Category Archives: Garden
I ground a pork butt that yielded 8lbs of meat and added 2lbs of store bought to make it an even 10lbs because most of the recipes I looked at were for 5 or 10 pounds. Also, the store varieties are heavier on fat and I thought that would bring the lean/fat ratio of my mix closer to ideal. Sausage needs a lot of fat, too lean and it will get tough when fried.I went with a combination of recipes, this garlic and pepper recipe looked good, and I knew I wanted sage in mine so I looked at the breakfast sausage recipes and ended up going with sage, thyme, and rosemary. My patio chives have gasped their last, I got some but nowhere near enough so some chopped green onions went into the mix.
I bagged the sausage in one big zip lock and let it rest in the fridge for a couple of days to meld all the seasonings. You can really get your OCD working hard when you weigh portions out on a digital scale for freezing. If it’s 1: 0.1 I won’t sleep well, thinking about how wrong it is.I was able to bag and roll 9 portions of exactly a pound each, the last bit was just zipped up in a bag for today’s lunch. These 9 went to the freezer.
I’m surprised the parsley and chives made it this far. That last surge of polar air did them in with extended below freezing temps. The oregano and rosemary might just come out of it, the thyme I really can’t tell because the leaves are so tiny. The sage is pretty hardy. The parsley had stopped growing and was getting used up with my own depredations. I should cut it all and put it in the freezer for holiday dinner dressing and making stock.
We are fast approaching Thanksgiving and we’ve had our second hard freeze. The first time I carted the vulnerable jalapenos into the garage overnight but I didn’t this time. I combed through the wilting foliage for the last harvest. The cornbread cubes are drying in anticipation of making a dressing. I baked a loaf of plain white bread earlier and dried them in a low oven.Here’s another treatment of the picture of Bea among the habaneros, it’s done with the “mosaic” filter in the Prisma app. It most effective when there are a lot of discrete elements within the photo like the leaves and peppers in this one.Sammich pr0n! This is a cod fillet that had been dredged one time in a commercial fish breading that I added some coarser cornmeal to. I made a very busy tartar sauce of mayo, onions, chives, horseradish, jalapeno, lemon juice, salt and pepper – and topped that with slaw.Here’s a chicken breast that was slow cooked in the toaster oven with my (current) favorite hot sides of fried potatoes and sauteed Brussels sprouts.Just your basic cheeseburger – pickles, onions, mustard.Here’s that mosaic filter again. The algorithm that draws in the tiles has trouble with the motion blurred background. And that tongue! LOLI had the stub end of a loaf of Italian bread left over from making garlic bread to go with a small lasagna I made the other day. The lasagna was pretty good but I served it right out of the oven and the layers slipped and slid all over the plate in the bechamel/tomato sauce. Served it in a bowl, I could have called it soup. Ha Ha I meant to do that!
My Concord grape vines are still bringing happiness with their vivid fall colors.
Making Grape Jelly was much easier than I thought. I was intimidated at first, because my experience with Apple Butter was painful. Jelly was much easier.
Probably the most difficult part was separating the grapes from the stems. I did a bunch at a time over a few days, so it wasn’t terribly tedious. Once they were free from stems, I whipped them through the VitaMix and then ran them through a fine sieve. That was enough to keep the flavor of the skins, but separate them from the seeds.
I made four batches as the grapes ripened in nice small batches. I decided to go with a low-sugar pectin (this one) because LFern had a box and gave it to me. Come to find out, it is one of the few without added sugar in the pectin itself. The grapes were sweet enough that I’m glad I did. There is only about a tablespoon of sugar per jar.
Calcium water is used to help set the jelly. It has a smoother texture than regular jelly. Also, because there is so much less sugar, the color is deeper and not as jewel toned as high sugar jelly. Turns out it’s all that sugar that gives it the vibrant, clear hues.
It only took about five minutes cooking from start to finish. Since I was freezing it instead of canning, that was it for cooking. The finished product lasts for up to a year in the freezer and about two weeks once thawed and refrigerated.
It is delicious and I cannot wait for next year’s harvest. I’m not including a recipe because it’s best to follow the one that is included with your pectin. In my research it appears each one has different ratio of ingredients to get the best texture and flavor.
Anyone else make jams and jellys this fall? How about wine? I gave way almost as many as I picked to someone who was going to make wine. Can’t wait to hear how it came out.
This is made from the green salsa I made from the tomatillos growing in my garden. There weren’t a lot, so I only had enough salsa for one meal. It was so good, I was disappointed by the amount.
I’ll post the recipe this weekend, fingers crossed. I’m very close to completing my original list of projects. The master bedroom is finished, complete with art on the walls. Freshly painted, shelves put in the closets, old furniture touched up, new bedding. My goal this weekend is to finish the music room (that will also serve as the guest room) and finish painting the new front door.
Meanwhile, I’m winterizing the yard, slowly, since it’s been 70 and 80s here the last week and predicted to be as warm next week. But the strawberries are almost ready to be put to bed. All my roses are blooming, so I’m holding off trimming them back just yet.
Oh, you wanted to know about the new puppy? It’s going well and I am charging up my video camera so I can get you some good tug of war action between Bailey and Bixby. It’s adorable. Until then….
About midway through August, I decided that I was going to just let most of the gardens do their thing while I focused on the section I knew I was going to eliminate and revert back to grass.
I had my hands full with grapes, tomatoes and trying to figure out how to water properly and efficiently.
As fall has progressed I’m feeling pretty good about that decision. I had summer to get well acquainted with all the flowers and develop my own vision. Now I have a clearer idea of what needs to be culled, transplanted and completely revamped.
I’ll spend most of the winter culling what I know for sure I no longer want. I’ve photographed what I know I want to transplant, because I know come spring I won’t remember anything. (All these photos were taken this week, btw)
My biggest concerns for the next couple of weeks will be redoing the strawberry bed and readying it for winter. And winterizing the grape vines.
I’m seeing a real vision for the excellent beds that are the bones of my yard. I’m also having a lot of fun discovering all the rocks, crystals and fossils the previous owner has spread all around the beds. I have a plan for those, too. I think it will be fun.
To be continued….
Something has been sampling my jalapenos but I didn’t spot the caterpillar responsible till yesterday. I first thought it was new new one because I had never seen one with those white things.Next to the jalapeno is an ornamental pepper – a “Black Pearl”. It has a visitor with the same white things. A quick search online resolved the mystery, the caterpillars are the familiar hornworms with cocoons of a parasitic wasp.