It’s been busy here, how about with you?
I was sick for a week and then got to play catch up on all I had missed while lying on the couch. I went olallieberry picking and also took a drive to pick up a big box of apricots.
We had a hot week so the fruit that was supposed to be jam is now waiting patiently in the freezer instead.
Scout camp is coming and I’ve been busy preparing for that – sewing patches, making camp neckerchiefs and sewing the patrol flag. It’s been taking up what little quilting time I had left. I’m hopeful next week after camp is over I’ll get to quilt again.
Our veggie box came a couple days early because of the 4th holiday. That made it seem like we were really behind in eating up our produce around here so I tried a few new to us things.
Beet chips made in the oven. They do get pretty crispy like potato chips. My husband thought they tasted like Terra Chips. I used this recipe but I didn’t bother with the baking sheet stacking. Instead I flipped the chips over halfway through baking and they were plenty flat with fewer pans to wash.
I pulled out the dehydrator and dried our abundance of kale, leeks, turnips and bell peppers following these directions. The other night I roasted up some potatoes and added a scoop of this to them before popping them in the oven and it was yummy. Definitely a tasty and clever way of storing up veggies for another day.
I got a new preserving book and it is awesome! Even though I’m still in the middle of reading it I couldn’t resist trying a couple of the recipes right away. I made a batch of cucumber refrigerator pickles and because we are swimming in carrots a batch of pickled carrots as well. We took them to my sisters on the 4th for sharing.
- 1¼ lb carrots, peeled and sliced into ¼” coins
- 1 small red onion sliced
- 1 fresh jalapeno peppers sliced
- ¼ t cumin seeds
- 2 cloves garlic, peeled
- 1 C white wine vinegar
- 1 C water
- 2 t kosher salt
- ¼ t black peppercorns
- 1 t oregano
- Toast the cumin in a hot pan until fragrant. Pour the cumin into a quart size jar along with the garlic cloves.
- In a saucepan bring to a boil the vinegar, water, salt, peppercorns and oregano. Add the onions and peppers and remove from heat. Set aside.
- Place a pot of water, large enough to hold all the carrots, on to boil. Add salt to the water and stir in the carrots. Cook the carrots for 2-3 minutes and drain.
- Add the drained carrots to the vinegar mixture and give it a stir to combine. Carefully transfer everything to the jar. Cover the jar and refrigerate for 2 – 3 days before eating.
- – marcella