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 

Feeling Happy

Feeling so happy that I can go out to my garden and get the produce for canning class tomorrow.

February 24 10:30  Here at ” The Farm “

I added a recipe so I can use that big beautiful cabbage. We will turn that cabbage into a fermented Beet Apple Ginger Kraut.

I picked Brussel Sprout the other day so I can add the few that I picked today to make Pickled Lemon Thyme Brussel Sprouts. These pickled Brussel sprouts have a hint of lemon and thyme and make a great snack with a cold beer.

For those gorgeous beet we will make  Roasted Beet Jam. I love beets; the sweet earthy flavor is so good with roasted meats and great with cheese. Place this on your next charcuterie platter. Your guests will be wowed.

For our meal we will have pasta and salad. For dessert we will have pie.

If you would like to attend class tomorrow I have two spots available.

Please text 925-899-1745 or email allinajar2012@gmail.com

 

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