Roasted Green Beans

I have the past two years taken to roasting green beans.

Here is how I do it.

Clean about 2 cups fresh green beans and place in a covered iron chicken fryer sprayed with olive oil spray. On top put one diced red sweet pepper along with one small onion diced and one minced clove garlic.

Salt well then spray well with cooking spray. Next add on top about 5 to 6 slices lemon.

Cover and bake at 350 for about 40 minutes. When they come out take off the lemon, stir well and sprinkle with grated parmesan cheese.

The green bean actually brown a bit on the bottoms and hubby and I like that. They may be cooked too long for some but we find they are perfect.

Something a bit different eating browned green beans.

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Grilled Garden Corn

Hubby grilled some pork chops and garden corn for our supper tonight.

There is nothing any better than corn grilled in butter
with a shake of salt and scatter of fresh parsley.

Nothing looks any prettier either.

Independence Days Update

1.Plant something – green beans, lettuce, dill

We have many eggplant but this is the biggest one right now.

Some dill is seeding along with coriander.

dill seed

coriander seed

2. Harvest something – cabbage, zucchini, lots of herbs, lots of hot and sweet peppers, summer squash, onion, lettuce, arugula, carrot, green beans, green tomato, blackberries, cucumber, new potato.

3. Preserve something – frozen squash, zucchini, herbs and breadcrumbs. Frozen and canned blackberries. Zucchini Relish.

I love this relish but halve the recipe because that is all we can use in a season. I use it in my favorite cole slaw recipe, and on hot dogs.

Link to slaw- Cranberry Cole Slaw.

Make sure you use a 5% acidity vinegar!

The first time I made it, I started to use a cheap off brand and thought to check, while the recipe didn’t specify. That vinegar was only a watered down 4%!

I switched off to a 5% cider vinegar and that worked well.


Zucchini Relish

10 cups zucchini chopped
4 cups chopped onion
3 bell pepper chopped
5 tablespoons kosher salt
4 1/2 cups sugar
2 1/2 cups white vinegar ( 5 % acidity!)
1 tablespoon dry mustard
1 teaspoon turmeric
2 tablespoons cornstarch
2 tablespoons celery seed
1 teaspoon nutmeg
1/2 teaspoon ground pepper

Place unpeeled chopped zucchini, chopped onion, chopped bell pepper and salt into a large pot. Cover with water and allow to sit overnight.
Drain water and rinse in cold water. Drain again.
Combine sugar, vinegar,mustard, turmeric, cornstarch, celery seed, nutmeg and ground pepper. Pour over zucchini mixture in pot and cook on low heat about 30 minutes.
Ladle mixture into sterilized pint jars and seal in a boiling water bath.
Yield:
8 pints

4. Prep something – new garden bed

5. Cook something – new! Roast Cauliflower and Green Beans with Dill.



Just take about 1/2 large head cauliflower and break up along with 2 handfuls fresh green beans. Throw it into a covered casserole ( I like to use my cast iron chicken fryer) sprayed with olive oil spray. Top that with a couple of tablespoons fresh dill weed and lemon slices. Salt, pepper and spray with more cooking spray then cover and roast in 375 for about 30 minutes.
To serve remove the lemon slices and grate some parmesan or asiago cheese on top. I can eat this for lunch by itself.

6. Manage your reserves- rotating canned goods

7. Work on local food systems – No

8. Manage waste- Still throwing on compost heap..

9. Learn something new – I have found a way to help rid my kitchen of garden gnats!

Anyone that brings garden veggies into the house has to know you sometimes carry in gnats too.
Just throw your compost waste in a bucket with a lid on the counter, but place the lid on the kitchen counter while filling. When you get ready to carry the waste to the compost heap slap that lid on top and hold down until you get outside. You would be surprise how many gnats you can transfer back out into the open

Steamed Carrots with Mint and an Award- In Honor of Sher

Sher of “What Did You Eat” passed away on the 20th.

I see that she even commented on this award that very day.

I will delete posts after this to put this one back at top until after the weekend. I am grieved.

Here is a memorial on Sher from her good friend Glenna, please read it.

Sher will be greatly missed by many.
Goodbye My Friend Sher – by Glenna Muse

____________________________
The original post

First a local meal and then an award.

Everyone should have heard of One Local Summer. The challenge is to eat one meal within a 100 mile radius every week with the exception of oil, salt and pepper, and spices.

I have not officially participated, I don’t wish to feel I have to ( trying to avoid a bondage situation in my mind) but want to eat local . I have been trying to have many local meals each week and this is one of them.


Local strip steak grilled with Copycat Montreal Seasoning RECIPE LINK – The only non-local items are the salt, pepper, and fennel seed in the seasoning. ( I still have never attempted to grow fennel but hope to try by next year)

Roasted New potatoes – Only non-local items are salt, pepper, and olive oil spray.

Garden salad – non-local items were vinegar and oil, salt and pepper and a bit of cheese.

Steamed Carrots with Mint – The only non-local items are butter, salt, and pepper

The steamed carrots recipe came from Live Earth Farms Newsletters LINK.
This is one newsletter I try to read religiously and is full of just good down to earth recipes.

I must get the link on my link list as I have been visiting for a couple of years now. When I had dial-up I wanted to keep the link a secret, because I didn’t want too much traffic to make the link hard for me to access! 🙂

Steamed Carrots with Mint

4 large fresh mint sprigs plus 1 tbsp. chopped
fresh mint
1 lb carrots — peeled, and if
small, left whole [even with a bit of
green tops attached!]. Otherwise, cut
them into smallish segments or coins
1 tbsp. butter — room temp.
Fleur de sel [if you have it] or a nice
coarse kosher salt or sea salt

undated clipping
serves 4

Carrots are gently infused with a sweet, minty flavor.

Place mint sprigs in bottom of saucepan; place steamer rack in pan. Add just enough water to touch bottom of steamer rack; place carrots on rack. Cover pan and steam over high heat until carrots are just tender, 8 to 10 minutes, depending on size. Transfer carrots to a bowl; toss with butter and chopped mint. Sprinkle with salt and pepper and serve.
——————————————
And a YUM-Yum Blog Award !

I was also awarded this wonderful YUMYUM award by Natashya of Living In The Kitchen With Puppies. Isn’t that cool? Now I am suppose to award it to 5 other bloggers.

Scott at Sugar and Lard
I love reading Sugar and Lard because Scott makes me laugh while still providing great ideas and recipes, especially barbeque.

Gattina at Kitchen Unplugged
Kitchen Unplugged never fails to make my mouth water and Gattinas photos are out of this world.

Ali at Henbogle
Henbogle makes me go YUM just looking at Ali’s garden let alone the wonderful food.

Sher at What Did You Eat
What Did You Eat was one of the first food blogs I ever began reading, and Sher never fails to come up with new and great recipes and photos.

JMom at Cooked From The Heart
I lost track of Cooked from the Heart for a while as my slow dial up bogged further and further into dark abbess, but since I have upgraded to highspeed I loved finding JMom again and the wonderful down home recipes, as that is exactly what I love.

Independence Days Update

You can find Sharons update with more updates in the comment section here.
I am running a very late update with the 4th weekend and all.

1.Plant something – more green beans, lettuce

The winter squash is forming.

Tomatoes are forming but very slow it seems.

While the cucumbers are blooming I find it odd that we don’t have cucumbers yet.

The corn is beginning to top.

2. Harvest something – cabbage, zucchini, lots of herbs, lots of hot and sweet peppers, summer squash, onion, lettuce, carrot, squash blossoms, wild raspberry ( wild blackberries are looking large and abundant but won’t be ready to harvest until the end of the month ).

3. Preserve something – tons of dried herbs, frozen squash and zucchini.

4. Prep something – nothing

5. Cook something – new! Grilled Honey Lime Shrimp Link to recipe. You know if worse comes to worse and I had to eat all local, I wouldn’t have the shrimp!

Let us pray.

Dear Lord,
Take the lobster and calamari if you must, but please leave me with shrimp and scallops. I will make do with our pond fish if I have to.
Amen

6. Manage your reserves – no I have been extremely lazy it seems.

7. Work on local food systems – No again.

8. Manage waste – Still throwing on compost heap, but forgetting to turn it .

9. Learn something new – Something about myself, I am not very good at maintaining compost and I don’t want to go without shrimp.

Independence Days Update

Independence Days Challenge Update. The original idea from Casaubon’s Book which can be found here. Link

You can find this weeks update here along with other updates in the comment section.

1.Plant something – more green beans, swiss chard

2. Harvest something – lettuce ( starting to bitter from heat), peppermint, cilantro, basil, thyme, rosemary, parsley, lemon balm, lemon thyme, chives, mexican marigold also known as (texas tarragon), dill, summer savory, lots of green onion, hot peppers.

The dill is starting to head.

We will soon have zucchini and cabbage. Nothing I like better than a cabbage stir fry.


3. Preserve something – chopped green onion for recipes in freezer. More dried herbs.

4. Prep something – I would think fixing our pond pipe, Link , would qualify as preparing since we must prepare to save our fish in that particular pond. Still weeding and watering.

5. Cook something – new! Lemon Tea Bread and Lemon Balm butter recipe from Cooks.com.

Turned out great! Read about it here.

6. Manage your reserves– Thinking about canning shelving to hold more canned goods in an extra closet, but haven’t done anything about it yet.

7. Work on local food systems – Neighborhood fishing, which we allow because ponds can get overpopulated just like forests. We do have to monitor how often it goes on though.

We had one neighbor that began to just come and take fish anytime he wished and we finally had to tell him not to come without permission. Funny but he hasn’t been back since. That was several years ago too.

Our community is great. We have had neighbors fix our lawnmowers and patch our roof totally free of charge. All they want in return is to fish every now and again.

We also swap out garden veggies, like if our potato harvest is great but our green beans don’t fair so well, we will give certain neighbors potatoes for green beans and the likes of that. Just an example of the wonderful neighbors we have.

8. Manage waste- Still trying to remember to throw on compost heap and donated some old furniture to charity.

9. Learn something new – About Rhubarb diseases, mine has what is called Ascochyta leaf spot. See what that looks like here.

Garden Omelet

We are having some problems with one of our ponds. One flow way has a hole in it and dear hubby is here trying to get it fixed.

The way it all works is the drain way from the upper pond flows into the lower pond through this spillway.

The lower pond spills into the pipe we are having problems with and then runs under our drive and into the creek.

We believe he has it fixed, but we must get some rain to allow the lower pond to fill back up to really see.

What does a working man need to get his day going but a “Garden” omelet with home fries.


Just gather whatever may be in the garden. This one has onions, spinach, some freezer tomatoes (from the garden just delayed a bit), and Mexican tarragon.

Place it all inside a pool of beaten eggs in a greased fry pan.
Fold when it becomes firm. Add some cheese on top.
Fry some potatoes to complete and feed your hungry man before a hard days work.

Now I have a question. This is my first year trying to grow rhubarb. Just look at these leaves.

Why do they have holes? Aren’t rhubarb leaves suppose to be poison, so what would eat holes in them? Do they normally grow that way maybe?

I searched the web and even found insect spray to make from rhubarb leaves, so I wouldn’t think insects would be eating at them. Would they? I hope someone can help me.

Here is an insecticide recipe.

Rhubarb Insecticide: Boil up one pound of rhubarb leaves in a few pints of water for about 20 minutes, allow to cool, and then strain the liquid into a spray bottle. Add some dish detergent (not laundry detergent) and spray on leaves to kill bugs like aphids and spider mites.

The above taken from Insecticide Link

PS note added later- I found my problem..

The first indications of Ascochyta leaf spot are numerous small yellowish-green areas on the upper surface of the leaves. Within a week of initial symptoms, the leaf tissue turns brown and dies resulting in angular spots. These spots have white centers surrounded by red zone and then a grayish-green zone. Often the dead tissue will drop out giving the leaves a shot-hole appearance which may be confused with insect feeding.

A second disease problem that has been common this year is anthracnose stalk rot. First indications of this disease are wilted leaves and large, water-soaked lesions on the stems. The lesions quickly enlarge and turn black. The stems may have a twisted appearance and the whole stem may collapse.

Both of these diseases can be controlled with good sanitation practices. Remove and dispose of infected tissue during the summer and after the first frost. In the case of Ascochyta leaf spot, stems with infected leaves may still be harvested and should be taken first whenever possible. Since both diseases overwinter in infected plant tissue, good sanitation practices should control most of the disease problems.

Found at Link on Rhubarb disease

Independence Days Update

I don’t have a lot to update.

You can view Sharon’s update and many others in the comment section here.

Planting – I did finally plant my cilantro babies, and I am letting some go to seed for next year.

cilantro blooms aren’t they pretty? delicate like.

Harvesting – I am still harvesting the same things from last update…OH yeah, I harvested some pitiful excuse called garlic.

pitiful excuse for garlic

I learned something new..don’t plant garlic in the same place next year!

Cook something new and manage reserves -Trying to use up my crabapple jelly from last year I added vinegar to some of it and found out it made a nice salad dressing.

Squash and cucumber are in bloom. Tomatoes and potatoes are getting ready to bloom.


squash blossom

Everything is a little late this year because of the weird weather we had April/May.

Still weeding and watering the gardens and trying to remember to throw stuff on the compost “heap”. I say “heap” because hubby is too covered up right now to build a bin.

Maybe I need to learn some hammer skills?

Independence Days Update.

Here is my very late Independence Days Update from last week. You can find Sharons update here.

1.Plant something – more green beans, more radish, eggplant
2. Harvest something – radish, lettuce, all sorts of herbs
3. Preserve something -mint jelly, froze a large batch of pesto, more herbs dried and frozen
4. Prep something – nothing
5. Cook something – new! mint jelly for lamb, first time I ever did mint jelly although I have done blackberry and crab apple. I thought I might have gotten too much food color in it as I was working, but once finished I had to put it in the window to show off the beautiful color for this photo. Isn’t it beautiful?

Here is the recipe although I only got 3 jars and it claims to make 4 jelly jars. Got this off the net from somewhere I think. I can’t remember.


Mint Jelly

1 1/2 cups fresh mint leaves and stems — washed
4 drops green food coloring — (4 to 6)
2 1/4 cups water
3 1/2 cups sugar
2 Tbsp. lemon juice (in the bottle)
1 pouch liquid pectin — (3 ounce)

You’ll need half-pint-canning jars with bands and new lids and a large cooking pot or canner. Sterilize jars while working with jelly mixture.
Makes 4 jars

*Make sure mint is washed clean. Chop finely. Combine with water in a saucepan. Bring to a boil and remove from heat. Cover and let stand for 10 minutes. To remove the mint, strain through cheesecloth (triple layer) or jelly bag. Add food coloring.

Combine 1 3/4 cups of mint juice, lemon juice, and sugar in a 4-quart saucepan. Bring to a boil over high heat while stirring frequently. Add liquid pectin and continue stirring until you return to a full boil. Boil 1 minute. Remove from heat and fill hot 1/2 pint jars with mixture. Do not fill to the top, leave about 1/4-inch headspace. Place hot lids on jars and screw on bands. Process in boiling water canner for 5 minutes.

6. Manage your reserves– cleaned out freezer and sorted by items
7. Work on local food systems – Gave hay to neighbor for his beef cattle. He had to cut and bale it though. I got my field mowed.

I have probably forgotten many things but that is what I remember. These ID posts have turned out to be good for my motivation and journal skills.

Upside Down Update

I was so excited to begin my upside down project!

I was wanting a smaller tomato to try but could not find what I wanted so I ended up using Jubilee. I hope they won’t be too heavy which was hubby’s concern. I am trying two this year in hopes of next year filling a whole side of my deck.

As you can see here I have lots of deck space to hang them, and since we always worry about our dogs laying on our plants outside of a fence, I thought it would work great. They couldn’t lay on the plants unless they learned to fly.

My biggest concern is that this side of our deck only gets the evening/afternoon sun.

I will have more updates as they grow and hopefully I won’t have to report they came crashing out as they mature and get heavier.

While I am at it I’ll show my sage blooms just because I can.

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