tag:blogger.com,1999:blog-16070080657524815402024-02-07T10:55:19.199-08:00Food for the MomentMy journey to eat well... with the planet in mindVal in the Rose Gardenhttp://www.blogger.com/profile/13891260349692305609noreply@blogger.comBlogger107125tag:blogger.com,1999:blog-1607008065752481540.post-76826951886797770982009-11-02T19:47:00.001-08:002009-11-02T19:47:30.713-08:00F:\Documents and Settings\nuuky13\Desktop\MENU for Nov.pdfVal in the Rose Gardenhttp://www.blogger.com/profile/13891260349692305609noreply@blogger.com0tag:blogger.com,1999:blog-1607008065752481540.post-13097288235944341102009-10-28T17:50:00.000-07:002009-11-01T17:50:41.896-08:00Interview with LaFuji Mama<p align="center">Last week I was flattered to be interviewed by one of my favorite blog moms, La Fuji Mama. It was a fun chat and I really enjoyed talking with her about my passion for good, local food and how it led me to my work at the Ballard Farmers Market. </p><p align="center"><a href="http://www.lafujimama.com/2009/10/vals-kale-chanterelle-pasta.html">Interview with La Fuji Mama.</a></p><p align="center">This mama is a wonder... let me tell you. I have a hard time getting things done with my one toddler, and she has two kiddos under three yrs. Amazing! <em>And</em> she can bake. That in and of itself is awe-inspiring to me. My house is the place where bread comes to die. I hope that you can take the time to check out the interview and her other amazing posts. Enjoy!</p><p align="center">BTW This is the cartoon I was refering to in the interview:</p><p align="center"><a href="http://goddesshobbies.blogspot.com/2008/09/little-plug-for-farmers-market.html">Plug for Farmers Market</a></p><p align="center">I think it shows the choices quite nicely. ;)</p><p align="center"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BORDER-TOP: 0px; BORDER-RIGHT: 0px" class="right" alt="signature" src="http://hotbliggityblog.com/backgrounds/valsignature.png" /></p>Val in the Rose Gardenhttp://www.blogger.com/profile/13891260349692305609noreply@blogger.com3tag:blogger.com,1999:blog-1607008065752481540.post-77954928567973391432009-10-27T17:49:00.000-07:002009-11-01T17:49:58.687-08:00Sweet Potato Stew<div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 405px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimz6NFh2N61TRCHo0GRDZkBCTGzP_WucvludE-2-3bhkMlAfpbgW1L6Mlznfs7QG-nplrN20L5V4f5xUY0IAxLlPtw5TWWF58QZ12_ZxwKUWbDpXT7mNcozLIer4monAIItg8BWfsFSzI_/s720/IMG_4180.JPG" /> <div align="center">I think this may be the simplest whole foods recipe I make. It is so good on a cold winter day. I reduced the cayenne pepper for this post. The original recipe I made up had 1 tea of cayenne. You may try this... but unless your kids are super human, the heat may be a bit much for them. It is one of those things that you want to try with a group of adults. Of course, all of these recipes you can easily adjust and make them perfect for your family. </div><div align="center"></div><br /><div align="center"><strong></strong></div><strong>Sweet Potato Stew<br /></strong><br />4 large sweet potatoes<br />Water to cover<br />2 Tbs sliced (or 1 Tbs grated) fresh ginger<br />1/4 tea cayenne pepper<br />1/2 tea cinnamon<br />1/2 c peanut butter (crunchy or creamy, really doesn't matter... just don't get the kind with added sugar)<br /><br />Peel and slice sweet potatoes into small chunks. Put in a large pan and cover with water. Boil (with lid on so it doesn't reduce much) until potato pieces are falling apart into tiny chunks. Mash the sweet potatoes (without draining the water, leave the water in the pot) until you have a thick sauce like consistency. Add in all other ingredients, and salt to taste.<br /><br />Serve topped with sour cream or whole milk yogurt (not flavored), with salted peanut pieces and chopped cilantro.</div><div align="center"><br /><div align="center"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjedNnJnwohXTJ1ayUdQ9t6QyiCLBp31UFY36fh-9SF7_oDLD6SRs0CoEBpRdCASDZyCxdJCAO1G1ts5YMzHTnqWDYokUh3v3oDCGnG2J9cqiGAppkAqraLY0HE7KRkHkm4Y-hCeJOl-CSP/s720/IMG_4181.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 413px; DISPLAY: block; HEIGHT: 272px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjedNnJnwohXTJ1ayUdQ9t6QyiCLBp31UFY36fh-9SF7_oDLD6SRs0CoEBpRdCASDZyCxdJCAO1G1ts5YMzHTnqWDYokUh3v3oDCGnG2J9cqiGAppkAqraLY0HE7KRkHkm4Y-hCeJOl-CSP/s720/IMG_4181.JPG" /></a> <img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BORDER-TOP: 0px; BORDER-RIGHT: 0px" class="right" alt="signature" src="http://hotbliggityblog.com/backgrounds/valsignature.png" /></div>Val in the Rose Gardenhttp://www.blogger.com/profile/13891260349692305609noreply@blogger.com0tag:blogger.com,1999:blog-1607008065752481540.post-28048498344817796682009-10-14T17:48:00.000-07:002009-11-01T17:49:05.978-08:00The end of summer<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1bsWwBB5-T1PhWv58SSZJ_Q6hC6Qyxt9rqGRbwR7PlWdbQwpyy98K2nmYNUA-7hVdDV1tosun0MlqnHR09x1AX7RzENDFDhQDmhU-ZqGw2-Tj7X3Eaot8B2-5yOC6a35Pm8giNOmahImA/s512/IMG_3666.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 341px; DISPLAY: block; HEIGHT: 512px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1bsWwBB5-T1PhWv58SSZJ_Q6hC6Qyxt9rqGRbwR7PlWdbQwpyy98K2nmYNUA-7hVdDV1tosun0MlqnHR09x1AX7RzENDFDhQDmhU-ZqGw2-Tj7X3Eaot8B2-5yOC6a35Pm8giNOmahImA/s512/IMG_3666.JPG" /></a><br /><p align="center">It is official. The summer has come to a close. I pulled the tomatoes today. This is the last of them. It was warm as I was gathering. About 60 degrees... drizzling slightly. Just enough to put droplets on my glasses. I pulled and prodded to see if there were any left that would be worthy of a meal. As you can see I found quite a few. </p><p align="center">The kittens were out there with me. Not really kittens anymore. Little Bo is still tiny for a cat, but she is almost 5 lbs. Samson is over 7 lbs and only looks small in comparison to Taio (our 20 lb main coon). They played around me as I worked, systematically pawing at things as they saw fit.</p><p align="center">I love fall. I will miss the light however. Here in the Pacific NW, with the rain comes the clouds... and with the clouds comes the darkness. It is time to think about taking Vitamin D again. Time for tea and warm drinks and opening your curtains for every daylight hour you can. Soon we will have 6 hour days. </p><p align="center">But then, comes Christmas crafting. ;) </p><p align="center"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BORDER-TOP: 0px; BORDER-RIGHT: 0px" class="right" alt="signature" src="http://hotbliggityblog.com/backgrounds/valsignature.png" /></p>Val in the Rose Gardenhttp://www.blogger.com/profile/13891260349692305609noreply@blogger.com0tag:blogger.com,1999:blog-1607008065752481540.post-52926484117833499582009-10-13T17:47:00.000-07:002009-11-01T17:48:21.690-08:00Market Days<div align="center">This week was the first farm frost. Last of the tomatoes, last of the summer squashes, basil and other summer lovers all done. </div><div align="center"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgILQMEVkdc9zXOY_riXxM2fkMGQtbMAqBol5NhQc6UYVcgAu1pJ02YZIfFTOtrnUbXCb5GztPM0nse-nS4ZKwyJF5MecB4PammQn4xYGGvkciHBD7zT75DLu1QY1JD4e4fgTfJLmcXricZ/s720/IMG_3642.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 443px; DISPLAY: block; HEIGHT: 288px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgILQMEVkdc9zXOY_riXxM2fkMGQtbMAqBol5NhQc6UYVcgAu1pJ02YZIfFTOtrnUbXCb5GztPM0nse-nS4ZKwyJF5MecB4PammQn4xYGGvkciHBD7zT75DLu1QY1JD4e4fgTfJLmcXricZ/s720/IMG_3642.JPG" /> <p align="center"></a>My list is still impressive however. :) </p><p align="center">Carrots, celery, curly kale, corn, Choggia beets (sweet) and golden beets, parsley, dill, cilantro, and mint, garlic, Rose Finn and Ozette potatoes, broccoli, parsnips, rutabagga, and a whole pound of chantrelle mushrooms. Traded for: bell peppers, raspberries, pears, chicken legs, chicken wings, and farm fresh eggs.</p><p align="center">Menu for this week:</p><p align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 405px; DISPLAY: block; HEIGHT: 276px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdRkBNxIxyTEMjA7h1zijLwOBFZA8mIkEuvSTO1bs9C5IbrWTum2fEsFt0vwBvCAFBDXa25J0cD1BkcBj6zTyjWdcwCsla-XXe9mB4MJZgqTpxSlxZp_miyhpBTHQOxOcMOFzv75VP3cYA/s720/Menu%20Monday%2010%20-%2012%20-%2009022.jpg" /><br />New template from <a href="http://tangarangblog.blogspot.com/2009/04/mondays-free-download.html">here</a>. Isn't it cute?</p><p align="center"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BORDER-TOP: 0px; BORDER-RIGHT: 0px" class="right" alt="signature" src="http://hotbliggityblog.com/backgrounds/valsignature.png" /></p>Val in the Rose Gardenhttp://www.blogger.com/profile/13891260349692305609noreply@blogger.com0tag:blogger.com,1999:blog-1607008065752481540.post-6284874701297273352009-10-09T17:46:00.000-07:002009-11-01T17:47:10.530-08:00Preserving Food ~ Dried Apple Chips<div align="center">We still have some apples left over even though our pantry is now stuffed full with strawberry applesauce, so I thought that the food dehydrator needed some more work. </div><div align="center"></div><br /><div align="center">I remember apple chips fondly as a child. My mom would cut them up and put them in our oatmeal, rehydrate them for baking, or even just drop some in a bowl for an afternoon snack. </div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 384px; DISPLAY: block; HEIGHT: 576px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_moUwMeGW_gkDz2qLTgHWSgCo82XQb9nSZmgWiq2sTOFytQBQyFkDOr5NSZkYAzhQC9e2mcGkOAGJSnPd9X0rdF0vrLY-N_4tfm26Ng3T_wlGdUdiI9yu8rUD37H2Fd0Vs2jhjB0k0cv6/s576/IMG_3567.JPG" /> <div align="center">A corer/peeler/slicer is really kind of essential in making these easy. It took us about 10 minutes to get fill up two dehydrators and I was teaching the kids how to do it at the same time.</div><br /><div align="center"></div><div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 436px; DISPLAY: block; HEIGHT: 296px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEXOM_wpe9mU2DlAc2Ok5MnsonQp-M-_KJS-MQIYSZOASZzH2zTlg_U5NLrxQ7KmabC4RS8Eh0eEKq-UJj_Zwrt1kjJCQuUlUWeJJCfoH6O6Ex48o0b50PmyjHD2axiSkEphnrQsc9zYeK/s800/IMG_3577.JPG" /></div><div align="center">It made fast work of the hard parts.</div><div align="center"></div><br /><div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 422px; DISPLAY: block; HEIGHT: 290px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvq7B1EFtcFdM3rS4WmjOrKrknO23EzIWQvD-EjVuvO3XUeIzQQY-oIV_-jiUpewZ3baQwNlKv2qVIdUj0vrkrTKRJ0NEYWt6O_MEaVWpH_OX8PYY_CXYZJrjGeI6p8sfIV6h0fXPk78Ly/s800/IMG_3574.JPG" /></div><div align="center">You just cut one slit down the side of the sliced/cored apple, place them on the tray, and get ready to enjoy your chips!</div><br /><div align="center"></div><div align="center">I have read that you can dip them in water with two capsules of Vitamin C in it and they will retain their color better. I don't mind the mild brown they took on. I think the essential part was getting them to the dryer from the cutting quickly. With my little helpers, it took no time. </div><br /><div align="center"></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXcjemm-RJLqoinb9UyZFXwA0pK-6_U67p-SzZCMwhZC9MTJjzt4VzdYFQf8N6tZ-2wcr1wKfO7Y71sHmEkrP5Ofmdbpt4ZiJ7iARjLVyoSa7qqFj7PKHAYwaHaSfLJEMo3xkVVFakliJo/s800/IMG_3565.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 437px; DISPLAY: block; HEIGHT: 301px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXcjemm-RJLqoinb9UyZFXwA0pK-6_U67p-SzZCMwhZC9MTJjzt4VzdYFQf8N6tZ-2wcr1wKfO7Y71sHmEkrP5Ofmdbpt4ZiJ7iARjLVyoSa7qqFj7PKHAYwaHaSfLJEMo3xkVVFakliJo/s800/IMG_3565.JPG" /></a> Dehydrate for 4 - 6 hours or until done to your liking. We like ours just past crispy.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF34mfOGycWrPQ08_mpLorhzbmvK8IlS0DQuiIMPqJy0tOL6hHsVApW84xgOIR0vL5K1W35VZK-BTJK8Dy5opBEpZqTn68slDgiJgXWoKwJFqUSL3OCBNBYfqZkcuY0NgsrTEH4l8zQZIZ/s576/IMG_3578.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 384px; DISPLAY: block; HEIGHT: 576px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF34mfOGycWrPQ08_mpLorhzbmvK8IlS0DQuiIMPqJy0tOL6hHsVApW84xgOIR0vL5K1W35VZK-BTJK8Dy5opBEpZqTn68slDgiJgXWoKwJFqUSL3OCBNBYfqZkcuY0NgsrTEH4l8zQZIZ/s576/IMG_3578.JPG" /></a> Store in an airtight container and enjoy!</div><br /><div align="center"></div><div align="center"></div><div align="center"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BORDER-TOP: 0px; BORDER-RIGHT: 0px" class="right" alt="signature" src="http://hotbliggityblog.com/backgrounds/valsignature.png" /></div>Val in the Rose Gardenhttp://www.blogger.com/profile/13891260349692305609noreply@blogger.com1tag:blogger.com,1999:blog-1607008065752481540.post-29574651174001021742009-10-05T17:45:00.000-07:002009-11-01T17:47:16.868-08:00Preserving Food ~ Apple Peel Jelly<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinf2GFEsfRtaALXS4sAyI4GDhF-K7A6nZHeppiOYhvggIEGxf9NPEWMDoi9Zy8H-zLb9ZpG9HK3I8GN8d0ycuWKRQb15HkBxYXDhwsxUxXjhbzCEV_ZC9Cl0_w4tpKVEQSeuc9qgdJJClp/s512/IMG_3516.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 341px; DISPLAY: block; HEIGHT: 512px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinf2GFEsfRtaALXS4sAyI4GDhF-K7A6nZHeppiOYhvggIEGxf9NPEWMDoi9Zy8H-zLb9ZpG9HK3I8GN8d0ycuWKRQb15HkBxYXDhwsxUxXjhbzCEV_ZC9Cl0_w4tpKVEQSeuc9qgdJJClp/s512/IMG_3516.JPG" /></a><br /><p align="center">I got this idea from <a href="http://terrorinthekitchen.blogspot.com/">Callista</a>, who made what sounds like the best jelly ever! For our family though, I can not add that much sugar in jelly, so I decided to try out an old fashioned recipe from the Ball Complete Book Of Home Preserving instead, but use her apple peel juice method, and tweak the seasonings. It turned out so wonderful and I have to share:<br /><br /><strong><span style="font-size:130%;">Old Fashioned Apple Peel Jelly</span> </strong></p><p align="center"><strong>Step 1: Make the juice</strong></p><p align="center">First, boil the apple peels. I had a 9 quart pot filled to the brim. I added enough water so when I pushed down on the peels I could see it, and boiled. I let that simmer on low for over 3 hours once it got to a boil. I just left it there all of nap time. Then I took a colander, and set it on top of an upturned cereal bowl in my largest bowl (HUGE metal mixing bowl that I keep for canning). I don't have any cheese cloth. I didn't think that the people at the store would want me bringing the plague to them, so I figured it could drip sufficiently while I made and ate dinner. I ended up with 10 cups of liquid. </p><p align="center"><strong>Step 2: Recipe</strong></p><p align="center">I then used the juice for this recipe:<br /><br /><em>4 cups apple juice<br />2 Tbs lemon juice<br />3 cups granulated sugar</em> </p><p align="center">(I used raw, organic sugar and it worked just fine)<br /><br />Prepare lids and jars. (<a href="http://southernfood.about.com/od/canning/qt/canning-jars.htm">Here for info on how to do that</a>)<br /><br />Bring juice and lemon juice to a boil and add in sugar, stirring until dissolved. </p><p align="center"><strong>Step 3: Season the Jelly</strong></p><p align="center">For Apple Pie flavor add in: 1 tea cinnamon and 1/2 tea nutmeg </p><p align="center">For Apple Cider flavor add in: 1 Tbs whole allspice, zest of one orange, 1/4 tea cinnamon, 1 tea whole cloves (strain out at the end) </p><p align="center"><strong>Step 4: Cooking and canning</strong></p><p align="center">Boil hard, stirring frequently, until mixture begins to sheet from a metal spoon. (For me it took nearly an hour... and I didn't stir it much). You do not need any added pectin for this recipe. The pectin in the apple peels will work fine. I added a pectin box the first batch I made and it make it more like jello! LOL! It still tastes great though.<br /><br />Pour into prepared jars leaving 1/4 inch head space.<br /><br />Process jars for 5 minutes in rolling boil, then shut off heat, and leave for 5 minutes.<br /><br />Remove jars, cool, label and store.<br /><br /><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BORDER-TOP: 0px; BORDER-RIGHT: 0px" class="right" alt="signature" src="http://hotbliggityblog.com/backgrounds/valsignature.png" /></p>Val in the Rose Gardenhttp://www.blogger.com/profile/13891260349692305609noreply@blogger.com4tag:blogger.com,1999:blog-1607008065752481540.post-24865792246514217312009-10-03T17:42:00.000-07:002009-11-01T17:47:16.868-08:00Preserving Food ~ Apple Pie Filling<div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 341px; DISPLAY: block; HEIGHT: 512px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgLeOXUlAAf4ehNOt72UT3R5tLLYNMd_ND3rMQ_O6l5h-Kf2ER-fjg3oaQARMc8q4rfm-RBwznxOQ9qduxk5S8lY0_7u8WKybuldIj2aDR6XVGjn91gctudja_V0OFN0j6PJq8U0_xujqv/s512/IMG_3500.JPG" />Today I am sick. This nasty cold has gone viciously through our family this last week, starting with Logan on Tuesday and all the way through Don and I these last two days. It is only a three day thing... but wow. It's a killer. We have spent many an evening all laying on my bed, watching movies, eating popcorn or pasta for dinner.<br /><br />Getting sick really isn't a mother's prerogative. It seems as though it should be, but when I actually get sick, it is more like something I have to push through than 'recover from'. This week was no different. The worst day of my cold I was delivered 5 boxes of beautiful apples.<br /><br />No stopping apples. So no stopping applesauce and apple pie filling. Being in Washington, I have honestly never bought apples for canning before. I have always had trees, or known people that have had trees. So this is the first time I have ever paid for boxes of apples and I wasn't about to let them go bad as I sat conversing with my tissues.</div><br /><div align="center"></div><div align="center"><strong>Sarah Jean's Apple Pie Filling</strong></div><br /><div align="center"><strong></strong></div><div align="center">Granny Smith Apples</div><div align="center">4 1/2 cups of sugar</div><div align="center">2 Tbs cinnamon</div><div align="center">1/2 tea nutmeg (I liked 1 tea)</div><div align="center">1 tea salt</div><div align="center">1 cup corn starch</div><div align="center">10 cups water</div><div align="center"></div><br /><div align="center">Mix all ingredients, except corn starch. Mix the corn starch with a little water and then add it in. Boil all ingredients. </div><br /><div align="center">Being that this is the first time I bought apples, I forgot to ask if they were organic. Just to be on the safe side, I washed them all.</div><div align="center"><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 419px; DISPLAY: block; HEIGHT: 286px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQC4xng9MgmoeRC9wsOg-7fNKVzAT0PLAWzdfGRqr09a6ud2S55rwPMD6Todir8y7ptIyERxPw8ynhiltLWRcCjHIThsvFqz5ZvtiQb4oBCjQ6_qvvAmaNPto28Kh7qAQ43DxL6vFOJ9cm/s720/IMG_3488.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 416px; DISPLAY: block; HEIGHT: 279px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjts0TSKm2ykhQT-W7n5gshLCzwq8lcdat77Hau_fQcHz5NADz3ukWwOByDHvu9-wd7HMsBLj1kj9eU-EILh5oLm-gF3dCcHhFvCv5kDRVPGVSt8zB3Y82Dytr8OmBw_4gthT7R7JYzeCQi/s720/IMG_3489.JPG" /> <div align="center">Peel and core a large bowl of apples, and cut them into halves or fourths (I like fourths, they are easier to stuff in the jars, but halves look better in the pie.)<br /></div><div align="center"></div><br /><div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 341px; DISPLAY: block; HEIGHT: 512px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIXRls6GsgQ1YttGgLFbnKQnB2s3HOU9MA7PZQtag4TxkNe0EOjyxxozCfwcO3LQuPgqehOd0UNfPmXOP85QAuTlchQFt5AWV1rq_4SAuYu5RoJxHCWkDEwXl6eCNBxSAqorkT4GzHNMWx/s512/IMG_3493.JPG" /></div><div align="center">I am saving aside the peels for <a href="http://terrorinthekitchen.blogspot.com/">Callista</a>'s Apple Pie Jelly. :)</div><div align="center"></div><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRWqXSdJoySmDv8hyphenhyphenRQD8pA3AulgBOdxpGfiRyXAHRjGRPtIYZ8rPtoAE87UFEf4mdxPhet3r1GAQHZIV8ep5uRbb-MNrF-z8UIlxeB2bizI3YQGgSERq0rHLV1VV7D7PmNbXHDHR5oEms/s720/IMG_3494.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 421px; DISPLAY: block; HEIGHT: 286px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRWqXSdJoySmDv8hyphenhyphenRQD8pA3AulgBOdxpGfiRyXAHRjGRPtIYZ8rPtoAE87UFEf4mdxPhet3r1GAQHZIV8ep5uRbb-MNrF-z8UIlxeB2bizI3YQGgSERq0rHLV1VV7D7PmNbXHDHR5oEms/s720/IMG_3494.JPG" /></a> The recipe calls for cramming as many apples in as you can up to the rim of the jar, but I found that if you fill the jar half full with apple slices, and then add a bit of the sour over those, then cram the jars with the slices it worked much better to get the sauce to the bottom of the jar. </div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDVYs0kXSLkVgCH8SJ0XgcFJE4OrsuZkhykHDSchDbulOQrimRciYATKQ0XLhqaFeqDi9UNUXrDRGAbOS1fPvsvvk3Y1-3KZbLxkDs0c-fUUIGNZf-o7Fja7i2udcw3wOZNyY9m5w_CI_B/s576/IMG_3496.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 384px; DISPLAY: block; HEIGHT: 576px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDVYs0kXSLkVgCH8SJ0XgcFJE4OrsuZkhykHDSchDbulOQrimRciYATKQ0XLhqaFeqDi9UNUXrDRGAbOS1fPvsvvk3Y1-3KZbLxkDs0c-fUUIGNZf-o7Fja7i2udcw3wOZNyY9m5w_CI_B/s576/IMG_3496.JPG" /></a> <div align="center"></div><div align="center">Work bubbles out with a knife. Sauce will settle and you will want to add more in a few minutes. Add lids and submerge in hot water bath for 20 minutes.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-y9mgAXO-Q5PFpGtKjgqMwiMUev1y0a17YcoiUvXZHaSI-uQzWW3r709ObwsekP8UBTSPqAyIehcnbVgy-YDwpMZqNeT9dlXIZFbM4wyuL3VM358_QDbs7_1Os0tWe6ZW6XPN0aA4DK6E/s512/IMG_3499.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 341px; DISPLAY: block; HEIGHT: 512px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-y9mgAXO-Q5PFpGtKjgqMwiMUev1y0a17YcoiUvXZHaSI-uQzWW3r709ObwsekP8UBTSPqAyIehcnbVgy-YDwpMZqNeT9dlXIZFbM4wyuL3VM358_QDbs7_1Os0tWe6ZW6XPN0aA4DK6E/s512/IMG_3499.JPG" /></a> Happy Canning!<br /><br /><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BORDER-TOP: 0px; BORDER-RIGHT: 0px" class="right" alt="signature" src="http://hotbliggityblog.com/backgrounds/valsignature.png" /> </div></div>Val in the Rose Gardenhttp://www.blogger.com/profile/13891260349692305609noreply@blogger.com0tag:blogger.com,1999:blog-1607008065752481540.post-39386377697709171312009-09-30T17:11:00.000-07:002009-10-03T17:11:28.616-07:00Preserving Food ~ Canning Labels!<div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 341px; DISPLAY: block; HEIGHT: 512px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2wo_w_lO-KNykDHJY2eNu2-KQgNq-6CtSO0IcH1sYPktZsbv2eWbSdDNqBxl1afZx4TS221V49bw8S6nXXdvU8srLKeT6uBLxoUOu1Rp7EY7wEy2eaTZGU-ED_1S_qP5DDVdYlaaqJhOw/s512/IMG_3376.JPG" /><br /><p align="center">Last week I was so frustrated by my pantry collapse that I had decided I wasn't going to can anymore for the year. That lasted for about two days... or until I got two boxes of apples from the market. And then bruised peaches for free, and then corn. Sigh. It really is part of the pioneer in me to put up food when it is abundant and put by as much as possible. I just can't refuse amazingly good, organic food. </p><p align="center">So this week was dedicated to peaches, and then corn, and now applesauce. But it was also dedicated to falling in love with my pantry again. To being in love with the process of putting food by and stepping back just enough so that I could see the beauty in my pantry that everyone else saw.</p><p align="center">This led me to look for pretty labels for the tops of my jars:</p>Inspired by <a href="http://bitterbettyindustries.blogspot.com/">Bitter Betty</a> and her wonderful canning labels (which are on all of my green beans) I set out to make my own. The process turned out to be MUCH easier than I thought it was. Although to figure that out, took about 3 hours, a Word savvy best friend, and a very patient husband. ;)</div><br /><div align="center"></div><div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 435px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDNL8wtSuAOpho583Sg0bFgDPAscbU1gvD3J45LI3I6zxxenx37F_a977pJCL_qU7hfmQOa9qYvNseS3KRFBZdArwEAeHAeTrYT3Z-uJ1jtJJvJ8T0l9MUZUS3DLCjk00Dc1RJMHoe2nnc/s720/IMG_3372.JPG" /></div><div align="center"></div><div align="center"><strong>Wide Mouth Jar Labels</strong></div><br /><div align="center"></div><div align="center"><em>What you need:</em></div><br /><div align="center">Microsoft Word</div><div align="center">good photos of the food you are labeling</div><div align="center">Full sheet shipping labels (can be found at any office supply store)</div><div align="center">a good printer</div><div align="center">scissors</div><div align="center">2.5inch hole punch </div><br /><div align="center"></div><div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 415px; DISPLAY: block; HEIGHT: 288px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjNNaS5BsrAP0CTWuZIOD5-f-YP8vtUoL0yxzc4Hj__EpESBk-xmBPr3uuP_oJZUTdmucOKssM9ilr32Jsa7N3yFrk9GC9kQXAgylRyqfkWJxUh2AGJWjMXxNmknIbxGhHvUmYOgLxwCjd/s720/IMG_3427.JPG" /> I have made up a tutorial in pictures, and because it has quite a few pictures showing how I did this, I decided to make it a Flickr set with instructions: </div><br /><div align="center"></div><div align="center"><a href="http://www.flickr.com/photos/14041861@N00/sets/72157622364900597/detail/"><span style="font-size:180%;">How to make Canning Labels Tutorial</span></a></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9DbNQJ2evu-l111MK8galoX4eNYwYp3b9DefwbHijsS8MtA4kJpWQneNSJUL4-uB4vjGqgAEG7I4yThZzT0IC76WOUCOa0h0mCOOeMUMlzcCU8uUqqCrFhz0gPmiYDeBcuO5EoDJBaRe1/s720/IMG_3428.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 414px; DISPLAY: block; HEIGHT: 279px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9DbNQJ2evu-l111MK8galoX4eNYwYp3b9DefwbHijsS8MtA4kJpWQneNSJUL4-uB4vjGqgAEG7I4yThZzT0IC76WOUCOa0h0mCOOeMUMlzcCU8uUqqCrFhz0gPmiYDeBcuO5EoDJBaRe1/s720/IMG_3428.JPG" /></a>It is a simple process, and once you get the hang of it, it becomes quite addictive. All my jars have pretty labels now... even the ones for the applesauce currently simmering in my kitchen. My pantry love is back.<br /></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs2zNXCyuotthxc_inLzVjOuBFq-pUilLWmsKPE-RRTXxESoqyKal0ptfU_V_907Xl-ekDqz4AQKFtATL1GtFS6iJpO8Uj7tvCV5GJFEP849zq7_AeX5eRaLKF-sU5-Fn7UlGblcbfVVOu/s720/IMG_3429.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 417px; DISPLAY: block; HEIGHT: 272px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs2zNXCyuotthxc_inLzVjOuBFq-pUilLWmsKPE-RRTXxESoqyKal0ptfU_V_907Xl-ekDqz4AQKFtATL1GtFS6iJpO8Uj7tvCV5GJFEP849zq7_AeX5eRaLKF-sU5-Fn7UlGblcbfVVOu/s720/IMG_3429.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2wo_w_lO-KNykDHJY2eNu2-KQgNq-6CtSO0IcH1sYPktZsbv2eWbSdDNqBxl1afZx4TS221V49bw8S6nXXdvU8srLKeT6uBLxoUOu1Rp7EY7wEy2eaTZGU-ED_1S_qP5DDVdYlaaqJhOw/s512/IMG_3376.JPG"><br /><p align="center"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BORDER-TOP: 0px; BORDER-RIGHT: 0px" class="right" alt="signature" src="http://hotbliggityblog.com/backgrounds/valsignature.png" /></a></p>Val in the Rose Gardenhttp://www.blogger.com/profile/13891260349692305609noreply@blogger.com1tag:blogger.com,1999:blog-1607008065752481540.post-50346482967458974452009-09-22T17:06:00.000-07:002009-10-03T17:07:16.484-07:00Market Days<div align="center">Sorry I am late on this this week. You can all imagine why. ;) The shell shock of the pantry fall out is still going on. We have to replace some moving boxes that got soaked in peach, tomato, and cherry juice, and we have to wash the jars, but the shelves are reinforced... so when I put the jars back up, it should not happen again. I still don't understand why it happened. Nothing shook the garage... there was no more weight on that shelf than any others. It just gave way. But 25 some odd jars later (I really don't know the number, but my guess is between 22 and 25 jars hit the ground) I am feeling much better about the whole thing. Thank you so much for all of the appropriate horror. It was wonderful to get such sweet responses and emails from you all. A lot of work hit the ground yesterday and at this point I am just really glad it wasn't worse.</div><br /><div align="center"></div><div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 406px; DISPLAY: block; HEIGHT: 278px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsj11OvwKff6h1F8WR_eGmCk0VYDoh5Y9_QqtdluohKIe60NYtkNgxmpVy-sJdeuEjmVCw5kERx_Nc263n6a36oMAxWY91dgfRJdNmWr8Hf4WEi9LgTr-PPE8onaogE74XIvaIMMyZYITp/s720/IMG_3137.JPG" /></div><div align="center"><strong>This weeks list:</strong></div><div align="center">Artichokes, green beans, a flat and a half of blueberries for more jam, leeks, cilantro, parsley, dill, Rose Finn potatoes, Italian zucchini, romaine and oak leaf lettuce, golden beets, red Swiss chard, Sun Gold and plum tomatoes, garlic, blond cucumbers, celeriac, two bags of chicken wings, a dozen eggs, and a thing of chocolate goats milk as a treat for the kids. Plus this:</div><div align="center"></div><br /><div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 341px; DISPLAY: block; HEIGHT: 512px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh39Rj6DUplJ5rERqXpr0w62k85hm2ZfuKT_6h1qe0Hb_lPqWYiwDOZepIekXBH11kDgJcWooSSX5IRh1TQfZ5Tq8eEDIGoMKcrG_umdL0QnpHZHrzGHkokX3RU2vW77zMDHCcZA5vsQiTo/s512/IMG_3141.JPG" />WE HAVE CORN!!! It is so very very good. I made it up that same night and it was so sweet and tender it didn't even need butter. I just dipped it in a little salted boiling water for about 2 minutes and it was plump and delicious. Fresh corn is something that is really only good in season. They can try to grow it far away and then ship it... but it isn't good. Not like this. Tomatoes and corn are two of the things that really only taste like they are supposed to when you get them in season, warm from the summer sun. This was like a little bite of sunshine. It was amazing!</div><div align="center"></div><br /><div align="center">This weeks menu reflects a little bit of the lack of desire to cook anything on my part. It is a less than creative week. But comfort food can be creative and I am all about comfort on these first few frustrating days of fall.<br /><br /><p align="center"></p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 375px; DISPLAY: block; HEIGHT: 491px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixKz753SBVITcirQnva9Lhm4z4tG_AFc8lfkk5zxxKNB6J_XzZQnb0dc-VlNrZxs9lhE4U2OHnPyDRN2-8WzimxGPyWAr1rN2xasvw3WNJbFs6ZFMfIbTnfw8c-0SSvkvcuuVLW9VQXCUK/s576/Winslow%20Homer%20ditto016.jpg" /><br /><p align="center"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BORDER-TOP: 0px; BORDER-RIGHT: 0px" class="right" alt="signature" src="http://hotbliggityblog.com/backgrounds/valsignature.png" /></p></div>Val in the Rose Gardenhttp://www.blogger.com/profile/13891260349692305609noreply@blogger.com0tag:blogger.com,1999:blog-1607008065752481540.post-44078353820570142172009-09-21T14:00:00.000-07:002009-10-03T17:13:29.238-07:00DISASTER!<div align="center">This afternoon I had finished my jam, it had cooled, and I had put it away. Then I went to get my kids ready to go to the library... and I heard this incredible crash! I ran outside to see if Logan and Cyan were ok, and it wasn't them......... and so I ran to the garage. Yep. The whole top shelf of my canning shelf had crashed to the ground. Peaches, tomato sauce, peach jelly, canned cherries... all on the floor covered in shards of broken glass. You would not believe the string of curse words that left my garage this afternoon with the broken jars that I had spent so many hours slaving over... but I am sure it was rather amazing. In fact, if someone had had a tape recorder right then, it was probably the stuff of future blackmail.</div><p align="center"></p><p align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 341px; DISPLAY: block; HEIGHT: 512px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpkJ9xz7ZtuDHRTN7F-0YpVOtDUx9G9z_hA_-57vV1M1HHlco4xv0tX6_AqtKPA2HIhikI2ZKj-lJcNOpA1MMjXTfkS8Z-UGlURnOYnYLA3PQDLdsR7oHic6xU-dogubLn-rbp5ummTEK5/s512/IMG_3147.JPG" /></p><p align="center">Most of you have not been reading me since the <a href="http://goddesshobbies.blogspot.com/2006/09/domestic-goddess-disaster.html">Domestic Goddess Disaster </a>when my freezer broke and I had to find a way to use about 150lbs of frozen food in a day. But this was worse... by far. I took a picture of the floor carnage... but when I had the camera out I didn't know about the 'on top of the freezer' carnage or the 'behind the freezer' carnage or even the 'behind the canning shelf' carnage... so the pictures really don't do it justice. There were 14 more broken jars in other places. No... the picture does not do it justice at all. (Because, of course, it had to be the TOP two shelves that got taken out. Thanks Murphy.) As it was, it still took two shovels, an industrial shop vac (borrowed from neighbor), and a huge garbage can to clean up the mess. The mop will have to be applied a few times... the floor still sticks to my feet. But that will come tomorrow.</p><p align="center">It is one of those things that I will keep finding until I move from this house in 30-odd years. I will find a piece of glass on the back of something clear across the garage and I will laugh and say "Oh! This must be from the year I had the shelf collapse with 25 jars of peaches on it!" and I will laugh. </p><p align="center">Let me tell you... <em>I am not laughing today</em>. </p><p align="center">I am, however, not freaking out anymore either. Found three more intact jars of peaches behind freezer. <em>And</em> another broken one... but for some reason, having the death count under 30 made me feel better.</p><p align="center"></p><p align="center"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BORDER-TOP: 0px; BORDER-RIGHT: 0px" class="right" alt="signature" src="http://hotbliggityblog.com/backgrounds/valsignature.png" /></p>Val in the Rose Gardenhttp://www.blogger.com/profile/13891260349692305609noreply@blogger.com1tag:blogger.com,1999:blog-1607008065752481540.post-88299110613405125782009-09-21T12:00:00.000-07:002009-10-03T17:13:47.808-07:00Preserving Food ~ Freezing Pesto<div align="center">There is something uniquely 'summer' about fresh pesto. The green, the taste, even the smell can bring back warm days and the idea that another summer may just be around the corner. Store bought pesto has always seemed sort of lifeless to me. I love the ease of it, and really enjoy the extra flavor it can bring, but it just doesn't have the zing of freshly made pesto with basil strait from the farm or garden. With that in mind, I went about trying to store some of that summer flare for my families winter meals.</div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 341px; DISPLAY: block; HEIGHT: 512px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyY0H-6Va9ahTsI8ikZbDaN5TwXTKJ6bWzxoJZla24fbClPsr0uRGX-C4jFRpm9KNPi5-t05kNkchUWPoBiXeIer8SDDISFzNWX30kJ_tLH32Q_CW2tKKeWNffMgSWl_VdocP-LJxKsaET/s512/IMG_2901.JPG" /><br /><div align="center">I froze 12 half pints of pesto last week after being <a href="http://goddesshobbies.blogspot.com/2009/09/market-days.html">gifted with a crazy amount of basil</a>. Last year, when I froze it, I left the cheese in. This didn't freeze too well and so I decided this year that I would just leave the cheese out and add it when we made the dish instead. </div><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx12UZEtXDlMabONk9q6HieuGGY96nonJBQ6Rod4MTTI4AMbu-C3797fbNEWr_cOXm3nG7kybQCFpzlrGAYROgLmEAohVEy_XLe8odwksFXlo6zVeudXpI72LWFodxmHlw9g6uYj7AZUPQ/s512/IMG_2384.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 341px; DISPLAY: block; HEIGHT: 512px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx12UZEtXDlMabONk9q6HieuGGY96nonJBQ6Rod4MTTI4AMbu-C3797fbNEWr_cOXm3nG7kybQCFpzlrGAYROgLmEAohVEy_XLe8odwksFXlo6zVeudXpI72LWFodxmHlw9g6uYj7AZUPQ/s512/IMG_2384.JPG" /></a> </div><div align="center"><strong>Basic Pesto for Freezing</strong></div><br /><div align="center"></div><div align="center">2 cups fresh basil leaves, packed<br />1/3 cup extra virgin olive oil<br />1/4 cup pine nuts or walnuts<br />2 - 3 garlic cloves, peeled<br />Salt and freshly ground black pepper to taste</div><br /><div align="center"></div><div align="center">Put everything in a food processor and pulse until you get the consistency you want. Makes one half pint (I only have a 1 cup food processor. I am pretty sure the recipe can be doubled or more, but I wasn't able to test it. If someone does do this, would you leave me a comment letting me know how it turned out? Thanks!).</div><br /><div align="center"></div><div align="center">I packed mine in half pint mason jars that I left 1/2 inch head space then froze. </div><br /><div align="center"></div><div align="center"></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 341px; DISPLAY: block; HEIGHT: 512px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKvMDOJeuHDH5WAqWhLxykEAb_gsrfYrPVwseHIRZK4NrKiK5yvZFvyErQbquBc_nNqGYYlo9Mz0vA2OAGLNRV8VIkfhX3UuZ7Zc6yZkvKpV71A4EirmUKIKBQka-qG4bpLDBvw0X54P17/s512/IMG_2387.JPG" /> <div align="center">For this recipe, I pulled out my mini food processor. I only use the thing about once a month, but I do love having it as one of my very few kitchen gadgets. </div><div align="center"></div><div align="center"><br />We have already used this recipe for my <a href="http://goddesshobbies.blogspot.com/2007/04/pasta-salad.html">Pesto Pasta Salad </a>and it turned out great! So much better than store bought.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhACb_HgPDpu1zI86dRGPodjVhSpiCcCFcrwGxKDuLchN3fNwqyxVgya5qzpvUMIbwwzBgO9LtGpkpSig7W5aPmwOAO7_gMXwW4mIPEWphEWQUgG7aaOqddN0kfLmSmVzqf55tCMfyK0Mze/s512/IMG_2896.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 341px; DISPLAY: block; HEIGHT: 512px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhACb_HgPDpu1zI86dRGPodjVhSpiCcCFcrwGxKDuLchN3fNwqyxVgya5qzpvUMIbwwzBgO9LtGpkpSig7W5aPmwOAO7_gMXwW4mIPEWphEWQUgG7aaOqddN0kfLmSmVzqf55tCMfyK0Mze/s512/IMG_2896.JPG" /></a> "The leaning tower of Pesto"<br /><br />I had a bunch of basil left over, and asked my husband what I should do with it... and he said "give it away. I think 6<em> pints</em> of pesto is enough." lol! I think he is probably right.<br /><p align="center"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BORDER-TOP: 0px; BORDER-RIGHT: 0px" class="right" alt="signature" src="http://hotbliggityblog.com/backgrounds/valsignature.png" /></p></div>Val in the Rose Gardenhttp://www.blogger.com/profile/13891260349692305609noreply@blogger.com2tag:blogger.com,1999:blog-1607008065752481540.post-82395324661280271012009-09-20T17:05:00.000-07:002009-10-03T17:06:29.519-07:00Preserving Food ~ Ginger Plum Sauce<div align="center"><a href="http://farm3.static.flickr.com/2428/3933019288_81eefc2ca9.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 333px; DISPLAY: block; HEIGHT: 500px; CURSOR: hand" border="0" alt="" src="http://farm3.static.flickr.com/2428/3933019288_81eefc2ca9.jpg" /></a>Every recipe for ginger plum sauce I saw had like 7 ingredients. I just wanted something to dip eggrolls in. So when I got these plums for free from a friend, I decided to make up my own recipe:<br /><br />8 cups of plums (peeled and pitted)<br />4 cups of brown sugar<br />3 chunks of fresh ginger (pealed and sliced)<br />2 Tbs lemon Juice<br /><br />Reduce plums on low for as long as possible (4 hours was what I did), I ran it through the food mill to get the consistency perfect and then added it back into the pot and added the ginger, lemon juice, and sugar. Simmer for at least another hour (I did two).<br /><br />SO GOOD! We use it for dipping fresh rolls.<br /><br /><p align="center"></p><p align="center"></p><p align="center"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BORDER-TOP: 0px; BORDER-RIGHT: 0px" class="right" alt="signature" src="http://hotbliggityblog.com/backgrounds/valsignature.png" /></p></div>Val in the Rose Gardenhttp://www.blogger.com/profile/13891260349692305609noreply@blogger.com0tag:blogger.com,1999:blog-1607008065752481540.post-87057071596990698162009-09-19T17:05:00.000-07:002009-10-03T17:05:47.805-07:00Preserving Food ~ Dishonest Blueberry Jam<div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 402px; DISPLAY: block; HEIGHT: 270px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL93MzHmURPkl2Zw2Lb_SPeiBj2O1L2i_QZZ1Ty3ytn49_juLSQjb_0vzgzxH7UMbvvPPxR0c6pobcCqIBhKhnMjAabbQWY-SbOL-XQiOQlvXHRHyarFssIuC5wUPMaaWRkRzwm2-P5hQR/s720/IMG_2977.JPG" /><strong>Dishonest Blueberry Jam</strong></div><br /><div align="center"></div><div align="center"></div><div align="center">5 cups crushed blueberries (or 8 cups whole)</div><div align="center">5 cups sugar</div><div align="center">1 box pectin</div><div align="center">4 teaspoons balsamic vinegar</div><div align="center">1 Tbs dried lavender </div><div align="center"><br />Combine blueberries, vinegar, lavender and sugar in a large pot. Bring to boil and then turn down the heat and allow to simmer for about an hour, stirring frequently. </div><div align="center"><br />Run the whole thing through a food mill to get a super smooth consistency and remove the lavender pieces. </div><div align="center"><br />Add back into the pot, bring to a boil and add pectin (you do not want to add the pectin before the food mill or you will have less pectin in your jam).</div><div align="center"><br />Follow instructions in the Blue Ball Book of Food Preservation for instructions to can.<br /><br /></div><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 403px; DISPLAY: block; HEIGHT: 274px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9zSp6i4nV08ygZ27SC4pCslqi5PCi1JfAhjb7u2FHpqOIbnI4JzzpF8F9GYhGDyeL9hN4YShBP9t3jlo_40vKIS1seyUeBxXQIfhbeXFzzAfNlu40u-BoryM7g4eo10NgKpV2aigb8GxJ/s720/IMG_2984.JPG" /> </p><p align="center">I have never been a peanut butter person. My whole family likes the stuff... but I can only choke down about a Tbs a year. lol... so for me, this jam was perfect. It was perfect for accompanying my protein fast food of choice, brie. Between the brie, some pepper crackers, and the blueberry jam, I was quite a happy snacker. :)</p><p align="center"></p><p align="center"></p><p align="center"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BORDER-TOP: 0px; BORDER-RIGHT: 0px" class="right" alt="signature" src="http://hotbliggityblog.com/backgrounds/valsignature.png" /></p>Val in the Rose Gardenhttp://www.blogger.com/profile/13891260349692305609noreply@blogger.com0tag:blogger.com,1999:blog-1607008065752481540.post-91821191727188661932009-09-18T17:07:00.000-07:002009-10-03T17:10:00.342-07:00Farm Party<div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 341px; DISPLAY: block; HEIGHT: 512px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRjwi76D3JkpC2vYvaiI0YTDazKpdwx9e1zHBn2-3QQflrGy9cWRk711IarSR0kY2Zc0za4NXh7LSCcmT5KM0oYp8D6-CRjrsdau3cqUeAH1PlkddWJvSVet0nVf6kzena-VC5iWB0u00Q/s512/IMG_3062.JPG" /> Last week we had the annual barn stomp farm party! It was so wonderful. The music and the food far out did last years event, although I missed the games that we so enjoyed last year. </div><br /><div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 416px; DISPLAY: block; HEIGHT: 280px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN6f809p72aR7_GOvgYoQ8Z5BhEuDNyihBMaR43HkVA6BCEJ-2xfNAegNrI3tFNiWzBKjrJGj-kvu1TDQYX6A2JvE64pkZwwfLVgEOece4Loa3S10nxpLGdRbQCls8pthuIe0U7ckjhJjD/s720/IMG_3089.JPG" />The beautiful, sunny fall weather quickly turned cold as the sun went down. But we had a great three hours of dancing, eating, and enjoying the beauty of the farm. My friend Dustin was the chef this year and omgoodness did he do an amazing job! He and his helpers set out an incredible feast that included an entire roasted pig (raised by another friend of mine), a bunch of coho salmon, and more veggies from the farm than you can imagine. It was amazing (not to mention DELICIOUS!)<br /><br />Here is a slideshow of the highlights... what a fabulous evening! </div><div align="center"><br /><embed height="267" type="application/x-shockwave-flash" pluginspage="http://www.macromedia.com/go/getflashplayer" width="400" src="http://picasaweb.google.com/s/c/bin/slideshow.swf" flashvars="host=picasaweb.google.com&hl=en_US&feat=flashalbum&RGB=0x000000&feed=http%3A%2F%2Fpicasaweb.google.com%2Fdata%2Ffeed%2Fapi%2Fuser%2Fbluerosemama%2Falbumid%2F5385442780765402897%3Falt%3Drss%26kind%3Dphoto%26authkey%3DGv1sRgCNXG2523nv7JPw%26hl%3Den_US"></embed><br /><br /><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BORDER-TOP: 0px; BORDER-RIGHT: 0px" class="right" alt="signature" src="http://hotbliggityblog.com/backgrounds/valsignature.png" /> </div>Val in the Rose Gardenhttp://www.blogger.com/profile/13891260349692305609noreply@blogger.com0tag:blogger.com,1999:blog-1607008065752481540.post-87668795595799540482009-09-18T08:45:00.000-07:002009-10-03T17:04:53.257-07:00In my kitchen, at 8:22am, Friday, Sept 18th, 2009<div align="center">Good Morning Sun!</div><div align="center"></div><br /><div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 341px; DISPLAY: block; HEIGHT: 512px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaIavagC3IxV4KgAmXpWlTVb6PrLr8mO4SG-PNb9ycXXHChb0r_xIxypOcfPk95SctbilRsNcEA5-DExldJXGh8gCLSDbOqNbhXBqNEASWOghIod1NlgwajMXsoxiKP3-BUjjJWBYhL9hE/s512/IMG_2927.JPG" /></div><div align="center">This picture represents about 200lbs of food, made into goodness for the winter.</div><div align="center"></div><br /><div align="center">I am finished. It took 5 days, about 38 hours, and a good friend to get me through this week of preservation frenzy. But I am done. My yearly preservation list is almost checked off. I have a bunch more applesauce to do, and some apple pie filling... but I feel SO accomplished right now. </div><br /><div align="center"></div><div align="center">This is my ginger plum sauce. It is for dipping fresh rolls in. It is nothing but plums, brown sugar, and ginger. And it is so amazingly delicious. I can't imagine why the stores plum sauce has so many ingredients in it. This stuff is perfect, as is. </div><br /><div align="center"></div><div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 341px; DISPLAY: block; HEIGHT: 512px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXbi0vPbBFl_9nk-DRu8Tg9O9DfejZJ2bV-jWjXh3B7JRRn3kc0MkDg6qAnxxlVwneZiU1bEM7tFwhF97bHbpkb0nNngJizFdi8hPhEMSMusvkVQMJN068h8MYyUOqDmsStkPOvuz8pA1Y/s512/IMG_2943.JPG" /></div><div align="center">I had some major successes, and some that were not so great. Like the idea to put blueberries in my fruit cocktail instead of the formaldehyde filled Maraschino cherries. Yeah... that was not the best idea ever. lol! All of the jars of fruit cocktail are completely purple. Not bad, but they don't look great. I am thinking that a bunch of fruit cocktail cobbler is in my future. I am sure it tastes great though!<br /><br /></div><div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 341px; DISPLAY: block; HEIGHT: 512px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTEW-qvSKx_EWo-XjeHBNYeHL96wOdvlS9xM-0IqCZjuuVQDpQDZ99I2WFhyphenhyphenYElq_blLsbr1uEbMk8Wys3EobiZxXQ0FkIsy9ckqZREVIqCCSgKEYDtGld3AumnrHHQdPm_-_bsETeC4J7/s512/IMG_2937.JPG" /></div><div align="center">And here is the Blueberry Jam:</div><br /><div align="center"></div><div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 406px; DISPLAY: block; HEIGHT: 272px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoRj9J_KlJXeBLk2Yw8RRwF0SxHVTYULJWiNBas6ygiyeohfX5v80696waHApAuvwJG_fNJxLfOY1xotcKnZ71oRswT4_hSIRU4vXEJmFzTUPaF0E5EYgxv2SKiNsvhpI8jormsiZYX1g3/s720/IMG_2928.JPG" />I made two varieties this year. When you have spent a full time job amount of time in your kitchen everyday for a week, you start getting 'inspired'. Well... the line between 'inspired' and 'bored' was very thin anyway.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 406px; DISPLAY: block; HEIGHT: 276px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcdKDgqHSvXuBbXLTnvtbbIcHTN5gDG4v2_8B3mD646_vMWgIRwM8W8ExQMR-5y71q4u4q2J84c6OyfpMyz77jdlYwX1V0MKlbUoAJU40s8CucLbzm2LUiWHa70AfZeij2nrlU49q_c8ns/s720/IMG_2939.JPG" />On the right, we have the <a href="http://arugulafiles.typepad.com/the_arugula_files/2009/07/bluerberry-jam.html">Honest Blueberry Jam from The Arugula Files</a>. Great recipe. I also cut the sugar down to 5 cups and it worked great... 7 cups would have been WAY too much.<br /><br />And then, to the left, we have my own newest creation, <em>Dishonest</em> Blueberry Jam. This jam was my 'inspired' moment. At first I was thinking that I would just add Balsamic Vinegar in place of the lemon juice... and then I was thinking, heck, why not really mix it up and add lavender to the pot as well. It is SO good... like <em><strong>give away for Christmas</strong></em> good. The flavor will knock your socks off. It has an almost blackberry richness, yet a subtle hint of tart and the lavender and blueberry are an excellent mix. </div><br /><div align="center"></div><div align="center">Recipes later. :)</div><div align="center"><br /><p align="center"></p><p align="center"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BORDER-TOP: 0px; BORDER-RIGHT: 0px" class="right" alt="signature" src="http://hotbliggityblog.com/backgrounds/valsignature.png" /></p></div>Val in the Rose Gardenhttp://www.blogger.com/profile/13891260349692305609noreply@blogger.com0tag:blogger.com,1999:blog-1607008065752481540.post-25131387956312945622009-09-17T17:14:00.000-07:002009-10-03T17:15:02.696-07:00Of course I can!!<div align="center">Must notice the frantic look:<br /><br /></div><a href="http://farm4.static.flickr.com/3242/2351912383_8176752ae0.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 367px; DISPLAY: block; HEIGHT: 500px; CURSOR: hand" border="0" alt="" src="http://farm4.static.flickr.com/3242/2351912383_8176752ae0.jpg" /></a><br /><p align="center">Found this at a food blog and really felt her pain... and her conviction today. Thought I would share.</p><p align="center">I found a couple new food blogs lately that I have been really enjoying: </p><p align="center"><a href="http://arugulafiles.typepad.com/">The Arugula Files</a></p><p align="center"><a href="http://chiotsrun.com/">Chiot's Run</a></p><p align="center">I am currently making the "Honest Blueberry Jam" (with my own modifications) from The Arugula Files archives. Must get back to it. But wow... it's beautiful!</p><p align="center"></p><p align="center"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BORDER-TOP: 0px; BORDER-RIGHT: 0px" class="right" alt="signature" src="http://hotbliggityblog.com/backgrounds/valsignature.png" /></p>Val in the Rose Gardenhttp://www.blogger.com/profile/13891260349692305609noreply@blogger.com0tag:blogger.com,1999:blog-1607008065752481540.post-31958101178682364432009-09-15T17:02:00.000-07:002009-10-03T17:05:07.482-07:00In my kitchen at 4:29pm on Tuesday, Sept. 15th, 2009<div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 443px; DISPLAY: block; HEIGHT: 287px; CURSOR: hand" border="0" alt="" src="http://farm3.static.flickr.com/2640/3924553556_8b5a66482f.jpg" /> I set up this table in the center of my kitchen when things get really crazy. You can see my whole set up <a href="http://www.flickr.com/photos/14041861@N00/3924553556/">here</a>. Cutting board and knife in the center, big bowl or pan always to the right of me. Garbage bowl always to the left. <div align="center"></div><br /><div align="center">On the table is plums from a friends tree, a pot of apples about to be made into Strawberry Applesauce, a big bowl of bruised fruit to be made into fruit cocktail, and some little green apples from our little tree in the garden. </div><div align="center"></div><br /><div align="center">On the counter there are three half flats of blueberries for blueberry jam.</div><div align="center"></div><br /><div align="center">To the left side of the table is a laundry basket of apples for apple sauce.</div><div align="center"></div><br /><div align="center">Under the table is a box of beets for cake (it isn't full, thank goodness), and two lugs of tomatoes for sauce.</div><br /><div align="center"></div><div align="center">This is my view from where I stand at the other side of the table:</div><br /><div align="center"><a href="http://farm3.static.flickr.com/2563/3923767317_30aa5162aa.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 333px; DISPLAY: block; HEIGHT: 500px; CURSOR: hand" border="0" alt="" src="http://farm3.static.flickr.com/2563/3923767317_30aa5162aa.jpg" /></a> Here is where my littlest plays while I am doing my stuff. Sometimes I give him the less messy scraps to play with in his kitchen. Like the bean tops, or the little green tomato tops. </div><div align="center"></div><br /><div align="center">It is a pretty great set up... I am loving this house the more things I do in it. This kitchen isn't ideal for everyday... there is a lot of 'wasted' space. But for this type of endeavor, it is perfect. Just more proof that this house was meant for us... not just anyone... but for <em>us</em>.</div><div align="center"></div><br /><div align="center">And just as an aside, that table cloth was made from the sheets I posted about in <a href="http://goddesshobbies.blogspot.com/2009/09/score.html">this post</a>. :) It fits both this table and my kitchen table perfectly... and I have enough for 8 napkins besides.</div><br /><div align="center"><p align="center"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BORDER-TOP: 0px; BORDER-RIGHT: 0px" class="right" alt="signature" src="http://hotbliggityblog.com/backgrounds/valsignature.png" /></p></div></div>Val in the Rose Gardenhttp://www.blogger.com/profile/13891260349692305609noreply@blogger.com0tag:blogger.com,1999:blog-1607008065752481540.post-22688346544056715402009-09-15T17:01:00.000-07:002009-10-03T17:12:47.491-07:00The Mother of all Onions<div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 408px; DISPLAY: block; HEIGHT: 275px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEDZl9lTe-Z-FISoieWHkJS5_RTYxN9eiTDdxMsnKoT30JIEfCSGwHncbVFExWO4E4-0RSxHxZDJJlA95hyZXolEjD1RNV75xRzpKi3UybjSBuYBwUlx3VMniTxAoOywRle-kOPBsPJd4a/s720/IMG_2895.JPG" /></div><div align="center">The Walla Walla was developed by a Italian American who developed it for the early maturation of the crop (weeks before other onions in the season). It was soon known for not only being early, but also being sweet enough to eat like an apple! </div><div align="center"></div><br /><div align="center">This tradition continues with four generations of this same family dedicated to growing the same wonderful crop of onions year after year. </div><div align="center"></div><br /><div align="center">The farms onions were, of course, grown on the farm, but the small farm tradition and the reverence for the Walla Walla variety still live on. </div><br /><div align="center"></div><div align="center">This onion is fast on it's way to bring a bloomin' onion for a wonderful end of summer feast. :)</div><br /><div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 410px; DISPLAY: block; HEIGHT: 277px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_fD2Wb0XF0Lchkd2g1a61dz9hFAMCx9_1yTqHx0_TYQjo7-ugUupEYZik7Q8-0EZzR9XiHn1w2MlTt7WnPZkCW140sQIdMhaUK16fokwEzKPdnbCqsuLaGGI43p7Gs4nU_qgQ0u9f3pHI/s720/IMG_2887.JPG" />Here is a recipe for an onion flower and a bit of history of the onions from the farm:</div><div align="center"></div><br /><div align="center"><a href="http://www.boistfortvalleyfarm.com/press/chron070606.php">Life is Sweet for the Walla Walla Onion</a><br /><br /><p align="center"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BORDER-TOP: 0px; BORDER-RIGHT: 0px" class="right" alt="signature" src="http://hotbliggityblog.com/backgrounds/valsignature.png" /></p></div>Val in the Rose Gardenhttp://www.blogger.com/profile/13891260349692305609noreply@blogger.com0tag:blogger.com,1999:blog-1607008065752481540.post-24900742242877985642009-09-11T17:01:00.000-07:002009-10-03T17:03:42.858-07:00Market Days<div align="center"><strong>Val says<em> "Get thee to a farmers market!"</em><br /></strong></div><br /><p align="center">Goodness my friends... there is SO much food out there this time of year. It is blowing me away. This is the time of year to shop at the farmers markets. You may get hooked, or you may be a seasonal shopper... but if there was any time to go, it would be right now. Everything is fit to bursting with incredible amounts of... well, everything! We have summer squash, right next to winter squash, we have carrots right next to our second planting of snow peas, we have tomatoes, and basil, right next to parsnips and rutabagas. We have everything!</p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 412px; DISPLAY: block; HEIGHT: 281px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBLH5GWMwpXlu5qP9pxLGvYRpmdBztv4IWu1oHSmhkVTxLne3UfBbDOzCFIrZMWI3aX6bLFZmfoXyFZpoSlstBaEtOgk0PikONp7nYjoZ_u92VnbBjYJq4T7M-MiKPMoEl3B8e3KVf0DvS/s720/IMG_2880.JPG" /><br /><p align="center"><strong>My list for this week: </strong>("Prepare to be amazed!" (a quote from a little friend)) Leeks, celery, <span id="SPELLING_ERROR_0" class="blsp-spelling-error">sungold</span> and plum tomatoes, red beets (for cake again), snow peas, carrots, cucumbers, cabbage, Anaheim and bell peppers, purple cabbage, Romaine lettuce, Italian zucchini, romaine and red Oak Leaf lettuce, red and yellow onions (one is the mother of all onions!), 2 1/2 lbs of basil, a flat of sauce tomatoes, and 4 half flats of blueberries. In the fridge I have rutabaga, parsnips, a dozen eggs, and a half lb of local <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Chanterelle</span> mushrooms.</p><p align="center">And then I have this:</p><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlGCDV_aAbeXpBGIcqMP_8qb6zpgdEwiS_d6fuXAWpbe_1HyPU4xWYpj0VwwVI5CGvqKejEZwIa4_SI3y8ljhnAzu5tzpgw6ewpXf-49PqO4uXuwZ6HslVq1VECwMEg0tp5VTXgpZENXbN/s720/IMG_2884.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 389px; DISPLAY: block; HEIGHT: 263px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlGCDV_aAbeXpBGIcqMP_8qb6zpgdEwiS_d6fuXAWpbe_1HyPU4xWYpj0VwwVI5CGvqKejEZwIa4_SI3y8ljhnAzu5tzpgw6ewpXf-49PqO4uXuwZ6HslVq1VECwMEg0tp5VTXgpZENXbN/s720/IMG_2884.JPG" /></a><br />Bruised fruit from the stand next door to make fruit cocktail.</p><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk9q0luzbS79KBqHE71NzQkD0kzaMVrHXvvlzWMsx8capWeCRT509blu7t8Ti57BMovUArJqZhsw12PmL_yb-OkGjc5rNjIa9wfpgLFxsSO5z5aSfiV9KiNSFVDEq2qeT6RPhWhXq9B4BP/s512/IMG_2886.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 341px; DISPLAY: block; HEIGHT: 512px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk9q0luzbS79KBqHE71NzQkD0kzaMVrHXvvlzWMsx8capWeCRT509blu7t8Ti57BMovUArJqZhsw12PmL_yb-OkGjc5rNjIa9wfpgLFxsSO5z5aSfiV9KiNSFVDEq2qeT6RPhWhXq9B4BP/s512/IMG_2886.JPG" /></a> Apples from a tree offered on <span id="SPELLING_ERROR_2" class="blsp-spelling-error">freecycle</span> (in WA we have plenty of apples to share).</p><p align="center">Menu for this week:</p><p align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 388px; DISPLAY: block; HEIGHT: 512px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhti4iiNVkjl2TZ-64M6gCuPqx7ffnVzcB4UP0HJ_CmrILOdX30KJiTJdM4FdOeMZwrJIwPqhAjDEYR2dnqAJ90QKRv91pGlIZGtqOSbofIUc2nJmzUowYhxIYjmYBh92xb7a43SrdeNaIn/s512/Menu%20Monday012.jpg" /> List of food preservation for the week:</p><p align="center">Applesauce</p><p align="center">Fruit Cocktail</p><p align="center">Roasted Tomato Sauce</p><p align="center">Plum Jam</p><p align="center">Plum and Ginger Sauce</p><p align="center">Blueberry Jam</p><p align="center">Pesto</p><p align="center">Roasted Bell Peppers (in olive oil)</p><p align="center">Chocolate Beet Cake (to freeze)<br /></p><p align="center">I am going to be a busy lady this week...</p><p align="center"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BORDER-TOP: 0px; BORDER-RIGHT: 0px" class="right" alt="signature" src="http://hotbliggityblog.com/backgrounds/valsignature.png" /></p>Val in the Rose Gardenhttp://www.blogger.com/profile/13891260349692305609noreply@blogger.com0tag:blogger.com,1999:blog-1607008065752481540.post-9270424138037282742009-09-09T19:27:00.001-07:002009-09-09T19:27:45.859-07:00Rainy Market Monday and a Menu Too!<div align="center"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcT0ZgL1JfIDEnTGm-0kwKZbzBWZr-4O4cUJFUslzNnIlt7FH7ItRLyHKFbYqPMQnRWWQSBI3vOzeQ_zP8P2gUSfwVWQJq3CTIIXFClR9xSB2ez_Xj1DwnKLPoZdV8mWzuE8l2aUNcycRv/s512/IMG_2556.JPG" style="cursor: hand; display: block; height: 512px; margin: 0px auto 10px; text-align: center; width: 341px;" />I felt lucky to have new tents at the market this year. Last year, when we had a cold rainy day, slowly, ever so slowly, the tent would sag, and then all of a sudden DUMP water on us as we were working. Yesterday though, the new tents saved us from the horrid sudden waterfalls in most ways... by actually working and not sagging and such. So, that was good. What was not good was that we have two tents side by side... so between the two tents was this never ending stream of water pouring down between the two sides of the table. This was uncomfortable. Doubly so, considering that the 15 customers that did come to the market in the deluge asked for things from both sides of the tables... making us walk through the stream of water with every order. I was soaked to the skin (and standing in wet running shoes) the entire day. You really get to see the hard core local foodies when you work the market on a downpour day like yesterday. We thanked each and every person that came to our stand yesterday for coming out in that weather.</div><div align="center"></div><br />
<div align="center">You prepare to be cold and wet in Nov... even Oct sometimes (at least you prepare for cold and wet in Seattle in Oct)... but Sept 6th? We were both in cotton layers, and the only reason we had coats is because we got up while it was still dark (ie; still cold). We were not as bad off as some (the lady behind us was in a running outfit and a apron. Poor thing was SO cold by noon that she was dancing around just to keep warm.) but still, a rather uncomfortable day, in which, once again, we made no money for the farm. Sigh.</div><div align="center"></div><br />
<div align="center"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDAkKLxrxtXfMl2DfEIgxV4HHzxGDl5xRNJpeti3H_8c9Zus65_puEychLWZAm563FxLQqyxmp8fAp92SsF_PJddojUFOtmy7zBd5hAyBzlZgcY7lCg4qQ-l71HxjvLWxrDxva4S3m_8PG/s720/IMG_2545.JPG" style="cursor: hand; display: block; height: 270px; margin: 0px auto 10px; text-align: center; width: 393px;" /></div><div align="center">Living locally in Sept is so easy. It is amazing the things you find this time of year. Anything and everything grows here.... except lemons (which we were asked for yesterday... weird.).<br />
<strong></strong></div><br />
<div align="center"><strong>My list for this week:</strong> Bell peppers in all sorts of beautiful colors, celery, garlic, cherry tomatoes and Sun Gold tomatoes, red oak lettuce, romaine lettuce, curly parsley, leeks, Rose Finn potatoes, blond cucumbers, crookneck and Italian zucchini squash, purple cabbage, baby artichokes, fresh onions, Walla Walla onions, nectarines, white flesh peaches, a bag of beets for that cake recipe again (SO GOOD!), one dozen and 11 eggs (one broke, so she gave it to me), 12 chicken wings, a pizza and a huge brownie (which I ate there.) Oh, and I was given a 7 lbs (making it a $11) cabbage to make into soup (no one is going to spend $11 on one cabbage and we know it.)</div><br />
<div align="center"></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJjfdqCK8ZAYk0Bc1J466qzYdayH7-YY5g0r_XatTA4ibZL-s9ZPWu5wyZGYgLkRRqAsPc5Fr_S8ruLTju4We5TSmvmG1aXY8sSo-FQpe18MMjASvdVeN3O1e898PBgRbrZg8zyfseTJ2-/s720/IMG_2562.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJjfdqCK8ZAYk0Bc1J466qzYdayH7-YY5g0r_XatTA4ibZL-s9ZPWu5wyZGYgLkRRqAsPc5Fr_S8ruLTju4We5TSmvmG1aXY8sSo-FQpe18MMjASvdVeN3O1e898PBgRbrZg8zyfseTJ2-/s720/IMG_2562.JPG" style="cursor: hand; display: block; height: 268px; margin: 0px auto 10px; text-align: center; width: 390px;" /></a>After I got home and took a nice hot shower last night, The Man and I got to go out on a date. On the drive we saw these dahlias at a road side stand. Being local (out of someones front yard) I thought I would include them in the bounty for the week... isn't it beautiful? </div><div align="center"></div><br />
<img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirPYSaGL9Nr8s6_rXyCEkxNNM2rzRueJAcmZkbhUcVsTtPN4Sg7g5s39lNdo285u82Fct24PPW2xJPRQ_j1TTp7FIm3OsA3oSpSjGDEWusbruT_D8ugnnGovuqvnppEQwfx0RFh_P8DH5b/s512/IMG_2549.JPG" style="cursor: hand; display: block; height: 512px; margin: 0px auto 10px; text-align: center; width: 341px;" /> <br />
<div align="center">Making a menu from this amazing bounty is only hard because there is so much to chose from. This week I chose these selections:</div><div align="center"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgepvaKVzJ6WNY4nWnm8pawk9nTN8jngCqMMwStmfVevc7lxhDYyTQF7ARF__hKR42uKz5lA_kaAmaiQQUoA_7UlGizuhJvxytnS09zdqzyn0v1tkzAbCzR4uipsZQ_8rLPwaYTso_mpJ7e/s512/Menu%20Monday008.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgepvaKVzJ6WNY4nWnm8pawk9nTN8jngCqMMwStmfVevc7lxhDYyTQF7ARF__hKR42uKz5lA_kaAmaiQQUoA_7UlGizuhJvxytnS09zdqzyn0v1tkzAbCzR4uipsZQ_8rLPwaYTso_mpJ7e/s512/Menu%20Monday008.jpg" style="cursor: hand; display: block; height: 512px; margin: 0px auto 10px; text-align: center; width: 376px;" /> </a>The "notes" section that is on this menu is really nice. I used it to add a couple snacks I want to be sure to make this week. The eggs are already boiled, and the beets are on the oven for a bunch of cupcakes right now. I'll save the smoothies for later in the week. (<a href="http://www.stallionstore.com/index2/meal_planner.htm">menu template found here)</a> The Tiny Food Party is actually on Wed for Cyan and her girlfriends... I just forgot in the middle of writing, so I added it to Sunday so it had a place in the week. (<a href="http://goddesshobbies.blogspot.com/2009/01/menu-wednesday.html">Read the way I use my menu plans here</a>.)<br />
<div align="center"></div><div align="center">Happy Monday everyone!</div><div align="center"><img alt="signature" class="right" src="http://hotbliggityblog.com/backgrounds/valsignature.png" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></div>Val in the Rose Gardenhttp://www.blogger.com/profile/13891260349692305609noreply@blogger.com0tag:blogger.com,1999:blog-1607008065752481540.post-19498752824410847482009-09-06T19:28:00.000-07:002009-09-09T19:28:48.324-07:00Garden Photos<div align="center">As you can imagine... moving twice in a 7 months does not lend itself well to a fruitful garden... but we have gotten a few things. </div><div align="center"></div><br />
<div align="center"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi11Emt_T1fXDH6lR7Js20KTKNNIwTmJDwWn43BZGfSLdYCSAjXTE63eX1szEQAxahOcUpNWae-dUmZDsyLFVsP3efy8zynCY0sKZc05S20oWcYzxq8zXZMJR-o0jXetzeLpUo-s9s4Ra6b/s512/IMG_2375.JPG" style="cursor: hand; display: block; height: 512px; margin: 0px auto 10px; text-align: center; width: 341px;" /><br />
<img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKTs0u1KpnyohZPwvb-hGfhhioil3sfgO0GqDbFLHV_2RHL7DOaO7DNwWsLUYBXxAi96Z49eK1JVxpNeftrmQDug7mNHo_hooTXLIHy0TB4N38VTreNiOdqITHAQFmrR2Mo38OMZEqPYCF/s512/IMG_2379.JPG" style="cursor: hand; display: block; height: 512px; margin: 0px auto 10px; text-align: center; width: 341px;" /> </div><div align="center">My first crop of purple potatoes! :) It was very exciting. I think we even got enough for a dinner later this week.</div><div align="center"></div><div align="center"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgmpJcwTVAXWBanBCNEWcDuCmoq4TLrVSTcHSDHXmKtJQy04PLNaDKVFiaQRMPZl2Q7aYzlSInBRnNNjXCK3Uu5urYKVcFRMjpjhOL8p1ZPRlXq0Uj9u2QLLDnsV9WIOo-CwhyphenhyphenmwVOvRWT/s720/IMG_2382.JPG" style="cursor: hand; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 387px;" /><br />
Minutes after I took this picture, that basil went into pesto for the freezer for winter. That just has to be good for you! Those tomatoes were put on nachos later that night as well... Even Logan ate them. :D My little boy is growing up.</div><div align="center"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoP6llU5Kr97qcTJry2qwAa6JxwcM8LNhE9WePsH9rGiSKapO7VHhe_1msfRfUNeVwCVH6cci2oIRvk4-OTKskRc3HfnTWckSboQrnyvdwGlUOwRDoMQsJ3_0sUiU1VTbRarRLRnQb1Ak4/s720/IMG_2380.JPG" style="cursor: hand; display: block; height: 259px; margin: 0px auto 10px; text-align: center; width: 384px;" /> <img alt="signature" class="right" src="http://hotbliggityblog.com/backgrounds/valsignature.png" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></div>Val in the Rose Gardenhttp://www.blogger.com/profile/13891260349692305609noreply@blogger.com0tag:blogger.com,1999:blog-1607008065752481540.post-87191370133349305262009-09-03T19:32:00.000-07:002009-09-09T19:32:40.241-07:00Apple Season by Joyce Sutphen<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm8USRTaqmP2aL-W9wxDHrwUwGeeJiVii_MKTBvU2bEnKDjjvlPncIDgiMpxAPUdiMA0CQNMpvNfMy2Dx0mkZGc_3oKlKiYZKMSwIcFfwCGSyVcDa2aRief36LlfsF8HnvT9flYE2B68ue/s720/IMG_1653.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm8USRTaqmP2aL-W9wxDHrwUwGeeJiVii_MKTBvU2bEnKDjjvlPncIDgiMpxAPUdiMA0CQNMpvNfMy2Dx0mkZGc_3oKlKiYZKMSwIcFfwCGSyVcDa2aRief36LlfsF8HnvT9flYE2B68ue/s720/IMG_1653.jpg" style="cursor: hand; display: block; height: 277px; margin: 0px auto 10px; text-align: center; width: 401px;" /></a><br />
<div align="center"><em>The kitchen is sweet with the smell of apples, big yellow pie apples, light in the hand, their skins freckled, the stems knobby and thick with bark, as if the tree could not bear to let the apple go.<br />
Baskets of apples circle the back door,<br />
fill the porch, cover the kitchen table.<br />
<br />
My mother and my grandmother are<br />
running the apple brigade. My mother,<br />
always better with machines, is standing at the apple peeler; my grandmother, more at home with a paring knife, faces her across the breadboard.<br />
My mother takes an apple in her hand,<br />
<br />
She pushes it neatly onto the sharp<br />
prong and turns the handle that turns<br />
the apple that swivels the blade pressed tight against the apple's side and peels the skin away in long curling strips that twist and fall to a bucket on the floor.<br />
The apples, coming off the peeler,<br />
<br />
Are winding staircases, little accordions, slinky toys, jack-in-the-box fruit, until my grandmother's paring knife goes slicing through the rings and they become apple pies, apple cakes, apple crisp. Soon they will be married to butter and live with cinnamon and sugar, happily ever after.</em></div><div align="center">This was sent to me from my Aunt Pat. Her SIL sent this note along with it, I couldn't help but include the note here: </div><div align="center"><em>Hi: I loved the apple poem. Thanks. We had an apple tree in our back yard when we lived in Magnolia. It had three different apples - King, Golden Delicious and Winesap. It bore prodigiously. I made sauce, pies, tarts, and Waldorf salads. This was such a treat for a Florida Cracker, who usually had a singhle apple or two per year. I always approved the devil's choice in tempting Adam. An orange or a banana wouldn't have done the trick. love Dot</em></div><div align="center"><img alt="signature" class="right" src="http://hotbliggityblog.com/backgrounds/valsignature.png" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></div>Val in the Rose Gardenhttp://www.blogger.com/profile/13891260349692305609noreply@blogger.com0tag:blogger.com,1999:blog-1607008065752481540.post-89187061911289640212009-09-01T19:29:00.000-07:002009-09-09T19:33:42.305-07:00The Basics of Preserving/Canning<div align="left">The more you learn about canning the more you figure out that there are some basics that you just have to know... I thought that I would list out these basics. These are the ones I use year after year.</div><div align="left"><br />
<strong>Basics of Canning</strong><br />
</div><div align="left">1. Get a canning book. <a href="http://www.amazon.com/Ball-Blue-Book-of-Preserving/dp/0972753702">The Ball Blue Book of Preserving</a> is mine and I use it every single year. It has all of these rules and much much more... recipes, techniques, and even some of the science of canning. It is a sticky bible for my canning season that is constantly open each time a new fruit or veggie comes my way. </div><div align="left"><br />
2. If you are just starting out, pick your jar lids ahead of time. For many, the small mouth makes them easier to pack the jars and get the right head space. For me, I like the wide mouths. They are easier to wash, and I use them for many storage options already. So I only purchase the wide mouth jars. I am kind of a snob about it really... but it helps SO much to know that I only have to buy one size of lid when I go to the store every year. </div><div align="left"><br />
3. Measure your jars to 1/2 inch and 3/4 of an inch 'head space' with a ruler. Know what this looks like in the jars you choose. Then when you are filling, you don't have to wonder if you are filling them too full (which causes them not to seal) or not enough (which causes funny colors in your food.)</div><div align="left"><br />
4. Everything has to be hot. Lids have to be hot. Jars have to be hot. Even when you are cold packing the fruit or veggies. I once thought that if I was cold packing the fruit, the jars could be cool (but clean of course) because the fruit could be cool. Not so. The jars break 10 times more often if you do it this way. (Ask me how I know.)</div><div align="left"><br />
5. Low acid foods should be pressure canned whenever possible. Most veggies fall into this category. Most fruits do not. Tomatoes are always an iffy one... so check with your local extension office, or pressure tomatoes by default. (Your recipe has to have a lower acidity than 4.6 pH to can in a water bath canner.)</div><div align="left"><br />
6. That brings me to another point USE YOUR LOCAL EXTENSION OFFICE! They are usually little old ladies that have been Master Food Preservers for years and years. They get additional training every year and they have wonderful resources at their disposal. They are also where you go to check if your pressure canner still works. Look in your local Yellow Pages for their number. (I have the numbers for all four counties extension offices around me taped inside my cupboard. It is a good idea to get more than one number. Esp when you need advice in the middle of canning and want to talk to a body.)</div><div align="left"><br />
7. Pressure canners do not have to be scary! They are a useful tool and just like your average drill, they can hurt you if not used or maintained properly. BUT, just like your average drill, they can become one of the most useful tools in your food preservation arsenal.</div><div align="left"><br />
8. There are things that it does not behoove you to can. Organic Strawberry preserves cost a LOT to process a home... I have always figured out that it is more expensive to make them than to buy them at Trader Joes. Not always because of the price of organic strawberries... but more for the price of organic sugar! I put my heart first into the stuff we eat all the time. Peaches, applesauce, blueberries, pasta sauce, green beans, etc. Some of those things, to get organic I was paying $4 more a package/jar than for the conventionally grown stuff. That is worth it to can my own. That way, I was putting all my money out at one time and spending less, instead of the prosducts slowly bleeding you via grocery bill each month. <em>But</em> things that only save me $.50 per jar I put low on my list. After all, my time has to be worth something... and if I calculate my time at $10 an hour (a low living wage) then I should be able to at least break even with the things I can. If I can't, then I only can those things if the opportunity falls into my lap (like I get free fruit or something) or I find that during the summer I am somehow bored and can't find something to do. (Jk... that doesn't happen.)</div><div align="left"><br />
9. Keep a Food Preservation notebook. Write down the dates of what you ran out of and when. That way, you will not put up too much or too little for your family each year. My canning notebook is nothing more than a file at the back of my household notebook. When we run out of things too early, I list that. And I always list how many of something I put up. Like this:</div><div align="center"><br />
<strong>Peaches:</strong> 8/28/09</div><div align="center">5 boxes (20 - 25lbs)/ 64 quarts / 5 broke</div><div align="center"><br />
<strong>Blueberries:</strong> 8/19/09</div><div align="center">50 lbs / 18 gallon bags</div><div align="center"><br />
<strong>Pesto:</strong> 9/1/09 </div><div align="center">1 1/2 lbs of basil / 10 half pints frozen </div><div align="left"><br />
Then next to that I write the date when we run out and then average that 'per week' and figure out how much we need for the next year. Last year most of my calculations were off because Logan went from being a baby to a kid eater, and Alex... well Alex became a teen and food wasn't even safe around him. So we ran out of EVERYTHING early. This was good being that we moved twice and didn't want to move millions of jars of canned goods... but on the other hand, it compromised my local living standards a bit to run out of peaches in Jan. (This is also a good place to put down your favorite recipes... although I just put them in my Ball Blue Book of Preserving.)</div><div align="left"><br />
It really does help to keep track. Then you know that what you are doing is worth it. Today I have done 10 more pints of tomato sauce, and 8 pints of peach butter. That has taken since 9am until 22 minutes from now when my timer goes off and I get the last batch out of the canner. That is a LOT of time! And that is only one day. <em>I have done this now for three weeks.</em> When I look at my notebook though, and remember that last year we ran out of peaches before Feb, I know that me doing all of this preserving is worth it and my kids will be happily eating peaches, frozen blueberries, garlic green beans, and homemade pizza sauce until next summer. And if they are not... I know to enlist them in the preservation process next year. ;)</div><div align="center"><br />
<img alt="signature" class="right" src="http://hotbliggityblog.com/backgrounds/valsignature.png" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></div>Val in the Rose Gardenhttp://www.blogger.com/profile/13891260349692305609noreply@blogger.com0tag:blogger.com,1999:blog-1607008065752481540.post-45608461994423850042009-08-30T18:39:00.001-07:002009-08-30T18:39:53.223-07:00Market Days<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdpxbRPi2FVEOyU1cF_gi0wxWXZE0w1zmvqnLkdmgbuTMWyOo6qwhpuegb4-5cZVtol2QivDU4b0CuWUP0-Vyw-2Q6ErlvMDNtJStX4WaRNX7IFSdVRiyDqWS84QPLlNSa7s_zRgOGvSHR/s720/IMG_2168.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 411px; DISPLAY: block; HEIGHT: 280px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdpxbRPi2FVEOyU1cF_gi0wxWXZE0w1zmvqnLkdmgbuTMWyOo6qwhpuegb4-5cZVtol2QivDU4b0CuWUP0-Vyw-2Q6ErlvMDNtJStX4WaRNX7IFSdVRiyDqWS84QPLlNSa7s_zRgOGvSHR/s720/IMG_2168.JPG" /></a><br /><p align="center">My market days list for this week:</p><p align="center">Three bunches of red beets, garlic, romaine lettuce, wonderful eggs (from happy chickens), shelling peas (we are the only ones that have them this time of year due to a second crop the farm puts out, so these are prized items), summer savory (which I am drying), cilantro, broccoli, green beans, celeriac, sun gold and cherry tomatoes, blueberries, peaches, and basil.</p><p align="center">This week was a very fruitful week for me. Basically I didn't have to put out any money whatsoever for this amazing feast of bounty I have sitting on my table in this picture. Why? Because I asked when every one was packing up if they had excess or bruised fruits and veggies that they couldn't sell but were still sound. The peaches and blueberries would have been $.50/lb, but being a vendor myself, I traded our leftover veggies for that. So I didn't even have to pay for that. But even had I paid, it wouldn't have been much and the blueberries are just for eating, the peaches are for peach butter (recipe later), and that bag of goodness you see on the bottom right??? Yeah. That's basil. About <em>1 1/2 lbs</em> of basil. *glee* Look for my pesto recipe later this week. :)</p><p align="center">That jar of yummy that is sitting in the middle is a trade for my roasted tomato sauce from another vendor. Smoke jalapeno peppers. I can't wait to try them! </p><p align="center"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BORDER-TOP: 0px; BORDER-RIGHT: 0px" class="right" alt="signature" src="http://hotbliggityblog.com/backgrounds/valsignature.png" /></p>Val in the Rose Gardenhttp://www.blogger.com/profile/13891260349692305609noreply@blogger.com0