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It seems like all I do these days, in between teaching and massaging, is put up food.
Yesterday I blanched and froze about 3lbs. of green beans from a neighbors garden.
Today it was green tomato chutney.
I got this recipe from a fellow blogger named Andie. The blog title is "Books, Cooks, Gadgets and Gardening" I did make a few minor changes and this is the recipe I used. I love the bite in this one!
4lbs. green tomatoes
3 large firm fruit. I used apples.
3 large yellow onions
3 jalepeno peppers with seeds
1 cup golden raisins
2 cups brown sugar
3 Tbs. finely chopped fresh ginger
2 Tbs. pickling salt
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground black pepper
4 cups apple cider vinegar
Core and peel fruit.
Chop all fresh ingredients into small dice.
Place vinegar, sugar, salt, ginger, spices and raisins into a large non-reactive pot. Bring to a boil.
Add all remaining ingredients and stir well.
After liquid returns to boil, continue to cook for 30 minutes.
Reduce to a simmer and cook uncovered for 2 1/2 - 3 hours, stirring occasionally. If mixture gets too thick add a little boiling water ( I didn't have to do this ).
2/3 of the way through the cooking time, remove a small amount to a dish, taste and adjust flavors as you like.
Ladle into sterilized jar and water bath process for 15 minutes.
I love harvest time!
By next summer we hope to have two or three of these platforms up in the woods. You'll be able to come, pitch your tent and hang out on the mountain!
We will have toilet facilities and an outdoor hot water shower.
Cooking will probably be communal. But I'm not sure about that yet.
Anyway, check back in with us now and then to see how it's coming and if your interested, to get pricing.
I want to sleep out there!
Do you love carrot cake? Me too.
When my garden exploded with more carrots than I can eat I decided to try something different. Carrot cake jam.
This recipe is all over the internet, and now, here it is again!
1 1/2 cups finely grated peeled carrots
1 1/2 chopped, cored, peeled pears
1 can crushed pineapple with juice
3 Tbs. lemon juice
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
2 Tbs powdered pectin
6 cups granulated sugar
Prepare your jelly jars for canning. This recipe makes 6-8 jars.
Combine carrots, pears, pineapple and juice, lemon juice and spices.
Bring to a boil over high heat, while stirring.
Reduce heat, cover, boil gently for twenty minutes, stirring occasionally.
Remove from heat, whisk in pectin until dissolved.
Bring back to boil, add sugar all at once, return to full boil and cook, stirring constantly for one minute.
Ladle into hot jars and water process for ten minutes.
Note: If you are new to canning, please seek out proper instructions on on of the government sites that tells you all about it :o)
I go through phases, don't you?
I am happiest when I am creative. Sometimes it's food, sometimes it's decorating and sometimes it's art.
I am not that great at photography, I always cut off a head or some feet. But I try, because it's fun.
Here's a photo that I took recently that I kinda like. And a pastel I did a few years ago that I like too.
I hope you enjoy looking at them. If you don't, please don't tell me. I am very sensitive :o)
For Denise, here's the recipe for eggplant "steak" and garlic mashed cauliflower.
One medium eggplant peeled and sliced into 1/4'' slices.
Combine about 2 tablespoons tomatoe juice, 2 tbls, tamari or steak sauce, one clove minced garlic, 1/4 tsp oregano.
Poke shallow holes in eggplant, and pour the marinade over the slices.
Core and break up one head of cauliflower. Cook in salted water to cover with 2 or 3 cloves of mashed garlic until tender. Mash with potato masher adding a little milk or light cream and some butter :o)
Grill egplant on a medium temp grill, brushing with any leftover marinade.
10-15 minutes on each side. Depending on how well done you like your "steak".
Make yourself a little green salad and enjoy!
