Garden Fuss

Our second annual cookie exchange was a success. Yes there was snow, cold, and only half the amount of invited guests. However, we had a great turn out full of fun activities and great food. Speaking of the food, everyone loved the lasagna, brie en croute, variety of cheeses, brownies, cake, cookies and more cookies of course.  Bright reds and greens have been a big part of our holiday parties for years. These colors don't just involve the decor, they're in the foods and the drinks. This year our guests had to again come up with their most creative holiday cookie that did not contain artificial dyes and sweeteners. For some guests this was not an easy task so they opted out of coming all together and though disappointing, I fully respect their decision. As you'll see from the pictures below, we had a variety of delicious natural cookies that I was happy to display and even more happier to devour.  The types of cookies prepared included: Mint Chocolate chip, lime iced angels

Multimedia Message Happy beginnings to the holiday season friends. It's been a while since I've updated with so many activities this time of year. I will be retro-blogging as soon as I have a few more minutes. However, I could not help but tell you to not discard thoseturkey carcasses just yet before making a yummy vietnamese soup called Pho. Like many of you the rich fare from thanksgiving has left me with some bloating. This recipe will utilize some of the old and make you feel brand new.
The recipe: 
cover turkey remnants with water and simmer til what's left falls off the bone
season with salt pepper, garlic and onion(powder is fine), add scallions, bok choy(chopped), and what ever veg you like. (I use a little hoisin and soy in my stock as well)
 Prepare your rice noodle as directed on lable
Ladle broth into bowl
add

It is that time of year when we get the ovens hot and they stay that way til at least March. I love the smell of fresh baked goods and roasting vegetables and meats. This lovely pie is a seasonal gift my sister puts together for us every year with sweet potatoes straight from Missippi. My father in-law buys them for us every year, and we divy up some for pie some for candy yams, and some for just baking. As far asthe pies,everyone gets a whole pie of their own(Awesome), but we share them with one another and slowly indulge in them througout the fall and winter season. With Thanksgiving around the corner this pie will be on the table for all....... Or will it? It's been a long time since we have had pie. ;o)

Multimedia Message The wait is over. Finally I can harvest these miniature cabbages for stirfry and pickling. How lucky am I to have children who actually like their vegetables? Very and I know it!! Because of their need for green, I was compelled to make it easier on our budget, and use their desire as a teachable moment. It's like teaching aman to fish instead of givin him a fish. Yes they complain like normal children do, but I don't give up and there is always something new to find crawling or volunteering itself that we didn't expect. For these reasons the kids (ours and the neighbors) havestaid captivated in the garden with not too much fuss. 

Happy Harvesting.

I had given up hope and was going to chuck this tall healthy looking plant in the heap for not producing even one floret. Last year same scenario, but I didn't have the patience to wait any longer. Now I know I either have to start earlier or let them grow through the cool harvest season.

Multimedia Message Finally Christmas Candy our son can have with no adverse affects. No artificial dyes, no artificial sweeteners. Just good old fashioned fun wholesomely made and sold in the USA. Got to love that! Where can you find these delicious treats you ask? www.naturalcandystore.com 

Please Note: I am not affilliated with this company at all but would welcome it if they keep up the good works.

If you are like me you've been checking daily for ripe heirloom tomatoes to make it some how to ripeness before the frost. Well, yesterday my sister in-law made me and my younger unit (the daughter) get to it! in the garden. We pulled up all of the big beautiful heirloom tomato plants as well as the volunteer varieties that gave and gave and gave all summer and into these few days of fall. There are now three very large BUCKETS of green and red tomatoes of every variety that need to be processed. I have felt sick looking at them last night and first thing this morning. I am a little hesitant due to the long week I've had to get the kettles (canners) boiling, and the stock pot readied to hold massive amounts of green stuff. **SIGH** Oh the green is over flowing and I am sad they didn't make it to their ultimate goals of brown and yellow ripeness. Just yesterday we had "The Best" BLT's using 2 large black krim tomatoes, which we served with wild rice soup. I k

Here is the recipe for this autumn treat: 2 tbsp oil 6 pork-chops what ever thickness you like 4 fresh apples - Cored and Sliced (I used Harrelson) 1 large onion sliced 2 tbsp butter salt and pepper 1/4 cup of your favorite beer... I used Corona 1/2 cup vegetable broth (chicken can be used to substitute) To prepare: season chops heat oil in pan brown the chops on both sides don't cook all the way through put chops on plate then add butter to the pan you took chops out of. Add the onions and apple to this pan and cook until onions are light carmelized color and apples begin to soften add broth and beer stir a few times to incorporate, then add chops with juice to this mixture. Cover with pan and simmer on low heat for about 10 -15 minutes depending on thickness of chop. If sauce looks a little too thick add a little hot water otherwise your done, just pour chops over bed of rice and enjoy!

Oven drying is a great way to move literally pounds of large cherry type tomatoes (or any tomato for that matter) from the garden into a manageable yet flavorful form for future use. Dehydrating them in the oven concentrates the tomato flavors which become delious additions to soups, stews, chilli, toasted breads, fresh cheeses, and savory sandwiches like turkey bacon or blt's. My favorite way to eat the so far is in-between toasted focacia with fresh goat cheese (chevre) a sprinkle of salt and pepper, with bacon and fresh oven baked turkey. Turkey season i just arous the corner too so I suggest you get to oven drying.

Oven Drying:
Set oven to 200 degrees F. 
 In a bowl or plastic bag add 2 tbsp salt,1 tbsp onion powder, 1 tbsp garlic powder, 1 tbsp pepper, 1 tbsp sugar. Mix thoroughly and set aside. 
Wash and Dry tomatoes.
line baking sheet(s) with parchment paper or foil.
Place tomatoes on pan(s) loosely leaving room because you are going to cut them in half next and this will

With any recipe you have to make it your own. I found a few recipes and used my limited baking wisdom to come up with this beautiful nummy confection. I was skeptical at first because I have only eaten ground cherries raw or in a jam. The texture and the sweetness seems out of character for a sweet dish such as this pie, but all I can tell you is this is and will be on our top list of pies for ANY occasion. Especially now that I know you can freeze the little packets of goodness without it affecting the flavor. Our family will be looking forward to more pie in the future, and I will be leading the charge with oven mitts on hands. Please enjoy the recipe I put together below. Quantina's Ground Cherry Pie Recipe: 2 1/2 cups ground cherries 1/2 cup packed brown sugar 1 1/2 tablespoon all-purpose flour 2 tablespoons water 2 pie crusts 1 1/2 tsp. ground ginger 1 1/2 tsp. cinnamon  2 tbsp water with dash of lemon juice DIRECTIONS: Preheat oven to 400 degrees F. Pre-bake b

I have been a lover of "Fig Newtons" since longer than I can remember. Well the papa in-law brings back this deeply dark concoction calleds fig preserves a few summers ago. My husband pretty much pursed his lips up like he had eaten a lemon so I looked at the jar with suspicion. Initially I thought maybe someone had pulled a fast one on pops and given him molasses. My hubby hates molasses but this looked a little different so I had to ask "what is that?". Pops showed me the lable, and it seemed interesting to me that one could actually make a jam out of figs. Well, I was still wet behind the ears on the flavor profile and the concept of creating such confections back then. Anyway, to make a long story short the next day mom in-law made her light and buttery biscuits which I usually don't eat cause I'm a toast or English muffin kind of girl (but they are delicious). There was no English muffin in sight, nor was there honey in sight which always pairs well w

Edmame Day

Soybeans

Soy Me Edmame

 Dill Pickles, Spicy Dills, Pickled Peppers, Pickled Green Tommy Toes, Pickled Pears, and Pear Preserves were all bubbling in the hot water bath all day. With the help of my lovely assistant and daughter Ebony, I washed, peeled, sliced, spiced, and sweetened jars from 10:00 A.M. to 8:00 P.M. I have not been this tired since giving birth to one of my children. My feet hurt, my back aches, my arms are on fire..... Sometimes I forget that I have an myopathy and that I can't do everything my feeble mind tells me I can. However, getting off that subject I am so satisfied to have completed this mega batch of cucumbers. Last week I thought you know what didn't' come up in the garden this year? Cucumbers!. I then proceeded to buy as many as my $15 dollars would allow they vendor to give me. It turned out to be a pretty large bag full of "My Choice". Today I'm thinking "What was I thinking?".  I have weeded a mountain of weeds and clipped another small mounta

The leeks are another vegetable that did extraodinary this year. If this pic does any justice to the soup my photography skills will have improved. After working out in the aquatics dept. Today I am so in need of a rich meal full of mmmmmm.

So, what to do with all the cherry tomatoes ripening in your garden? Tomatoe preserves are what we made today. I was suspect about the recipe at first because I've only had savory dishes with tomatoes. Then I began the process and the flavors seemed to meld and develop into a smooth citrusy *Bam-Pow* flavor vacation. When this gels and cools I can't wait to pop the top and enjoy this treat with a nice hot roll, scone, or biscuit. The other two jars I'll tuck away for those cold cool days of fall and winter that are creeping in closer day by day.