Tag Archives: cooking

Our First Apple Crop

This has truly been a wacky year for food production at the farm. Some things that normally grow in abundance have floundered and some things that have never produced before have done well. Apples were among the crops that did relatively well this year.

We have seven young apple trees of various varieties that we have planted in the past six years, three of which we planted in April of 2011 before we even closed on the property. Each year the apple trees have had had at least some blossoms in the spring but they never developed into more than a few apples. Last fall, as an experiment, I put a small amount of wood ash around the base of three of the trees. This spring nearly all of the trees blossomed heavily so I am not certain how much effect the wood ash had.

In May, when the apple trees were in full bloom, we had several mornings of heavy frost. Since the frost damaged asparagus, rhubarb and grape leaves, I am still stumped that our apple trees were unaffected.

Our honey bees were more that happy to do their part in our apple production, flying from blossom to blossom and tree to tree collecting pollen from one blossom and redistributing a portion of it on the next blossom while they collected their pollen from that one.

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Honey bee – too busy to pose for a picture

Being our first apple crop we didn’t know what to expect and it seems that our apples fell victim to bugs, worms and disease.  Then to add insult to injury the crows  decided to make our apples part of their diet.

A couple weeks ago when my husband was tired of watching our apples being destroyed he decided to pick what might still be good before the crows got anymore. He first brought home a bag of red apples and since I was busy that day, probably cleaning garlic, I put them in the refrigerator and half forgot about them. A couple days later he brought home these golden delicious.

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He had been talking about dehydrating apples or making apple chips for a few weeks so I decided to use the useable part of these apple to make chips.

When I peeled the apples I was pleasantly surprised to see that the blemishes, which I have not positively identified but might be apple scab, were only skin deep. Once I removed the peel there was no evidence of disease.

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I peeled, cored and sliced the apples. I placed the slices in a single layer on my dehydrator trays. Each tray held about four apples.

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I filled up all nine trays and realized I had peeled way too many apples. So I needed to come up with a semi-quick or easy way to use the other half of those apples. Since fruit pies are a favorite dessert here and pie filling freezes well I decided to make apple pie filling.

I know that golden delicious apples are not necessarily a cooking apple so I was happy to find a recipe for pie filling that just called for apples instead of “cooking apples” or a specific variety of apples. Not that it would have mattered because I often change up recipes, substituting what I have on hand for what is called for in the recipe. Sometimes it turns out really well and sometimes not so good. The apple pie filling is in the freezer for now but I am certain that we will enjoy the apple pie that it makes.

The apple chips on the other hand are disappearing quickly. They make a nice snack.

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When I took them out of the dehydrator, after about 18 hours, I packaged each tray of apple chips in a sealable plastic sandwich bag. This way I know that the package contains about four apples or four servings. Then I put the bags in jars for storage. It is important to know an approximate serving size because these apple chips are so good that it could be easy to get carried away and eat way too many. I warned my husband that eating a whole bag at one time was not a good idea, and that you need to make sure you drink enough water when eating dried fruit. He told me that this was a lesson he learned as a kid – the hard way.

A few days ago when I was looking for a side dish to go with the stuffed green peppers I made for dinner, I came across the “half forgotten” bag of apples in the refrigerator.

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Stuffed Peppers

I decided to cook up some apple sauce. I didn’t need a recipe for this because I have cooked and canned apple sauce many times in the past. Although many of these apples had bites taken out of them (crows) and a few had worms in them, I was able to cut away enough of the bad parts and cook up a wonderful dish of apple sauce. To make apple sauce, after I peeled, cored and cut away any bad parts, I put the apples in a pan with a small amount of water. I brought it to a boil then turned it to low and let it simmer until the apples were very soft. I then mashed the apples with a potato masher. I then continue to let is simmer and thicken up a little. There was no need to add sweetener. I put it in a bowl and chilled it before dinner and it made the perfect side dish.

Over the next few months we will be researching natural options for controlling disease and insects on the apple trees with hopes of growing even better crops in the future, and who knows we might even build a scarecrow or two. https://www.todayshomeowner.com/scarecrows-in-the-garden/

Coming Soon…

This is a busy time of year for us. We are wrapping up our garlic season https://donteatitsoap.com/a-year-in-growing-garlic/ and I will be putting up the final post in that series soon. I have created this page that links to all the posts in that series and added it to the menu at the top of my home page so you can read through them at your leisure.

It is also harvest season and along with harvesting food comes preserving it, so I will be writing several pieces on what we are harvesting and how we are preserving it. Check out the pictures below for a sneak peak at what’s coming up.

I will share how we will enjoy this years apple crop.

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Some different methods for making tomato sauce,

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VS

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What I am doing with our beautiful grapes this year,

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And a write about wildlife on the farm – friend or foe.

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To make sure you don’t miss out on these or any future posts you can sign up at the bottom of this page to follow along via email and if you like what you read don’t forget to share it with your friends.

Using Garden Veggies – Two Recipes Worth Sharing

‘Tis the season of vegetables fresh from the garden, so I thought I’d share a couple of recipes that I made last week that we really enjoyed.

The first one was made with yellow squash. Generally it only takes one or two yellow squash plants to produce enough squash that you can eat it every day. More plants will have you sending it home with friends and family or the delivery man, and when no one shows up at your house you might resort to leaving a few on the doorsteps of random strangers and rushing off before you are caught.

With the yellow squash coming on fast and furious, and with no visitors in sight, I decided to look for new recipes for yellow squash. An internet search led me to this recipe.  http://diethood.com/garlic-parmesan-yellow-squash-chips/

I decided to make this (or something similar) as a side dish for our dinner one night. The ingredients were simple –

Yellow Squash cut into 1/4 inch slices

About 3 Tablespoons of Olive Oil

1 cup Parmesan Cheese

1 cup bread crumbs (I used Italian seasoned bread crumbs)

1 Teaspoon garlic powder

I put the olive oil in one bowl and mixed the bread crumbs, parmesan cheese, and garlic powder in a second bowl. I dipped the squash slices first in olive oil coating both sides, then in the bread crumb mixture.

At this point my instructions vary from the original recipe. Rather than a metal baking pan lined with parchment paper, I placed the slices in my 9×13 Pyrex  baking dish. Since I didn’t know if my Pyrex could handle the 450 cooking temperature, I set my oven at 350. I baked them for about 15 minutes flipped each one over and baked for another 15 minutes.

These didn’t turn out crispy like the original recipe, nor did I want them to. Since they were a side dish we would be eating them with a fork not as a finger food. The breaded yellow squash was a delightful side dish.  When my husband repeated several times how good it was and went back for a second helping, I decided this recipe was a keeper and good enough to share with you.

Swiss chard is another garden vegetable that is very prolific. We start picking the green leaves when they are young and tender and they continue to grow back throughout the summer. We sauté them with garlic, use in stir fries and soups and eat raw in salads. If we try to give swiss chard to friends or neighbors they often reply that they don’t know what swiss chard is or have never eaten it. We describe it as being like a hardy spinach. That’s what trigger this next recipe idea.

We do like a good spinach artichoke dip but we don’t grow spinach. I decided to find a good recipe for spinach-artichoke dip and substitute swiss chard for the spinach. I started with this recipe   http://www.food.com/recipe/spinach-artichoke-dip-1209 . I read the reviews and suggestion’s for changes that people made then I came up with this recipe.

1/2 cup grated Asiago cheese

1/2 cup grated parmesan cheese

1 cup grated mozzarella cheese

10 oz. fresh swiss chard finely chopped

1 can artichoke hearts drained and chopped

8 oz. cream cheese softened

2/3 cup sour cream

1/3 cup mayonnaise

several garlic cloves minced equal to about 2 or 3 teaspoons

about 1/4 teaspoon crushed red pepper flakes

I mixed together the first 5 ingredients in one bowl and mixed the last 5 ingredient in a second bowl. Then I mixed the two mixtures together. I put it in a one quart casserole dish and baked it at 350 degrees for 30-35 minutes.

We ate this with tortilla chips. “That’s really good” was my husbands response. He was right. “I’m not sure I will ever want to order spinach dip at a restaurant again” he said. We both had seconds and left overs were eaten the following day with lunch. Can you make it and freeze it he asked me last night, and I am planning on doing just that later this week. Obviously this is another recipe that I want to keep around, and in recording it here I have accomplished that and shared it with you as well.

If you decide to try either of these recipes please let me know what you think by leaving your comments on this page, and if you have a recipe that is worth sharing I would love for you to do so.

 

A Garden Dinner

Over the last week we have been so busy with digging and storing garlic to dry that some of the things we would normally do fell by the wayside. Two of those things include planning and preparing a good dinner and tending the garden. We finished up the garlic tasks yesterday morning and decided it was time to play catch up. My husband worked in the garden – weeding, harvesting, and thinning rows. He brought home a nice size bag of fresh veggies that we decided to incorporate into our dinner. I cleaned the veggies and prepared them for our meal. This is what was on the menu. All of the vegetables and herbs were home grown.

Salad – Three types of lettuce, radish, cucumber

Salad Dressing – Basil, oregano, parsley, rosemary, garlic, onion powder, sea salt, olive oil, red wine vinegar, white wine vinegar

Garlic mashed potatoes – I minced several cloves of garlic, mixed the minced garlic with 1/2 stick of butter, then mixed it into the mashed potatoes.

Baby beets with beet greens – The beets in the garden needed to be thinned so even though the beets were only about 1 inch my husband brought them home. After cleaning them I trimmed the long roots off the cut the leaves off leaving a couple inches of the stem attached to the beet. I put the greens and the beets in the steamer and cooked until the beets were tender.

Grilled pork chops – Since we don’t raise our own pork (yet) the pork chops were not something we produced, but they were seasoned with minced garlic and fresh dill. They complimented our garden dinner nicely.

My husband and I MMM’ed and wowed as we ate our dinner and even after dinner we continued to rave about how much we enjoyed the meal. We could truly taste the nutrition in the foods we were eating. Honestly, my favorite fresh garden vegetable is probably potatoes. They have flavor and texture that I have never found in store bought potatoes and are definitely worth the work it takes to grow them.

If you are growing a garden this year I hope that you too are enjoying the fruits or vegetables of your labor.

Tonight’s menu will include potato salad, sautéed swiss chard with garlic and grilled Italian sausage.

A Year In Growing Garlic Part (VIII) Garlic Scapes

It’s time to start cutting the scapes. The music garlic has formed scapes and we want to cut them while they are still young and tender.

What are garlic scapes???

They are the seed heads produced by hardneck garlic varieties. They appear in the spring, and if left to grow they will flower and produce dozens of tiny garlic bubils (seeds). Most growers cut the scape off the garlic plant in order to allow the garlic to put more energy into growing a bigger bulb. If cut early the scapes are tender and delicious. They are said to have the same nutritional value as garlic bulbs, and although they possess a milder flavor when cooked, they are a culinary delight. They are great roasted, grilled, stir fried or used raw in dips, salads and pesto. To discover great garlic scape recipes simply do an internet search for garlic scape recipes or try the pesto recipe at the bottom of the page. They are only available for a short time in the spring but can be preserved by freezing or pickling.

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The above is a photo of a garlic scape forming. If allowed to grow it will probably form a second curl before straightening up and forming a seed head on top.

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This photo is some of the scapes I cut last year.

Garlic Scape Pesto

Ingredients:

1 cup garlic scapes (8 or 9 scapes), top flowery part removed, cut into 14-inch slices
13 cup walnuts
34cup olive oil
14to 12 cup grated Parmesan cheese
12 teaspoon salt, or to taste
Ground black pepper

Method:

1. Place the scapes and walnuts in the bowl of a food processor and blend until well combined and somewhat smooth. Slowly drizzle in the oil and process until integrated.

2. With a rubber spatula, scoop the pesto out of the bowl and into a mixing bowl. Add Parmesan and salt and pepper to taste.

3. Keeps for up to one week in the refrigerator. Also freezes well; the cheese can be added to the pesto after it has thawed.

Makes about 34 cup.

Garlic scapes are only available for a few short weeks in the spring. If you are looking for scapes sent me an email at ruth20012001@yahoo.com.