The Parsnip sleeps with his right hand clutching his throat, like he’s strangling himself. It has something to do with a childhood fear that held over, maybe The Tingler, no that’s if something tickles his ear…I think it’s to protect from vampires. It’s okay, Parsnip, we’re growing garlic this year, you can rest easy.
Here’s a post that is so lemony it’ll set your back teeth on edge.
This week lemons were on sale. I love home made lemonade. I keep it on hand year round. My middle son and I both like it hot in the winter.
My herb bed is stunning this year! So, what shall we do with them? Oil and Vinegar anyone?
I cook with herbs every day or nearly every day, so this bed has been a much loved spot this summer.
Now, as summer is winding down, and other beds are slipping away, I am looking for ways to keep my herbs through the coming coolness of fall and winter. I’ve hit on four ideas I’m sharing with you this morning.
Oil and Vinegar
First up I’m making herb infusions of both oil and vinegar. I’ve collected several nice bottles and have begun the process of steeping the herbs with the oils and different vinegar types. I’m also trying a mix of oil and vinegar for the first time this year. We’ll see how that is.
I want some with clarity and sparkle and others with ruddy richness, so I’ve chosen white wine vinegar and a Japanese Saki vinegar as well as Apple cider and Rose vinegar. I’m using Rosemary, Red Rubin Basil, Mrs. Burns Lemon Basil, Dill-vierling and dukat, and garlic and thyme. I’ve put it all in 1quart jars to steep, no sense fiddling with the funnel for this part of the process.
It is hot in East Texas!
Heat and health have kept me indoors this summer that’s for sure.
In the lack of vigilance it has become increasingly important that plants in my garden have enough charisma to survive without pampering. Enter the Ground Cherry!
The Ground Cherries have taken all the neglect completely in stride. The cucumbers are droopy, the eggplants lethargic, the melons are looking for a way to vine in and strangle me. The ground cherries are completely happy. Good on them!
I know I have given a recipe for Ground Cherry tarts so today I want to give you one for chutney.
It’s Ground Cherry Central around here…
Let’s make some chutney!
Ground Cherry Chutney
- 1 cup sugar
- 1/2 cup sliced onion
- 1 clove garlic, minced
- 1/4 cup apple cider
- 1 cup ground cherries
- 1 cup sultanas (Golden raisins)
- Salt & pepper, to taste
Caramelize a cup of sugar by cooking it with two tablespoons water. When it gets syrupy, add the sliced onion, garlic and apple cider. Let the mix boil for a few minutes, then add the ground cherries and sultanas. Let the fruit cook through, add salt and pepper, let the chutney cool, then keep it refrigerated. Once you’ve made the basic recipe, try adding various herbs from your garden, a bit of lemon, lime or orange juice, crushed ginger, etc.
For shelf storage Prepare a water bath. Process for 15 minutes.
We like this with chicken and pork, with peanut butter as a sandwich, and just on toast or an English muffin.
Have a great weekend!~KeriAnne
Cooking With Refogado
Cooking with Refogado is a great way to add depth of flavor without adding any more fat or salt.
So today on Feed Me Friday, we’re cooking with Refogado!
The Menu is…
Tortilla Roll Ups
No Bake Lemon Pie
Sofrito or Refogado is a mixture of aromatic ingredients sauted with oil as a base for cooking many Latin or Portuguese dishes. Keep a container in your fridge to add to rice, pasta, chicken or any time you want to add that Latin flair to a meal. It’s super easy and makes even the most ordinary of suppers, something special.
Why, it’s not about gardening at all! This is certainly different!
Something Different from the Paisley Carrot!
My kids are finally on break! We school through July then take August and September off, starting again the first of October. We started doing this when my oldest kids were little because where we lived, you could actually play outside some in August and September, not so much in June and July. It just stuck with us so even though we now live in a less hostile heat, humidity and mosquito environment, we’re staying with the old break schedule.
Understand, this break is only for the children. I’ll spend the next six weeks getting ready to start school in October. It’s seriously the busiest time of my year, lesson plans, gathering of materials and trying to keep up with my regularly scheduled agenda leaves me frazzled during this “break”. Charlotte Mason is great for kids, but can be taxing for the momma.
However, this is also when I get to plan my projects! I am bonkers for yarn. I love to spin it, dye it, crochet and knit it. My lifetime goal is to finish a project from the sheep to the garment. It could happen.
It took me fourteen years, a gazillion ripped out stitches and my share of tears to finally learn to knit, but now that I have, I love it! I actually learned the knit stitch with no problem, it was the elusive purl that threw me.
*Technical note for my knitting friends, the way I finally learned how to purl was by watching a lesson on the Swedish purl stitch, which is not a “normal” purl at all. For some reason, the explanation of the Swedish purl cleared the path for a “regular” purl for me. It was a total aha moment, especially if you know that I took 11 knitting classes over the course of 14 years to try to learn how to purl.
I also earn extra money with my projects. I sell baby hats, washcloths, scarves and various and sundry items that I hand craft.
This year has been the year of the washcloth. Cotton washcloths are brilliant to use. They last five to ten years, depending on how much bleach you use, they’re soft and absorbent, strong and dry quickly. In short, they rock. They make great baby shower gifts and are perfect for those going off to college, easy to make in the campus colors.
Right now I’m using beet juice to dye washcloths that I have knit and crocheted. I found this great article about another great idea for beets. I hope you enjoy it.
Do you have a lot of beets in your garden or do you just love pickled beets? Try canning them. It’s super easy and you’ll have delicious pickled beets in the winter. I love almost all vegetables, and although I like beets, I could take them or leave them. But … pickled beets that is entirely another story! I could eat them by the jar full. I loved my mother’s pickled beets and it’s been years since I’ve
tasted devoured them. I don’t know why I never tried canning beets myself, but I am so glad I finally did. I’ll have to save a jar for my mother …although, they won’t be quite as good as hers! Read the rest of this entry
It’s not a secret that I heart all things Baker Creek. A couple of weeks ago I was able to get the book by Jere and Emilee Gettle called, The Heirloom Life Gardener The Baker Creek Way of Growing Your Own Food Easily and Naturally. I’ve been pouring over it and I must say, this is a book you’re going to want to get!