Saturday, August 22, 2015

Cherry Tomato and Ground Cherry Salsa

I just stumbled upon this recipe on my blog feed and I am so excited for it! A Farmgirl's Dabbles posted this recipe today and it is so timely because I just started to harvest them last night and almost freaked out because not only did I buy 6 plants, but had several new volunteers come up in the garden this year AFTER we got down the weed matt. I'm very excited to try this!

Broccoli and Cauliflower Stem "Pasta"

This was such a fantastic and sustainable supper! I will always save my stems and make "pasta" from them - brilliant use of resources that save for a long time. After my recent harvest of almost all of my broccoli heads and some of my cauliflower, I have all the ingredients ready to go in the refrigerator for this recipe. I just wish it would cool down enough for me to want to cook.

From De Ma Quisine, here is Broccoli and Cauliflower Stem "Pasta"

Breakfast for dinner

This meal can look like many different things.

On hot and humid August nights, when the last things you want to do is heat your kitchen one more degree, cooking outside is a luxury. 

Pan made individual omelettes with feta and garden fresh veggies tossed in 

 Heaven on earth

Grilled Feta and Watemelon Salad

As I pondered a grilled water melon and feta salad, I recalled this recipe I did a few years back. A quick search of the blog proved I failed to save it, so without further ado, here they both are.

Grilled Feta with Thyme  from Framed Cooks

Grilled Watermelon from The Food Network

although this one from Alton Brown looks like its even better!

Thursday, August 20, 2015

Sweet and Savory Tomato Jam

I just found this recipe for Sweet and Savory Tomato Jam on dear Jennifer Perillo's website In Jennie's Kitchen.  Yes this is the same Jennie as the Peanut Butter Pie post. My heart still breaks.

Tuesday, August 18, 2015

Veggie Roulade

Never before have I been involved in such a beautiful culinary adventure. It was truly a tarty party.  The vegetable roulade was a magnificent undertaking and was of course another example of Abby's unending bravery! How many people in this world could be so bold and NOT follow a recipe. The best attempt at a recipe would be to follow some of these links below, otherwise I learned from the master by just doing! That deserves a Yoda quote.

The crust is made from many layers of filo and melted butter (at least of stick per tart) and we used layers of thinly sliced eggplant, zucchini, yellow squash, and carrots.

Food Republic



Yes it was all done using the mandolin, but this is picture shows it with onions which are not in this recipe. I used the mandolin and the onions for another recipe. Lesson learned: I won't do that again.
















Apple Zucchini Muffins

This is another recipe from Crunchy Creamy Sweet that I can not wait to try! Apple Zucchini Muffins that will help me put away all the zukes popping out of the garden!

5-Minute Pizza Sauce from Crunchy Creamy Sweet

This recipe is from one of my favorite new blogs! Crunchy Creamy Sweet is the find of the summer and with excellent communication skills. You should have see how quickly she replied to me when I let her know her blog was down. We had instant email exchange where she shared with me the zucchini recipe I was after.

Thursday, August 13, 2015

Fruit leather

We picked 20.5 pounds of blueberries so far this summer and with the encouragement of my midwife friend Abby I made leather last night and I am sold! I am already saving my pennies so I can buy the industrial dehydrator from Cabellas!


Until the time comes that I can afford it, I will have to live vicariously through the graces of a friend. Thanks Abby! Here comes the tricky part though as Abby needed to walk me through it because she is the kind of genius that does things in her head and hates following recipes. I am only able to do that after I have made it once or twice and THEN I can tinker. Because of this, Abby walked me through the entire process up until the dehydrating part, because then it is just an aspect of time. Through this process, I have cobbled together a list of ingredients but the amounts are entirely NON-SPECIFIC because you truly can not F up fruit leather.


lots and lots of Berries (any kind will work but blueberries are the best and strawberries make a different type even though I used a pint in this leather.)
1 orange
the zest of the orange
a dash lemon juice
a pinch of salt
a couple table spoons maple syrup
1 TB cinnamon
1 TB nutmeg
a small amount of ground cloves (careful as this concentrates over time)
1 tsp dried ginger - to taste so be moderate
1 TB Vanilla
a dehydrator
parchment paper


1. Fill pot with Berries

2. Add the Juice of a large orange


3. Macerate the berries as you bring it to a slow boil over a low heat.
Let it soften up and get nice and happy.

4. Start adding your spices

5. Bring to a boil and stir requently.  Let it get nice and hot and happy and bubble away.  over medium heat at a rolling simmer.

6. As it thickens let it cool down a bit and then turn off for 30 minutes. Stir periodically until it stops steaming when you stir. During this time, get the dehydrator shelves ready and cut parchment paper to size to cover the shelves. Here's Abby helping.

7. In batches, run the berries through quick bursts in the blender. You want a think chunky mixture as it binds together better in making leather. This was my first round and it was a bit too thin.

8. Pour a generous circle of mixture of center of parchment paper covered tray and smooth out with a rubber spatula until it is spread into a uniform shaped layer.

9. When layer is even and covers the paper like the picture above, put shelve into the dehydrator and continue with the remaining berry mixture.

Leather dries in the dehydrator until dry when it no longer is tacky/sticks to your finger when touched.

Here are a few picture of me having my hand in it.

10. The final step is to cut the parchment paper into equal long strip and roll the leather fruit side in into roll ups and store in a plastic bag in a refridgerator until gone and it is time to make some more!