Heirloom tomatoes are in and our lone peach tree is so laden with fruit that the branches are touching the ground. Yesterday I canned a dozen jars of diced tomatoes and started a batch of spicy ketchup.
Today I canned the ketchup, made a large batch of zucchini bread for the freezer and picked the first batch of peaches from our little tree.
I really love all the wonder food our little corner of the world produces.
In our walk in the woods this evening we found and picked some wild butternuts ( also known as white walnuts) and hazelnuts before the critters got to them. Now they are laid out on a screen in the greenhouse to dry. I am so happy with today’s discovery.
Canning season has officially started in my household. This past week corn, kale, snow peas, and fruit cocktail have been canned and shelved for the winter months. Today I canned a lovey peach and mango salsa that turned out so well that I wanted to share the recipe with all of you.
The recipe makes about 11 half-pints so adjust the ingredients according to your needs.
6 cups seeded, peeled and diced peaches (~4 large fruits)
6 cups peeled, seeded and diced, firm ripe mangos
2 cups diced orange or yellow bell peper
1 1/2 cups finely diced red onion
2 tablespoons minced garlic
3 tablespoons chopped fresh cilantro
4 diced fresh jalapeños
Juice and zest of a fresh lime
1 1/2 cups white vinegar
1 cup sugar
1/2 teaspoon salt
Sterilize canning jars and tops.
place all the ingredients in a large pot and bring to a boil stirring until the sugar is dissolved.
reduce to a simmer and cook for an additional 5 minutes.
scoop the salsa into hot jars leaving 1/2 inch head space.
There is a silver lining in every dark cloud. I was able to avoid colds and flu the winter, but after several days of spring gardening I was struck a flu that kept me in the house and under covers for a week. Not being one that can do nothing I picked a scrap piece of cross stitch fabric and a nice red thread and stitched a pillow cover of blackwork patterns (my silver lining).
Spring has finally arrived so the chickens and ducks have started laying again, which means it is time to start making more egg based dishes.
Today I made a family favorite — chocolate egg custard. This tasty dish is light, sweet and creamy. Best of all it uses a limited number of ingredients and only takes about 10 minutes mix at 45 minutes to cook, which makes the custard a great weeknight treat. The recipe for the custard is as follows.
4 cup milk (I use 2%)
6 large eggs
2/3 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 cup cocoa powder
Preheat oven to 325 degrees.
Heat the milk in a large saucepan until bubbles form around the edges. Remove from the burner and set aside.
Add the eggs, sugar, vanilla, salt, and cocoa to a blinder and give it a few pulses until blended.
Turn the blender to a low speed and gradually add the warmed milk to the egg mixture.
Pour the custard into a 9×13 casserole dish or 9 custard cups.
Place the dish or cups in a large roasting pan and fill the pan with enough water to rehash about an inch from the top.
Bake for about 45 minutes or until the custard has just set.
The rainy weather this past weekend allowed me to start a blackwork and counted cross stitch piece that will be turned into a holiday pillow to accompany a postage stamp quilt. The needlework piece is titled Cup full of wishes by Valentina Sardu, and the postage stamp quilt is designed with holiday fabric scraps that I have collected for the past 15 years.
The cross stitching on this piece was stitched with single threads of DMC floss on an 18 count white opalescent Aida fabric. Outlining for the gloves UVA’s done with a black 40 ply Egyptian cotton. All blackwork in the gloves and cup steam will be completed with a slate gray DMC floss, and the work on the cup will be stitched with an opalescent thread.
It was time to feed my sourdough starter, which left me with 2 1/2 cups of waste. I used the waste starter to make sourdough rolls for burgers, a loaf of cinnamon raisin bread and some cheese crackers. The rolls will be packaged and frozen for warmer barbecue days, the crackers packaged for my honey’s lunches. The raisin bread probably will not last though weekend with my carb loving family.
It was time for the final filtering and bottling of peach, pear and apple vinegars started last harvest season. I still have another gallon of apple cider vinegar to filter and bottle, but I would like the mother in the jar to get a bit larger before disturbing the contents. The nice thing about the vinegars is that they are organic and created from fruit from our trees or the orchard at the bottom of the hill.
Earlier this week I also started lemon and orange extract as well as a citrus liqueur for next summer. I find that extracts are some of the simplest things to make. All you need is some rinds, seeds or pods, an inexpensive vodka, and time to make luscious extracts.
Now to feed the sourdough starter and have a nice cup of coffee.
We have been given another snowy day so I decided to use up some of my sourdough starter on a variety of breads. Today I made, 2 butternut squash and sage challah, 2 basil and sun dried tomatoes, 1 multigrain, and 1 fig and walnut loaf. The kitchen smells wonderful and the freezer is full for a time.
Getting ready to add the second border around the cross stitch quilt center to adjust the size for block attachment. Each of the quilt blocks contains a double windmill pattern and is 6 inches square. For this wall hanging blocks will be placed three deep on all sides and finished with a triple border.
I really like mixing needlework and quilting together.