Food storage, Meat Animals, Recipes, Vegetables

Duck Broth

A few weeks ago, River helped some friends slaughter meat ducks. We got a duck, yummy, the necks for broth, and the livers, hearts, etc.

River loves liver, usually we invite my grandmother over who also loves liver when we make something like this. The boys and I don’t care for it.

Using my insta-pot, I put leek greens from our garden, parsley from a friend and duck necks in the pot and added water. I don’t usually add salt or pepper until i am using the both in a recipe. I covered my pot, made sure the vent was closed and set it for an hour.

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This will be broth soon!

When it is done, I will strain the broth and store it in 1/2 gallon jars in the fridge. This time of year, I make one or two soups a week. It always tastes good on a chilly day and I heat some up for River and #1’s lunches and put it in a thermos for them, so nice to have a hot lunch when it is cold outside.

Duck necks have a lot more meat on them then chicken necks! I think there were 6 necks in the bag and I got almost a quart of meat from them.

Yummy, nutrient dense, broth in an hour. I had already cooked some pumpkins that were not going to store in the pot this morning and roasted some of them in the oven. On the docket for dinner tonight, Roasted pumpkin and black bean soup. I will be putting the steamed pumpkin in 2 cup jars in the freezer for future pies and puddings, muffins or anything pumpkin!

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Roasted Pumpkin
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Steamed Pumpkin
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Food storage, Recipes, Vegetables

Filling up the pantry and a Salsa Recipe

This year it is taking me awhile to fill the pantry. I have had an over abundance of summer squash so I have made about 21 jars of summer squash relish. In the past I made zucchini relish, but alas, only one zucchini this year (for real, only one and on a volunteer plant)

I made Mustard Pickles with an old family recipe, it calls for little onions and cauliflour. I did not have either of those so I just made it with cukes, I am sure my grandmother would be horrified by this, sometimes you just have to use what you have and go for it…

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I have celiac disease so I just omit the flour in the above recipe. This recipe is from a booklet of recipes that were given to me when I married Trace’s dad from the Lynch side of the family. Many great family treats are in here, some of the recipes actually say call your Nanny Lynch for additional instructions. All well and good, except that my grandmother has passed on.

I also have our five quarts of peaches, I am still annoyed by the lack of peaches on the shelf, they have already been earmarked for birthdays, I actually wrote names on them so there would not be any confusion.

I have also canned 25 quarts of applesauce. We have already eaten some of this so clearly we will need more. Saturday is supposed to be apple picking day for us. Hopefully we will get all the apples we need for another 75 quarts of sauce. 100 quarts is our goal this year as we didn’t have a lot of peaches or blueberries.

I got a fantastic recipe for salsa from Eli at Mahalo Farm, it is the best salsa I have ever canned, yummy! I canned 21 pints of salsa, we also ate quite a bit of salsa that I didn’t can.

The original recipe was from a cookbook, I just have a photo copy which Eli and I have both modified to make a super tasty snack.

Basic Tomato Salsa

Makes about 4-1 pint jars (obviously I made about 6 times this recipe)

6 cups tomatos (about 3 pounds)

2 cups yellow onion (about 2 medium onions)

1 cup chopped red bell pepper (1 large pepper)

1/2 cup cider vinegar

1/8 cup sugar

3 jalapeno peppers

4 garlic cloves

1/4 cup lime juice

1/2 tablespoon salt

1 cup fresh cilantro

I put everything that needed to be chopped into the food processor and pulsed it. The kids love that part. The original recipe is to just chop it all. In a small batch that is okay, when you are making a big batch it.takes.forever. save yourself some time and agrivation and use the food processor,using it on pulse makes it a little more chunky.

Combine all ingredients except the cilantro in a large pot and bring to a boil. The original recipe says to simmer for 10 minutes. Both Eli and I found that we needed to simmer it for much longer to get all the flavors to combine nicely. I would say simmer and taste until the texture and taste seem to be what you are looking for.

I am not going to give all the canning directions here, just the time in the canner, the recipe calls for a 15 minute water bath for a pint jar.

I forgot to add sugar to my second batch, the salsa is still good, but it is lacking a tiny bit of the pizzaz the first batch had.

Enjoy the last bits of summer and the cooler nights! Can on friends!

What is your favorite thing to can?

Food storage, Recipes, Vegetables, What’s For Dinner

Roasted Pasta Sauce

I made my first batch of pasta sauce yesterday. I usually have more than this made by this time, my tomatoes have been ripening so slowly that I have been cutting them up and freezing them until I get a nice big batch.

This batch I made with fresh tomatoes and red peppers that I bartered for from Eli at Mahalo Farm, she wanted summer squash so she could make fresh ratatouille to freeze. Since we are tired of eating summer squash at this point I was happy to make a trade! We have many peppers coming along, but we have only had one red one so far and the red ones are far tastier then the green ones in my opinion.

A few years ago i discovered that I did not need to boil away my sauce, I could cut the veggies in big chunks, roast it, pour it all into a big pot and use the stick blender since my boys prefer smooth sauce to chunky sauce. This tasted so good that I have not tried to make it another way since.

Since I am a fan of using what we have and not having to buy what we don’t, this batch of sauce had tomatoes (a mix of heirloom, paste and whatever else was ripe in the garden), Mahalo Farm red peppers, garlic, basil, a little balsamic vinegar, olive oil, salt and pepper. I gave it all a rough chop and tossed it in the pan, stirred to distribute the olive oil and put it in the oven at 450 for about an hour, stirring every 20 minutes to prevent burning.

Ohhhh the house smelled so good. When I have lots of tomatoes earlier in the summer, I use the back porch kitchen so the house doesn’t get too hot. This time of year, having the oven on feels really good, we have a small house and just making the batch of sauce today warmed it right up.

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Seconds! Because I forgot to take a picture of the firsts!

I didn’t even bother canning this batch, we had pasta for dinner last night and I am going to make the rest into tomato soup for lunch today by adding some milk and cream. So delicious! River said it was so yummy he didn’t even miss the meat. That is saying something lately as I have been very distracted and my meals have not been up to my usual standards. I actually burned baked beans the other day folks….that took some doing let me tell you!

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This is after we ate dinner, there was a lot more sauce in the pot.

How do you make your tomato sauce?

 

Recipes, Vegetables, What’s For Dinner

Tomato and Bread Salad

This post contains affiliate links.

My sister in law works at a local farm and the other day she gave us some beautiful tomatoes. (Ours aren’t even close to ready yet, but they are looking good.)

I had some stale Wildflours bread (I am not even sure how that happened at our house, usually we eat it so fast it doesn’t have time to go stale) and I had some mozzarella cheese in the refrigerator.  All the foods to make a perfect tomato salad.

I used garlic scapes, beautiful tomatoes (I don’t even bother buying them at the store during the winter because they taste like cardboard, so these first tomatoes of the year are a real treat!), my stale bread, which lesson learned, I should have toasted up a bit first, mozzarella, fresh basil, a little olive oil and balsamic vinegar (see the link below for the balsamic vinegar that we use, so delicious!),  a little salt and pepper and a few minutes of waiting to let the bread soak up all the yummy flavors (only a few minutes because I was fairly impatient to try it), and viola, yummy deliciousness in just the amount of time it took to chop the food and toss in a bowl.

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In hind site, adding chopped bacon would have been a good way to get some protein in here and would have made this taste like a BLT in a way. Ohhh, try that and let me know how it tastes!

We ate it right up, no leftovers with this meal.

The perfect summer treat!

Farming, Recipes, Vegetables, What’s For Dinner

What’s for Dinner? New Potatoes and Peas

‘Tis the season for new potatoes and peas. If you have never had a fresh new potato dug from the garden or a local garden, do yourself a favor and go to the farmers market to get some. There is no comparison between a freshly dug new potato where the skin is peeling off and a potato that has been saved for storage. They are fresh, they are crisp, they are amazing. Slice one and cook it up with a couple garlic scapes. You won’t believe how good it is!

 

My dad’s family is from Northern Maine, potato country, and this is a recipe that we have eaten since I was little. My grandmother used to make it every time we went to Limestone.

Step one: get the children to stop eating all the peas before they get to the house…

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Everything looks so fresh and yummy!

Step two: Clean your potatoes gently, the skin is tender so you don’t need to peel it or anything. Just wash gently and chop the potatoes into bite sized pieces, better yet, get your children to help you, our five year old is a pro.

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The photo is a little steamy looking…so, so good, just imagine the creamy, buttery, salty, new potato taste.

Boil potatoes gently in water until mostly cooked. Add your fresh peas and cook for about three minutes. Drain the water and add cream and butter, bring to a simmer. Add salt and pepper to taste and stir gently. At this point your potatoes will be gently cooking and should be almost done.

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These are actually the left overs, they are so good, my boys even like them cold…

The best way to eat this dish is by mashing your plate of peas and potatoes together so they absorb as much of the buttery cream as possible. So delicious, if I had a photo of me eating my first bite of the year I would post it, I’m sure it would have shown a look of pure pleasure…

We had this as a side with lobster…so tasty!

Recipes

Rice Salad

I had a few of my friends over the other night for a ladies get together. We have known each other for years and they are some of my besties! I was a little at a loss of what to make as I hadn’t been to the store lately. So I looked at the pantry and the garden, what could I create?

I came up with a rice, sheep sorrel, spinach salad with chive flowers on it and a lemon, cider vinegar, garlic dressing. It was a tasty treat and I could have eaten the entire bowl myself.

I generally order my rice through amazon in 25 pound bags. I like to get a rice grown in the USA and Lundburger has a rice that is growing on fields that aren’t organic yet, but are in transition. This rice is less expensive then the organic rice, but I know they aren’t applying chemicals during production, which makes me feel good about it.

I had saved the large sheep sorrel patch that was in the row between our peas and beets in the garden. People may have thought I just left a strange bunch of weeds in my garden, but I was really just saving my sheep sorrel for salads! Sheep sorrel is a tasty treat that tastes lemon-y, it adds a lovely flavor to a salad of greens and to this rice salad.

Enjoy!

Recipes, What’s For Dinner

What’s For Dinner: Italian Sausage Sliders

I asked the boys to help with meal planning this week, T’s first choice was Italian Sausage Sliders.

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Sliders without the tops on them.

I sliced up several potatoes about a quarter inch thick, then I fried them up in some sausage fat in the fry pan to use for buns, because we are a gluten free household we often have to come up with alternative solutions for bread. I have also used sweet potatoes for this meal and they are even better.

I served this with oven fries and a salad. I heated the oven to 475 degrees while I washed and sliced up the potatoes. I soaked the potatoes for about 10 minutes and dried them with a cloth then put them in the pan with olive oil, salt and pepper and stirred them around in the pan. I baked them for 20 minutes, stirred them and baked them for another 20 minutes. They were crispy on the outside and yummy soft on the inside.

I forgot to take the sausage out early enough so I sliced my slightly frozen sausage and cooked it the size and shape it came out, normally I would try to make them about the size of the potatoes that we were using for buns before I cooked them.

I served them with some homemade mustard pickles, (I have to admit they aren’t as good as my Nanny used to make, I will try again this summer. ) and ketchup. They were delicious!

The salad was leftover from the day before, it had lettuce, kale, swiss chard, basil, cilantro, and sheep sorrel in it, all from the farm. I dressed it with Olive oil and balsamic vinegar (this is the best balsamic vinegar I have found, I have tried to buy it in bulk from our local stores, but it has been less expensive on amazon. Don’t be fooled, it must be the reserve bottle, not the regular bottle, I can usually find the regular bottle at the store.

This was a delicious meal, every one enjoyed eating it!

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Topped off!