What A Summer!

All In A Jar’s summer was packed with fun, planting the garden, watering the garden, harvesting a lot of food ( be careful for what you wish for, LOL ) and preserving. When I say preserving I mean Canning, Fermenting, Dehydrating, and Freezing. 

Let me tell you what I made with all this beautiful produce from the garden and what people brought me. This may give you some inclination of why you didn’t hear from me that much. 

Last year I had an abundance of eggplant, this year it was tomatillo.

I had fun with the tomatillo. I canned and froze many versions of Salsa Verde. I even made two new recipes using them. I made a chutney and pickled some of them. On average I would get 3 pounds of tomatillos a day. 

  

With the blackberries, I made a Scrub Drink. A scrub drink is fruit, sugar, vinegar and a little time. It is delicious and refreshing. Add some sparkling water and ice and you have a great health drink. You can make it into a cocktail too. 

Blackberry BBQ Sauce is yummy on chicken and ribs. 

Blackberry Strawberry Jam, Blackberry Plum Conserve, Blackberry Jam, Blackberry Cherry Pie Filling, and bags of frozen Blackberries.

 

My fig tree gave me big beautiful figs. I made Fig Jam, Fig Newtons, Caramelized Red Onion Fig Tapenade and Fig Mustard, Dehydrated Figs and bags of Frozen Figs. 

The okra was seven feet tall. We ate a lot of fried Okra and I pickled some too. 

I planted German Pink Tomatoes. The plants were big and beautiful. Not too many tomatoes. I planted two different cherry tomatoes, one was Yellow Gooseberry. Very tasty and they were the size of a ping-pong ball. The other was Rosella and they were small and dark color with a nice taste. Then I had three cherry tomato plant volunteers show up in the okra bed. They were small orange and red cherry tomatoes that were delicious. We call them garden candy. I also planted Roma tomatoes and they did very well. With the Roma I made Red Wine Pizza Sauce, Roasted Garlic Marinara Sauce, Basil Garlic Pasta Sauce, Ketchup, Diced Tomatoes with Jalapeno Peppers, Mex Mix, Salsa, Hot Sauce, Roasted Tomato Jam, and Dehydrated Tomatoes in Olive Oil. 

One day I got five pounds of cherry tomatoes and made Bourbon Tomato Jam. The cherry tomatoes keep coming in strong, so I made Cherry Tomato Caramelized Onion Spread. 

I made a few Tomato Pies too. 

My carrots did well too. I made Carrot Cake Preserves. I love making frosting with this jar and Pickled Carrot sticks.  We had Carrot Moroccan Salad quite often. 

Had a lot of fun with onions too. Onion Conserve, Onion with Rosemary, Hot Pickled Red Onions. 

My Jalapeno Peppers did just ok. I used them with my tomatoes and got to do a few batches of Pickled Jalapeno.

The strawberries are still coming in. We mostly eat them as we pick them. I did use some to make Strawberry Peach Jam and Strawberry Raspberry Jam.

I was surprised on how many peaches I got from my tree. First, let me tell you how wonderful it is to eat a peach ripe from the tree, WOW. Peach Pie Filling, Peach Conserve, Peach Chutney and Peach Jam.

Cucumbers did better this year than last. I got to make Fermented Bread and Butter Pickles, WOW those were good. I made some Pickles too. 

Raspberries have been fabulous. They came in May and came back in August and still coming in. We had them on ice cream, in yogurt and I made Raspberry Strawberry Jam and Mix Berry Jam. 

The blueberries did well too. I made Blueberry Jam and Mixed Berry Jam. 

Someone gave me plums. Plum Jam, Plum Chutney and Dehydrated Plums. 

Another person gave me apricots. Apricot Pie Filling, Apricot jam, Apricot Cherry Chutney and Apricot Mustard. 

   

I bought cherries from a local farmer. Cherry jam, Cherry Pie Filling and Maraschino Cherries. 

My Son-In-Law brought me tuna. I spent two days canning tuna. Most of it has Jalapeno peppers . It is out of this world! Once you have homemade canned tuna you can’t go back to store bought. 

Wow, I wasn’t tired doing all that work but after writing it that was a lot of work. Now you know why you didn’t hear from me all summer long. 

I will be working on the class calendar soon. Please let me know if you would like to learn something new. 

See you in class 

It Is Time To Visit The Farm

 

I have been very busy the last few months in the garden and it is starting to pay off. 

I have so much growing, four different kinds of tomatoes, tomatillos, jalapeno peppers, three different kinds of bell peppers, two different okra, three different squash, watermelon, honeydew, cantaloupe, rhubarb, eggplant, pickling cucumbers, kale, celery, carrots, beets, plums, peaches, nectarine, blackberries, raspberries, blueberries, strawberries and figs.  

 I made Carrot Cake Preserves. Love this jar! I like making cup cakes and using the carrot cake preserves in cream cheese frosting. So yummy. That recipe will be taught Aug. 24. I made Roasted Beet Jam. I love using this jar as an appetizer with some good bread and cheese. 

The berries came in strong. I had a lot of fun making Blackberry Scrub. This is a very refreshing drink. Great for the summer heat. I made some berry fruit  leathers, great snack. I have also made, Blackberry BBQ Sauce. So good on grilled chicken.I bought some cherries from a local farmer and made Blackberry Cherry Jam and Blackberry Cherry Pie filling, Cherry Conserve and my famous Maraschino Cherries.  

Someone gifted me apricots which I had a lot of fun with. First I made a pie for us to have that night. Next I made Apricot Mustard that turn out really good I roasted a pork roast and put some on 20 minutes before it was done and had some on the table too. And of course I made my mom Apricot Jam her favorite. 

I made some refrigerator pickles with my pickling cumbers and fermented some too.  Love it, fast and easy.

The Tomatillo and tomatoes are coming in strong now. I have made Roasted Tomatillo Salsa Verde, Chucky Tomatillo Salsa and made up a new recipe using Tomatillo and Tomatoes turned it into a BBQ sauce. 

Don’t miss the next class August 24 at 10:30 here at The farm

We will be making: 

Roasted Tomato Jam

Caramelized Red Onion & Fig Tapenade

Roasted Tomatillo Corn Salsa

Carrot Cake Preserve

Lunch and dessert will be served at the end of class. 

See you in class

 

 

 

Special Class Special Price

Looking for students to fill this class. We will have a snack at the begin of class then starting canning two recipes. You will go home with a jar from each recipe and the recipe. We will have  lunch at the end of class.

I have reduce the price for this class to $45.00. Please use the pay pal on the website or email me to reserve your spot in class. Limited space, please reserve asap.

June 16th 10:30 Here at “ The Farm “
Apricot Berry Jam, you can never have too much jam in the home. You will want it on toast, yogurt and ice cream, etc.

Plum Berry Conserve, If you haven’t made a conserve yet you need to try this one. A conserve is sweet, thick and yummy. It can be used as an appetizer on ice cream and in yogurt.

For the meal, we will have pesto pasta salad and for dessert ice cream with jam.

See you in class,

Penny

allinajar2012@gmail.com