitted sour cherries, frozen
3 pints dried pitted sour cherries
11 quarts blueberries, frozen (local farm)
21 (2-3 cup) bags chopped zucchini, frozen
another pantry view11 cups and 9 ice cube trays worth of pesto, frozen
8 quarts and 19 pints pickled beets, canned (about half from friend's garden)
8 pints plain beets, pressure canned (from friend's garden)
28 loaves zucchini bread, frozen
16 quarts sweet and sour cucumber salad, canned
26 quarts Basic Tomato sauce, canned
3 quarts and 17 pints Barbara Kingslover's tomato sauce, canned
6 quarts red raspberries, frozen
3 gallon bags red/yellow/orange bell peppers, halved, seeded and frozen (mostly from local farms)
11 jars peach jam, canned
7 pints peach pie filling, canned
25 (2 cup) bags chopped peaches, frozen
28 quarts peaches, canned (all peaches came from a local orchard)
26 pints stewed tomatoes, canned
10 pints corn, frozen
a copious amount of onions, count them for yourself
yet another pantry view7 pints Barbara Kingsolver's BBQ sauce, canned
7 pints and 3 half-pints BK's sweet and sour sauce, canned
6 pints and 10 half-pints BK's chutney, canned
5 quarts and 27 pints salsa, canned
5 pints catsup, canned
4 pints bruchetta in a jar, canned
18 (3 1/2 cup) jars roasted tomatoes, frozen
30 quarts concord grape juice concentrate, canned
21 pints grape jam, canned
11 grape pie fillings, canned (all concord grapes came from our neighbor)
sweet potatoes (you can count these, too)
our upright freezer144 quarts red cortland applesauce, frozen (orchard in PA, near my parent's)
7 quarts and 17 pints sliced carrots, pressure canned
15 eating pumpkins
26 butternut squash
23 acorn squash, assorted varieties
13 quarts pears, canned
4 eggplants, sliced, breaded, frozen (from a friend's garden)
our chest freezerI've written about a lot of these projects. If you are interested in something, go to the very top, left hand corner of this page and do a blog search and it should pull it up for you. If you can't find what you are looking for, post a comment and I'll do my best to answer any questions.
Can we go put our feet up now? Pin It
Friday, October 10, 2008
Esquisite Carrot Soup
I can eat soup, no problem, but I don't love soup generally. There are a couple exceptions. This is one of them. Years ago, my neighbor gave me this recipe. She is an amaaaaazing cook, so I knew it would be good, but boy, was I in for a surprise. I had never had carrot soup like this. It's actually one of the main reasons I wanted to plant carrots this year. We had it for dinner the other night and on the cool evening that it was, it tasted even more wonderful than I remembered.
Carrot Soup (recipe by Elaine Joeckes)
1 lb. carrots, peeled
1 1/2 cup water
2 cubes chicken bullion
1 tsp. sugar
2 cups milk
6 oz. cream cheese, softened
4 green onions, chopped
3 tbsp. butter
3 tbsp. flour
1/2 tsp. Tabasco
1/2 tsp. black pepper
1/2 tsp. paprika
1/4 tsp. salt
Cook carrots in water, bullion and sugar until tender. Puree in batches (in a blender) or use an immersion blender while you add 2 cups of milk until the carrots are smooth.
In a large pot, saute green onions in butter for 1 minute. Blend in flour and saute for 3 minutes. Gradually add carrot mixture to onions while whisking. Cut the cream cheese into cubes and add them , stirring over medium heat until well blended. Add remaining ingredients, seasoning further as needed. Bring to a simmer until ready to serve- do not boil. Add a little more milk if soup is thicker than your liking. (This soup freezes very well.)
My note: Since I had no green onions, I used a regular onion that I had chopped. After I sauteed it and added the carrot mixture, I used the immersion blender again to puree the onions smooth. The green onions sure make it pretty, though. Pin It
Carrot Soup (recipe by Elaine Joeckes)
1 lb. carrots, peeled
1 1/2 cup water
2 cubes chicken bullion
1 tsp. sugar
2 cups milk
6 oz. cream cheese, softened
4 green onions, chopped
3 tbsp. butter
3 tbsp. flour
1/2 tsp. Tabasco
1/2 tsp. black pepper
1/2 tsp. paprika
1/4 tsp. salt
Cook carrots in water, bullion and sugar until tender. Puree in batches (in a blender) or use an immersion blender while you add 2 cups of milk until the carrots are smooth.
In a large pot, saute green onions in butter for 1 minute. Blend in flour and saute for 3 minutes. Gradually add carrot mixture to onions while whisking. Cut the cream cheese into cubes and add them , stirring over medium heat until well blended. Add remaining ingredients, seasoning further as needed. Bring to a simmer until ready to serve- do not boil. Add a little more milk if soup is thicker than your liking. (This soup freezes very well.)
My note: Since I had no green onions, I used a regular onion that I had chopped. After I sauteed it and added the carrot mixture, I used the immersion blender again to puree the onions smooth. The green onions sure make it pretty, though. Pin It
Thursday, October 9, 2008
A Mini Tribute
Today is my hero's birthday. He's my hero for so many reasons. I tear up just thinking of all the reasons. I thank God that 33 years ago he entered this world. And I thank God that we were brought together almost 11 years ago. I can't imagine life without you, babe. Happy birthday.
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Carrots, Pressure Canned
The other day, Jamey dug up our carrots. We've been eating some throughout the summer and had thought we would try to winter them over in the garden (by mulching them heavily), but in the end, decided not to risk it.
The other week, my friend, D, walked me through the pressure canner process with some beets I had. Even though I was still a little nervous, I decided to pressure can the whole lot of carrots (3/4 of a bushel).
Jamey scrubbed them as I diced, packed jars and manned the pressure canner. That pressure canner got more of my undivided attention than my children have in the last couple days. I was that nervous. Thankfully, there were no decapitations. I only had to call D once and that was because I wasn't patient enough. As I apologized for calling her on her cell, what I was afraid wasn't happening started to happen. The rest went smoothly. I think I like this pressure canner thing...minus the paranoia.
They came out of the pressure canner a brilliant yellow-orange. This is a good reminder that a lot of the nutrients are probably in the water, so I need to find ways to use it. I'll use these carrots as a side dish, warmed with melted butter, parsley and a little brown sugar. They will also be added to or pureed into soups.
I am really excited to have carrots on hand for this winter. Last winter, carrots and onions were the only vegetable I was buying from the store, only occasionally at that. We had run out of onions and hadn't grown enough carrots. I feel confident we have enough of both this year. Produce aisle, you will not be missed! Pin It
The other week, my friend, D, walked me through the pressure canner process with some beets I had. Even though I was still a little nervous, I decided to pressure can the whole lot of carrots (3/4 of a bushel).
Jamey scrubbed them as I diced, packed jars and manned the pressure canner. That pressure canner got more of my undivided attention than my children have in the last couple days. I was that nervous. Thankfully, there were no decapitations. I only had to call D once and that was because I wasn't patient enough. As I apologized for calling her on her cell, what I was afraid wasn't happening started to happen. The rest went smoothly. I think I like this pressure canner thing...minus the paranoia.
They came out of the pressure canner a brilliant yellow-orange. This is a good reminder that a lot of the nutrients are probably in the water, so I need to find ways to use it. I'll use these carrots as a side dish, warmed with melted butter, parsley and a little brown sugar. They will also be added to or pureed into soups.
I am really excited to have carrots on hand for this winter. Last winter, carrots and onions were the only vegetable I was buying from the store, only occasionally at that. We had run out of onions and hadn't grown enough carrots. I feel confident we have enough of both this year. Produce aisle, you will not be missed! Pin It
Wednesday, October 8, 2008
Apple Pie, With a Twist
I'm excited to share this recipe with you. I made this for the first time last fall. I then proceeded to make it several more times. Until my apples ran out. I was making this particular one the other afternoon as Jamey walked in the door from class. I thought the twinkle in his eye and the crooked grin had to do with him being happy to see me. Then I realized I was holding the bowl of cream cheese icing.
This is extremely easy to make. There is no crust involved. It's right on the very edge between pie and cake. I find myself waffling.... I know. You decide.
French Apple Pie with Cream Cheese Topping (adapted slightly from allrecipes.com)
1/4 cup butter, softened
1 cup white sugar
1 egg
1/4 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. baking soda
1 cup all purpose flour
1/2 cup chopped walnuts (optional- I skip these)
1 tsp. vanilla
2 tbsp. hot water
2 1/2 cups sliced apples, without the peel
3 ounces softened cream cheese
3 tbsp. butter, softened
1/2 tsp. vanilla
1 1/2 cups confectioner's sugar
Combine ingredients butter through hot water in a large bowl in the order given. This batter will be quite thick. See below.
In the bowl of an electric mixer, beat cream cheese and butter. Add vanilla and confectioner's sugar. Beat until smooth, adding a teaspoon at a time of milk if needed. Ice the pie (or is it cake?) with the topping once it's cooled a bit.
If you don't like things that are really sweet, you can omit the topping completely, or half the topping recipe- it makes a lot. The man in my house would have me double the topping recipe, but that's too much- even for me. Pin It
This is extremely easy to make. There is no crust involved. It's right on the very edge between pie and cake. I find myself waffling.... I know. You decide.
French Apple Pie with Cream Cheese Topping (adapted slightly from allrecipes.com)
1/4 cup butter, softened
1 cup white sugar
1 egg
1/4 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. baking soda
1 cup all purpose flour
1/2 cup chopped walnuts (optional- I skip these)
1 tsp. vanilla
2 tbsp. hot water
2 1/2 cups sliced apples, without the peel
3 ounces softened cream cheese
3 tbsp. butter, softened
1/2 tsp. vanilla
1 1/2 cups confectioner's sugar
Combine ingredients butter through hot water in a large bowl in the order given. This batter will be quite thick. See below.
Next, add sliced apples. Stir them gently into the batter and then spread the batter into a 9 inch pie plate coated with cooking spray.
Bake at 350 degrees for 30-40 minutes or until a knife inserted comes out clean.
In the bowl of an electric mixer, beat cream cheese and butter. Add vanilla and confectioner's sugar. Beat until smooth, adding a teaspoon at a time of milk if needed. Ice the pie (or is it cake?) with the topping once it's cooled a bit.
If you don't like things that are really sweet, you can omit the topping completely, or half the topping recipe- it makes a lot. The man in my house would have me double the topping recipe, but that's too much- even for me. Pin It
Monday, October 6, 2008
Blending Families
Ok, this is hard enough for me to think about, let alone write about. Two nights ago, while they were listless and cooperative (chickens are like this during the night), Jamey moved the pullets from the chicken tractor and placed them in the hen house with the older flock. And locked the doors.
Deep breath. I know that these ladies must determine the pecking order. It is how they were made. And, I know that in a month or so, we will harvest some of these birds. I'm ok with that, too. I just have a really hard time when animals are cruel to each other (I have an even much harder time when people are cruel to each other). In order to teach the younger flock that this is their new home (they were getting too big for the tractor), they will be locked in with the older flock for a week.
Here they are, sequestered to the roost room, by the older ladies. There's dust in the air because of all the bullying going on.
I'm sure these younger birds would love to be out in the run (which they have access to while being 'locked in'), but the older birds have quarantined them in here, because they want access to the run, the food, laying boxes, water, food scraps, fresh air, sun light, etc. Oh, to be persecuted.
To add insult to injury (literally and figuratively), occasionally, an older hen with come into the roost room and raise a ruckus. She'll chase them around, stirring up the dust, and when she's had enough, return to the better section of the house.
Here is the older flock, enjoying senior privileges. But, do not worry, yesterday I spent a half hour or so taking fresh vegetable scraps and grass clippings to the pullets, throwing a walnut in the direction of the chicken doorway whenever an older hen tried to break up their party. And, this morning, after I mowed, I raked up the fresh grass clippings for them and Jamey contributed a huge sunflower head full of seeds.
Interestingly, Marv, the older rooster (two of our meat birds are roosters, but very timid) doesn't seem phased by this. I think he's enjoying letting the women sort things out. And he may even be looking forward to the day when everyone gets along. We did just increase the size of his harem, you know.
Oh, I do hope they all get along one day...and I hope Friday comes quickly. I hate to see them all cooped up (No pun intended. Seriously.). Pin It
Deep breath. I know that these ladies must determine the pecking order. It is how they were made. And, I know that in a month or so, we will harvest some of these birds. I'm ok with that, too. I just have a really hard time when animals are cruel to each other (I have an even much harder time when people are cruel to each other). In order to teach the younger flock that this is their new home (they were getting too big for the tractor), they will be locked in with the older flock for a week.
Here they are, sequestered to the roost room, by the older ladies. There's dust in the air because of all the bullying going on.
I'm sure these younger birds would love to be out in the run (which they have access to while being 'locked in'), but the older birds have quarantined them in here, because they want access to the run, the food, laying boxes, water, food scraps, fresh air, sun light, etc. Oh, to be persecuted.
To add insult to injury (literally and figuratively), occasionally, an older hen with come into the roost room and raise a ruckus. She'll chase them around, stirring up the dust, and when she's had enough, return to the better section of the house.
Doesn't she look nasty?
Here is the older flock, enjoying senior privileges. But, do not worry, yesterday I spent a half hour or so taking fresh vegetable scraps and grass clippings to the pullets, throwing a walnut in the direction of the chicken doorway whenever an older hen tried to break up their party. And, this morning, after I mowed, I raked up the fresh grass clippings for them and Jamey contributed a huge sunflower head full of seeds.Interestingly, Marv, the older rooster (two of our meat birds are roosters, but very timid) doesn't seem phased by this. I think he's enjoying letting the women sort things out. And he may even be looking forward to the day when everyone gets along. We did just increase the size of his harem, you know.
Oh, I do hope they all get along one day...and I hope Friday comes quickly. I hate to see them all cooped up (No pun intended. Seriously.). Pin It
Saturday, October 4, 2008
Advice about Husbands
A good many husbands are utterly spoiled by mismanagement. Some women keep them constantly in hot water, others let them freeze by carelessness and indifference. Some keep them in a pickle all their lives. It cannot be supposed that any husband can be tender and well managed in this way, but they are rather delicious when properly treated.In selecting your husband, you should not be guided by the silvery appearance, as in buying a mackerel, nor by the golden tint, as if you wanted a salmon.
Be sure and select him for yourself, as tastes differ, do not go to market for him, as the best are always brought to your door.
It is far better to have none unless you will patiently learn how to cook him.
A preserving kettle of the finest porcelain is best, but if you have nothing but an earthen ware pipkin, it will do with care.
See that the linen in which you wrap him is nicely washed and mended with the required buttons and strings nicely sewed on.
Tie him in the kettle by a strong silk cord, called comfort, as the one called duty is apt to be weak, and they are apt to fly out of the kettle and be burnt and crusty on the edge, since, like crabs and lobsters, you have to cook them alive.
Make a clear, steady fire of love, neatness and cheerfulness. Set him near this, as it seems to agree with him.
If he sputters and fizzles, do not be anxious, some husbands do this until they are quite done. Add a little sugar in the form of what confections call kisses, but no vinegar or pepper on any account.
A little spice improves them, but it must be used in judgment.
Do not stick any sharp instrument into him to see if he is becoming tender, stir him gently, watch the while lest he be too flat and too close to the kettle, and so become useless. You cannot fail to know when he is done.
If thus treated, you will find him digestible, agreeing nicely with you and your children, and he will keep as long as you want, unless you become careless and set him in too cold a place.
*****************************
I found this on the third page of the Friendship Thimble Social Cook Book, a small cookbook "complied by Friendship Thimble Social", dated 1915-1927. It was my grandmother's. It is a very interesting cookbook due to the fact that, like most old recipe books, most of the recipes only list ingredients (in paragraph form) without any instructions on putting those ingredients together.
It also holds some non-food recipes. For example:
"Syrup for Colds. (Very good.)-- 10 cents worth of licorice, 10 cents worth wild cherry bark, 10 cents worth rock candy, 2 lemons, 10 cents worth paregoric, 2 pounds brown sugar, about 3 pints water. Put water and wild cherry bark on stove and simmer until strength is out: crush licorice and rock candy, strain cherry bark. Put it all together and cook until it becomes a syrup. --Mrs. Preston Lear."
And more advice:
"Such is man! There is no use in having his heart if you do not have his stomach. Mind me and mark me! Do not neglect your cooking. Kissing does not last; good cooking does."
Chew on that:-).
Pin It
I found this on the third page of the Friendship Thimble Social Cook Book, a small cookbook "complied by Friendship Thimble Social", dated 1915-1927. It was my grandmother's. It is a very interesting cookbook due to the fact that, like most old recipe books, most of the recipes only list ingredients (in paragraph form) without any instructions on putting those ingredients together.
It also holds some non-food recipes. For example:
"Syrup for Colds. (Very good.)-- 10 cents worth of licorice, 10 cents worth wild cherry bark, 10 cents worth rock candy, 2 lemons, 10 cents worth paregoric, 2 pounds brown sugar, about 3 pints water. Put water and wild cherry bark on stove and simmer until strength is out: crush licorice and rock candy, strain cherry bark. Put it all together and cook until it becomes a syrup. --Mrs. Preston Lear."
And more advice:
"Such is man! There is no use in having his heart if you do not have his stomach. Mind me and mark me! Do not neglect your cooking. Kissing does not last; good cooking does."
Chew on that:-).
Friday, October 3, 2008
Butternut Bliss
For dinner tonight I decided to break open one of our many winter squash that Jamey recently brought in from the garden. I perused my Simply in Season cookbook and found a recipe that made my mouth water. It turned out beautifully- creamy, fragrant and oh! what a comfort food. Jamey said he could eat it all winter. Wow. We seem to all agree, this recipe is a keeper.
Butternut Sage Orzo (Alison Froese-Stoddard, Simply in Season)
1 cup onion, chopped
1 clove garlic, minced
4 cups butternut squash, peeled, seeded and cut into 1/2 inch cubes
1/2 cup vegetable or chicken broth
1/2 cup white wine or additional broth
4 cups water or broth
1 cup orzo
1/2 cup parmesan cheese
2 tbsp. fresh sage or 1 1/2 tsp. dried
In a large frying pan, saute the onion over medium heat in 1 tbsp. oil until tender. Add and saute garlic until fragrant. Add squash and stir to coat. Add 1/2 cup broth and 1/2 cup white wine (or broth). Simmer for about 10 minutes, until squash is tender. While the squash is simmering, bring the 4 cups of water or broth to a boil in a saucepan. Add orzo and boil until it's just tender, about 8 minutes. Drain and transfer to a large bowl. Add squash mixture to large bowl once it's tender. Stir in parmesan cheese and sage.
My notes: I added 1 cup browned sausage. Also, my butternut yielded 6 cups of cubes instead of 4 cups. This seemed to work fine. I used all broth (no wine or water).
Take a look at my boy's plate. He ate all the vegetable and left the pasta. Usually it's the other way around. I told you this recipe is a keeper. Run it past your little ones.
Pin It
Butternut Sage Orzo (Alison Froese-Stoddard, Simply in Season)
1 cup onion, chopped
1 clove garlic, minced
4 cups butternut squash, peeled, seeded and cut into 1/2 inch cubes
1/2 cup vegetable or chicken broth
1/2 cup white wine or additional broth
4 cups water or broth
1 cup orzo
1/2 cup parmesan cheese
2 tbsp. fresh sage or 1 1/2 tsp. dried
In a large frying pan, saute the onion over medium heat in 1 tbsp. oil until tender. Add and saute garlic until fragrant. Add squash and stir to coat. Add 1/2 cup broth and 1/2 cup white wine (or broth). Simmer for about 10 minutes, until squash is tender. While the squash is simmering, bring the 4 cups of water or broth to a boil in a saucepan. Add orzo and boil until it's just tender, about 8 minutes. Drain and transfer to a large bowl. Add squash mixture to large bowl once it's tender. Stir in parmesan cheese and sage.
My notes: I added 1 cup browned sausage. Also, my butternut yielded 6 cups of cubes instead of 4 cups. This seemed to work fine. I used all broth (no wine or water).
Take a look at my boy's plate. He ate all the vegetable and left the pasta. Usually it's the other way around. I told you this recipe is a keeper. Run it past your little ones.
Pin It
Out of Doors
It's looking more and more like fall out there. Here is what I found the other morning. Jamey has evidently been rearranging our winter squash.
Pumpkins and other squash lying about the back garden, waiting for transport to who knows where. A road side stand? Our cellar? My oven? I guess we'll just have to wait and see.
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Garden cart of acorn, butternut and pattypan squash waiting to be stored and/or eaten.
Well, I didn't just "find" these. I picked them. They are still going strong- and probably will until the first frost.
Pumpkins and other squash lying about the back garden, waiting for transport to who knows where. A road side stand? Our cellar? My oven? I guess we'll just have to wait and see.
Pin It
Thursday, October 2, 2008
Something New: A Recipe Index
Well, originally I didn't think I would be including recipes on this site. I've, obviously, since changed my mind after enjoying trying recipes on other blogs.
My list of recipes in the left hand column had started getting long and since I tend to be a stickler for organization, I moved them to their own blog. Just click on the picture of my cookbooks and you'll be transported to the recipes.
Once you are there, click on a recipe and you'll be transported back here to the original post.
Confusing? Maybe a bit at first. But, I know you can do it! (I'm practicing positive reinforcement for homeschooling. Maybe I should be practicing proper sentence structure, but we haven't gotten to grammar yet.) Pin It
My list of recipes in the left hand column had started getting long and since I tend to be a stickler for organization, I moved them to their own blog. Just click on the picture of my cookbooks and you'll be transported to the recipes.
Once you are there, click on a recipe and you'll be transported back here to the original post.
Confusing? Maybe a bit at first. But, I know you can do it! (I'm practicing positive reinforcement for homeschooling. Maybe I should be practicing proper sentence structure, but we haven't gotten to grammar yet.) Pin It
Wednesday, October 1, 2008
Fall is Here
I know. Officially, it began a week or so ago. But, today it really feels as if it's here. It's downright cool and my feet are protesting these smothering objects called socks, "Let us out! Let us breathe!"
Last night for dinner, I ended up making a meal that paired summer and fall together, even though two nights ago I made a cool weather meal (turkey leek soup from last winter that I had to move out of the freezer to make room for the applesauce, to which I added corn and orzo).
Anyway, here is what we had last night. First, my summer staple...
Summer Pesto Pasta Salad
12 oz. pasta, cooked according to directions
drizzle of olive oil
3 fresh tomatoes, chopped
a handful of fresh basil, chopped
4 cubes frozen pesto, thawed
salt, to taste
Drain the pasta and transfer to a large bowl. Drizzle with olive oil and toss with remaining ingredients. Eat warm.
(I will likely put this into my fall dinner rotation by leaving out the fresh basil and using roasted tomatoes instead of fresh ones.)
Ironic it's a summer meal. It looks rather like Christmas.
Last night for dinner, I ended up making a meal that paired summer and fall together, even though two nights ago I made a cool weather meal (turkey leek soup from last winter that I had to move out of the freezer to make room for the applesauce, to which I added corn and orzo).
Anyway, here is what we had last night. First, my summer staple...
Summer Pesto Pasta Salad12 oz. pasta, cooked according to directions
drizzle of olive oil
3 fresh tomatoes, chopped
a handful of fresh basil, chopped
4 cubes frozen pesto, thawed
salt, to taste
Drain the pasta and transfer to a large bowl. Drizzle with olive oil and toss with remaining ingredients. Eat warm.
(I will likely put this into my fall dinner rotation by leaving out the fresh basil and using roasted tomatoes instead of fresh ones.)
Ironic it's a summer meal. It looks rather like Christmas.
Mixed greens and spinach, topped with cooked and salted beets, raisins and dressing.
Secret Chocolate Cake (from Simply in Season) topped with applesauce and red raspberries. The 'secret' in this recipe is that there are pureed beets inside. Shhhhh. Don't tell the kids. I skipped adding the chocolate chips and didn't ice this cake, because, as I told you yesterday, I don't keep those things on hand. You won't miss them if you top this cake with applesauce and red raspberries, but if you don't, you may want to include them.
Happy fall, all!
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Happy fall, all!
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