I have so much deliciousness to share, like the most kick ass marble rye bread recipe EVER!!
And not to mention uber tasty blueberry crisp. But alas, they will have to wait. Do you want to know why they have to wait? Because My. Garden. Owns. ME! I do nothing but pick and blanch veggies every night. I can barely keep up with the harvest, much less have time for anything non-garden related, IE, SEWING activities! Totally sucks because Philly Folk Fest is RIGHT around the corner!!! At least I will have lots of homegrown organic goodness to share with my sisters! I’ve already been threatened by Justine that I’m gonna get my ass whooped if I don’t bring along some of my yummy pickles!
I’ve already begun stressing about being away 4 days; who will pick my harvest? It will be out of control by the time I get back! Hopefully we will be without rain and nothing will fruit too fast. I hate when veggies get too big and are no longer tender!
Here is a quick peak at tonight’s harvest.
I could have pulled more carrots, lots of beets, and a few ears of corn, but decided to wait till tomorrow for those. I also have about 8 more zucchini hanging out on the porch just waiting to be shredded for bread and brownies. I usually pick this much every night. Well, all except for the white eggplant, that just finally got big enough! I have TONS of peppers on my plants, I am just waiting for them to turn red or orange. I also have an obnoxious amount of butternut squash that should be ready any day. I put the seeds into the ground mid to late April. Fortunately they keep FOREVER!
I am getting together with my brother’s family and a friend this weekend. The kiddos are gonna have a pool play date and we are grillin’ up some veggies. I was asked to bring along some of my delicious organic homegrown goodness, I will happily oblige!
Images and content copyright © 2009 Danielle R Limoge.
To the shade of blue… berry that is!
Saturday I was ultra productive in both the garden and kitchen! Not only was I baking bread, blanching and freezing beans, making pickles, and harvesting zucchini, but I also whipped up 2 batches of blueberry jam. My original plan was to make raspberry; however, due to forces of nature, my local pick your own farm has closed for the season. 😦
4 C mashed blueberries
4 C sugar
1 pkg Pectin
Bring mashed berries and pectin to a rolling boil, the kind that can’t be stirred away. Add sugar and bring back to a hard boil for 1 minute.
Remove from heat, ladle into hot, sterile jars, and process in a boiling-water canner for the appropriate time for your altitude, 10 minutes for me. Remove from canner and allow seals to set, undisturbed, for 12-24 hours.
Nothing pleases me more than the sweet popping sound of my jars sealing!
Pickles that is. I planted 14 cucumber plants this year and not by choice mind you! Don’t get me wrong, I love fresh cucumber, basil, and tomato salads during those dog days of summer… but 14 cucumber plants are a bit much! I, however, was forced to plant them. If I did not give in to their demands, I would not be able to see my niece! Look at that face, how could I say no???
I made these dill pickles last year for my brother for his birthday; I had no idea how great of a success they would be! I was literally cornered and aggressivly begged to make them again this year. So, I’ve happily obliged.
Danielle’s Refrigerator Dill Pickles – makes 1 gallon
1/4 cup dill seed
1/4 cup whole peppercorns
6-12 cloves of garlic, depending on personal taste
LOTS of cumbers
6 cups water
3 cups white vinegar
1/2 cup pickling salt
Wash cucumbers and soak 12-24 hours in cold water. I use the crisping drawer in my fridge to hold them all!
Drain cukes; combine water, vinegar, and salt. Bring to a boil. Place dill, garlic, and peppercorns in your jar and add cucumbers.
Fill with hot vinegar mixture and refrigerate for a week. The longer you let them sit the better they get!!!
It was such a welcomed surprise to see a new bird in the neighborhood! If I had to guess, I say maybe an American Goldfinch, but I am not sure. I hope he becomes a frequent flyer, not that I don’t love my Cardinal family, and the Blue Jays, but it was just nice to see a new face! He let me get pretty close before flying up onto one of my mammoth sunflowers. It’s times like this that I really wish I had my new camera with a mega zoom!!!!
If you are growing one zucchini plant you know what I am talking about. I on the other hand have 4. What was I thinking!?! My mother gave me a cookbook a few years ago specifically geared towards zucchini and squash. I know I will be trying out many of the recipes before the growing season is over!
3 Med Zucchini
1/2 C Wheat Germ
1/2 C Finely Chopped Almonds
1/4 C Melted Butter
1/4 C Parmesan Cheese, Grated
1/2 tsp Salt
Slice zucchini lengthwise into fours, then, lengthwise into halves to form sticks. Each zucchini makes about 16 sticks. In a med bowl, roll about 8 sticks at a time in butter until evenly coated. With a fork, transfer to a large bowl filled with dry ingredients. If you are feeling lazy (or avoiding extra dish washing time) you can use a plastic bag… shake to coat.
Lay (not touching) on an ungreased cookie sheet, bake at 350 for 17-20 minutes, or until crisp and tender.
All this hoe-ing can really make a girl tired! haha We received an obnoxious amount of rain during the middle of June, as well as cooler than normal temperatures. My garden LOVED IT and shortly after exploded with new growth! It took me almost 2 weeks just to get caught up with the weeding! I will admit, I am slightly obsessed when it comes to my garden. Jason makes fun of me because I go into *zen Amish mode* and the ground resembles a dirt colored linoleum floor. If you are gonna do it, do it right!
Here’s a quick run down of what’s growing in each picture…
13 tomato plants. I have no idea what variety half of them are, since they were growing rogue from last year… my guess is Roma. The cucumbers are vining on cages behind the toms.
Spring Mix, Swiss Chard, Spinach, Parsley, Peppers, Jalapenos, Chives, Onions
Beans, Carrots, Peas, Beets, Radishes
Zucchini & Butternut Squash
Sunflowers, more Tomatoes, Corn, Eggplant
red and yellow onions
Violet Pole Beans
Ruby Red Corn
Images and content copyright © 2009 Danielle R Limoge.
Maybe it’s a comfort thing, but for me there is nothing more inviting or heart warming than the aroma of fresh-baked bread. During the winter months I rock my breadman like I am their spokesperson. This is mostly due to the fact that these 250-year-old peg windows are a bit DRAFTY! In a house with 16 windows, you’d think I get a warm spot, but NOOOOOO. Plus, in the winter I tend to get a bit lazy, and, well, you know. 🙂
This butter top bread is perfect for toasting, dipping in soup, or sopping up some curry!
Butter Top Bread
5 C flour
2 Tsp salt
1/3 C potato flakes or potato flour
1/4 oz yeast
1/3 C sugar
1 lg egg
1 1/2 C warm water
4 Tbsp butter + 2 Tbsp melted
Mix yeast with warm water, set aside and allow to proof for 10 minutes. In a med bowl mix dry ingredients; in a large bowl mix wet ingredients. Add dry to wet mixing until a smooth sticky dough forms. Turn out onto a floured surface and knead for several minutes. Place dough into a greased bowl; cover and rise for 90 minutes. Divide in two and place in loaf pans. Cut lengthwise with scissors almost to bottom. Cover with greased plastic wrap for about an hour. Bake at 350 for 40 minutes, or until top is golden. Remove from oven and brush with butter.
I’ve been entertaining the thought of separating my crafting adventures from my kitchen adventures… or in some cases catastrophes. I have yet to decide if this was a good idea, especially since I already have an overwhelming amount of www-dot *stuff* going on. But then I figure, heck what’s one more commitment to the online community?? Sometimes you just gotta throw it out there and see what happens! So here it is, I’m putting it out there… cause that’s just how I roll.
Content copyright © 2009 Danielle R Limoge.