My first major harvest from the garden.
So, I dug out my canning jars,recipes,and Canners to preserve some of the bounty.
I also froze some of the vegetables like the Summer Squash,Zucchini,Bell peppers,Eggplant,and Chard.
I had sage,basil,Rosemary,and Thyme that needed to be dried,and I cut some up in ice cube trays. Add either unsalted butter,or olive oil to use in cooking sauces,Roasted meats, etc. These went into the freezer to solidify covered with wax paper. I put them in freezer bags for easy access when they are needed.
I had to prune the Roma and heirloom tomatoes so I did pick some green tomatoes to make pickles and Chow Chow with. I did have a few cukes,so those were made into refrigerator pickles. I am not sure how many I am may get. The deer have decided they like them too. Sean love the snap peas so those go into a baggie in the vegetable bin. I serve them raw or lightly steamed.
I had tons of Hot banana peppers also. So, those got put up in a hot,spicy brine too.
The pasture just over from me was thick with Blackberries. So I had to have some of those too!
Yes, Thursday of last week,the weekend and today were full of putting food up for the freezer and pantry.
Here are some pictures of what was done. Recipes are after them. I love the garden and putting food from it away for the winter. It is a definite good thing. LOL
|Garden fresh Vegetables from The Ridge|
Chopped up and in the freezer
|Zucchini loaves one for eating,one for freezing|
|Blackberries from the berry patch,and the result 4 pints of jam and a quart let for pie or cobbler|
PICCALILLI RELISH (Chow Chow)
Pickled Green Tomatoes
3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans (optional)
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour