Cabbage Cabbage Cabbage

People have been asking, ” What do you do with so much cabbage.” Well let me tell you. Some of my cabbage weight as much as  5 1/2 pounds. I have made many cabbage rolls for the freezer, soup for the freezer . I made many different sauerkraut. We have had two different coleslaw salads. Shredded cabbage in fish tacos. My husband has put it in his smoothie. I assure you none of it has went to waste. I’m proud to say.

This is what I have been up to. Please let me know what you have been growing and preserving.

Happy Canning.

See you in class

Many Ways To Use Marmalade

When I’m teaching a class I’m asked one question quite a bit; how should I use this jar? Well, when it comes to Marmalade there are many ways to use that jar. I know a lot of you are canning away with citrus. So here are a few ideas of what to do with those jars. 

 Marmalade works well when spread on roasted chicken or turkey to create a simple, sweet glaze. I like using my Meyer Lemon Rosemary marmalade for this one. 

 Pork Loin: Instead of using a chutney on your pork try some marmalade. I like using my Red Onion Marmalade for this one. 

Rice and grains can be so boring, so add some  marmalade. It adds a little hint of sweetness and interesting texture. My Orange Marmalade is great for this one.

 

 Wake up the most common vinaigrettes with a dollop of marmalade. I use my Orange Red Wine Marmalade for this.

Use it to dress up an Appetizer Plate.  Crackers, cheese and a good marmalade make for a  delicious appetizer spread. My Ginger Zucchini Marmalade is perfect here.

 

Make a glaze for Salmon. Just add a little soy sauce with the marmalade. I like using my Grapefruit Marmalade. 

If you make  flatbread-type pizzas at home, try marmalade, blue cheese and prosciutto next time. All In A Jar’s Meyer Lemon Cranberry marmalade is excellent for this dish. 

How about a grilled cheese sandwich with brie cheese? My Apricot Marmalade is delicious on these sandwiches.

You can use it to bake with too. I have put it in breads and muffins. The other day I made corn bread muffins with my Meyer Lemon Rosemary Marmalade. I put 1/4 cup marmalade in the muffins and made a glaze for the top of the muffin. They must have been great. I only got one. My husband is the suspect here. 

I bet you didn’t know there were so many different kinds of marmalade.

What’s your favorite way to use marmalade?

See you in class

Happy New Years everyone!

 

 

 

 

A lot has happened since the last time I blogged; holidays have come and gone and I hope they were wonderful for you and your families!

We are already into the new year and I’m so excited to share new recipes with you. There are so many that I love, it makes it hard to choose which recipes I am going to include in the upcoming classes. In fact some of the classes will have three recipes instead of two!

I had so much food from the garden this past year and it tested my ability to not waste food. I made meals for the freezer, canned and dehydrated some of the produce from the garden and of course we ate a lot. I most have given away 100 pounds of eggplant. LOL.  I’m planning on giving some meal planning tips in future blogs to let you in on what I learned along the way. This year I will also be including fermenting, pressure canning, dehydrating and making shrub drinks into some classes along with my “classic” recipes.

The garden is doing very well this season and I’m looking forward to starting classes picking produce to use in the recipes we are making. To see the awesome recipes being offered, please go to the 2019 classes page!

If you can’t make it out to The Farm, I also love teaching at The Kitchen in Alamo! It’s a gourmet kitchen in the Alamo Ace Hardware store and they want me back teaching in March or sooner. You can sign up for a scheduled class or private taught by me at The Kitchen – Just call Diane at 925-837-2420 to set a date. If you want to see me at The Kitchen more often let them know so we can make it happen!

See you in class