Canning Pickle Relish

Saturday was pickle relish day.  After picking some large cucumbers at a friends house and then at my house I decided to can some pickle relish.  My peppers were ready, the banana pepper plant was heavy with peppers and the Orange Globe peppers were bright orange and ready to be picked.  I pulled a few onions from our garden and was ready to get started.  I used the recipe from the  Preserving the Harvest book for Sweet Pickle Relish. 3 qts cucumbers, scrubbed and chopped                                  3 c banana peppers, seeded and chopped 3 c orange ball peppers, seeded and chopped 1 c onions, chopped 8 c water 4 c ice cubes 3/4 c salt 4 t ground turmeric 4 t yellow mustard seeds 4 t whole allspice 6 c distilled white vinegar 2 c raw sugar In a 12 qt saucepan or bowl, combine the vegetables, water, ice and salt; let stand for 4 hours.  Drain and recover with fresh ice water  for 1 more hour.  Drain thoroughly.  Use a food processor to chop the vegetables then put back in bowl. Combine the spices in a cheesecloth bag.  Place the spice bag, vinegar, and sugar in a 4 qt saucepan and heat to boiling.  Pour the vinegar syrup over the vegetable and refrigerate for 24 hours. Heat the mixture to boiling and ladle into sterile jars, leaving 1/2 inch of head-space.  Cap and seal.  Process for 10 minutes in a boiling-water-bath canner. (Makes nine 1-pint...

Sausage & Quinoa Stuffed Yellow Squash

      As you can see, our yellow squash plant is very happy among our mint tea.  It came up from last year and is producing merrily.  So I have been searching for recipes to make with my squash.  I mentioned before making ribbons with the squash by using a peeler and sauteing the ribbons, onions and garlic in coconut oil and seasoning with kelp, sea salt and all-purpose seasoning.   Another recipe I found from www.balancedplatter.com for stuffed zucchini bites.  I adjusted the recipe to use what I have in my kitchen. Sausage & Quinoa Stuffed Yellow Squash – 2 medium-sized zucchini or yellow squash 1 tablespoon olive oil, plus a little extra, if need be 1 small onion, chopped 2 garlic cloves, minced 1/2 cup uncooked quinoa, rinsed 1 cup vegetable broth or water 2 teaspoons fresh thyme 1/4 teaspoon sea salt 1 cup fresh green beans 1 lb turkey sausage 1/4 cup fresh basil, thinly sliced or roughly chopped Salt and Pepper, to taste Preheat the oven to 375ºF. Lightly oil a large baking sheet. Slice off the tops and bottoms of your zucchinis/squash, and then cut them into 1 to 1 1/2-inch thick segments. Stand each segment up on one of the cut sides, and use a melon baller (or spoon) to remove the center flesh. Be careful not to scoop all the way through the bottom and create a hole (if you do make a small one, it’ll be fine). Arrange the hollowed-out zucchini pieces onto your prepared baking sheet so that they’re ready to go. Set aside. Heat up the olive oil in a...

Shopping for Fruits & Vegetables

So, have you heard of the Dirty Dozen and Clean Fifteen in reference to fruits and vegetables?  We as a family try to follow this because of the pesticides, GMO’s and organophosphates that are harmful to our nervous system.  Most fruits I will buy at Trader Joes and Whole Foods, some I can get at the local grocery store too.  The EWG, Environmental Working Group, researches and summarizes the foods that have been exposed to pesticides.  They have come up with the 12 most contaminated fruits and vegetables and suggest that we buy them organic.  They have said,  “Since U.S. law does not require labeling of GMO produce, EWG advises people who want to avoid it to purchase the organically-grown versions of these items.” Dirty Dozen                Clean Fifteen     apples                                                        asparagus    celery                                                          avocado cherry tomatoes                                        cabbage cucumbers                                                  cantaloupe grapes                                                            sweet corn hot peppers                                                  eggplant nectarines(imported)                              grapefruit peaches                                                         kiwi potatoes                                                        mango spinach                                                         mushrooms strawberries                                                onions sweet bell peppers                                  papaya + 2 more crops                                         pineapples summer squash                                          peas kale                                                               sweet potatoes Summer is the easiest...
Be Strong and Courageous

Be Strong and Courageous

Our family is doing an Old Testament study and right now we are reading in Joshua.  Today’s reading really jumped out at me… Joshua 3: 5 & 7  “Joshua told the people, ‘ Consecrate yourselves, for tomorrow the Lord will do amazing things among you.’  And the Lord said to Joshua, ‘ Today I will begin to exalt you in the eyes of all Israel, so they may know that I am with you as I was with Moses.'”   This was especially meaningful to me as friends of our are over in the Ukraine to adopt a 16 year old girl and encountering many obstacles.  May the Lord be glorified for the great and mighty things He will do through them!  A song that comes to mind is an old one that was popular when I was growing up but is so powerful.   Be Strong and Courageous by Michael W. Smith My servant, now your time has come You have a job to do I have a people to be led And a willing heart in you So I give you strength and courage And I’ll hide you in my hand                                                For Joshua, you gotta live for your call Take my people to their land Chorus: So be strong and courageous So be strong and courageous You know you gotta be strong and courageous So be strong and courageous Never should you fear my call Just listen and obey Discouragement need never fall Stand on the words I say You know I led your fathers here And you know I’ll lead you too Inscribe my law into...

Spaghetti Squash

Spaghetti Squash!  We have pretty many growing in our garden this summer,  I can’t wait for these to get yellow so I can pick them!   One recipe I’ve been using for awhile now is   Spaghetti Squash Bolognese   1 spaghetti squash             1 lb ground beef 1 onion, finely diced           4 slices of bacon 1 carrot, finely diced         ½ cup raw milk 1 stalk of celery                 small can tomato paste 1 clove of garlic                  ½ c white cooking wine In a skillet with butter and coconut oil, sauté onion, carrots, celery, garlic until soft then add beef and bacon until browned.  Then add the milk, tomato paste and cooking wine and simmer of med-low heat for 20 minutes.  Serve over spaghetti squash.     Then there was another one I was looking at in my Kindle download Paleo Breakfast Recipes by Diana Hopkins.  It’s called Spaghetti Squash Casserole 1 large spaghetti squash         8 eggs 1 shredded sweet potato        2 T garlic powder 1 shredded red apple              1 T thyme 1 onion diced                          1 T oregano Salt & pepper to taste        2 strips of turkey bacon cut up and sauteed Preheat oven to 400F.  Saute onion in coconut oil then add sweet potato and apple.  Cover and steam slightly.  Whisk eggs together until blended, add cooked sp. squash, vegetables and herbs.  Pour into a 9×13 baking pan and bake for 20-25 minutes.  Serve. To cook your spaghetti squash, heat oven to 425F.  Wash spaghetti squash, cut in half and remove seeds.  Lightly oil the squash with coconut oil and place cut side down in a 9×13 baking dish...