I've decided it is helpful {and cute at the same time}
to pick produce with a basket.
Saturday, September 27, 2008
Friday, September 26, 2008
A Restoration Garden
Look what I found driving down the street the other day!
A beautifully thought out fruit tree arrangement on a historical restoration project!
Love the symmetry and the pathways.
Gave me an idea for a similar idea at my house in the side yard by the wrap around porch. It could make such a delightful courtyard sort of effect between our two houses. Will have to work around the neighbors nut tree they just planted {not sure how big it will get}. I wonder if I could get them on board, but if not, I could probably figure out how to make it work just on my own side {though I think it would look better if we both did it}.
Hmmm.... this could be do-able. I will have to think about it some more.
Thursday, September 25, 2008
The Windfall
Not necessarily the prettiest of apples with all the bruises and all, but man! It made some pretty tasty applesauce!
Monday, September 22, 2008
Independence Days: Windfall Edition
The wind blew a bunch of apples off our tree at the duplex. Since our renters don't seem to want the fruit off the trees, we went and picked them up.
Luckily for us, the old yucky apples on the ground had just been cleaned up {seriously, about 30 minutes before the wind!} so all that was left for us were the freshly fallen and somewhat bruised apples.
After a slight freakout session but with support from my food storage group, I ended up canning 24 pints of apple juice and 16 quarts of apple sauce. And it tastes YUMMY!
It doesn't sound like too much, but I figure one quart of applesauce a week will last us about four months. And 2 pints of apple juice a week will last us about three months. But I probably should do more still. I mean, there are still plenty of apples left. It just takes a lot of time.
Now I'm gearing up to do pie filling with apples off my moms tree. And soon my grandpa's other peach tree will be ready to pick {hopefully he will remember to call us when they're ripe}, and last night he gave us a few pears to eat too. YUM! YUM! And once we hit the first frost the grapes will be ready to juice! Can't wait!
Luckily for us, the old yucky apples on the ground had just been cleaned up {seriously, about 30 minutes before the wind!} so all that was left for us were the freshly fallen and somewhat bruised apples.
After a slight freakout session but with support from my food storage group, I ended up canning 24 pints of apple juice and 16 quarts of apple sauce. And it tastes YUMMY!
It doesn't sound like too much, but I figure one quart of applesauce a week will last us about four months. And 2 pints of apple juice a week will last us about three months. But I probably should do more still. I mean, there are still plenty of apples left. It just takes a lot of time.
Now I'm gearing up to do pie filling with apples off my moms tree. And soon my grandpa's other peach tree will be ready to pick {hopefully he will remember to call us when they're ripe}, and last night he gave us a few pears to eat too. YUM! YUM! And once we hit the first frost the grapes will be ready to juice! Can't wait!
Wednesday, September 3, 2008
Salsa
I was about to give up on this whole canning business after I made this salsa, but that's a looooong story that basically boils down to inexperience, not enough tomatoes, no food chopper to make it quicker and way too much time involved.
BUT!
Even though I went through all that just for a quart and a half of salsa, it was THE BEST SALSA I have ever tasted! No going back to store brands ever after that! Not even the store bought fresh pico de gallo salsas!
Zesty Salsa
10 cups chopped, seeded, peeled, cored tomatoes (about 6 pounds)
5 cups chopped and seeded Anaheim peppers (about 2 pounds)
5 cups chopped onions (about 1 1/2 pounds)
2 1/2 cups chopped and seeded jalapeno peppers (about 1 pound)
3 cloves garlic, minced
2 tablespoons cilantro, minced
3 teaspoons salt
1 1/4 cups cider vinegar
Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle into hot jars, leaving 1/4 inch headspace. Adjust two piece caps. Process 15 minutes in a boiling water canner.
Wear rubber gloves when cutting or seeding hot peppers to prevent hands from being burned.
Makes about 6 pints
BUT!
Even though I went through all that just for a quart and a half of salsa, it was THE BEST SALSA I have ever tasted! No going back to store brands ever after that! Not even the store bought fresh pico de gallo salsas!
Zesty Salsa
10 cups chopped, seeded, peeled, cored tomatoes (about 6 pounds)
5 cups chopped and seeded Anaheim peppers (about 2 pounds)
5 cups chopped onions (about 1 1/2 pounds)
2 1/2 cups chopped and seeded jalapeno peppers (about 1 pound)
3 cloves garlic, minced
2 tablespoons cilantro, minced
3 teaspoons salt
1 1/4 cups cider vinegar
Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle into hot jars, leaving 1/4 inch headspace. Adjust two piece caps. Process 15 minutes in a boiling water canner.
Wear rubber gloves when cutting or seeding hot peppers to prevent hands from being burned.
Makes about 6 pints
Monday, September 1, 2008
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