Wow, October. I can’t believe it. These last few months have gone by like a flash. Between having family and friends here visiting and the garden overflowing with food, I have been very busy in the kitchen. I of course I did a lot of canning, but I also prepped meals to put in the freezer and some fermenting and dehydrating.
My daughter came for a visit with her beautiful baby girl and almost 40 pounds of tuna to can. We spent the weekend canning tuna ( making great memories ), some of it we did with salt and water and the other jars had jalapeno peppers with olive oil. She also brought the fish bones for me, so over the course of 2 days I made fish stock. This will make some great clam chowder and Portuguese fisherman stew.
Some new recipes were created with all the beautiful produce from the garden. Like fermented banana peppers and fermented cucumbers, a wonderful new hot sauce with tomatoes and banana peppers and jalapeno peppers, Ratatouille pasta sauce, red wine pizza sauce, pepper mustard relish, a honeydew rosemary jam and cantaloupe rhubarb jam.
Even my fig tree got in on the action by giving me figs the size of my hand. I had a lot of fun with them and made fruit leathers, fig bourbon mustard, jam and my version of fig newtons that were to die for. I can’t wait for next year since I have a few more recipes in my head that involve figs.
I have been busy getting the summer crop out and putting in the fall crop. So far I have carrots, onions and beets in. As soon as it is a waxing moon I can then plant vegetables that have the crop above ground.
How is your garden, and what did you can this summer? Happy Canning.
Well as you can imagine I’ve been very busy this Holiday Season
We had a house full of family, good food and much love.
I hope you all had a wonderful holiday season too.
Up coming class here in (Ione) Jan. 30, we will be making Vidalia Onion Conserve. This is an amazing appetizer waiting in a jar.
Also Sliced Apples with Black Pepper & Rosemary, which is wonderful with pork. We will be preparing our lunch around what we have canned.
The next class Feb. 6th I will be back at Ace Hardware store “The Kitchen at Alamo Hardware” 3211 Danville Blvd Alamo phone 925.837.2420 ext.313
We will be making Raspberry Milk Chocolate Jam, Pickled Beets with Orange slices and Fermented Sauerkraut getting you ready for St Patrick Day in March. Call The Kitchen and make your reservation.
The next class will be Feb. 27 here in (Ione) we will be making Penny’s Cheesecake. This is an amazing cheesecake with no cream cheese. If you are a cheese lover, you need to come to this class! We will be making Ginger Pears to place on top of the cheesecake. We will have lunch and of course dessert.
The next class will be March 26 here in (Ione) we will be making Rosemary-Mint Jelly; very yummy on a rosemary biscuit or when served with lamb. Then a Vanilla Bean Caramel Apple Syrup. This is great on ice cream, in yogurt and on pancakes too.
The next class April 23, I will be back in Alamo @The Kitchen at Alamo Hardware 3211 Danville Blvd Alamo phone 925.837.2420 ext.313
Getting you ready for Cinco De Mayo, we will be making Fermented Pico De Gallo, Watermelon Hot Sauce and Papaya-Mango Salsa. Call The Kitchen and make your reservation.
To make a reservation for classes in Ione please use pay pal and email me. Thank you.