I have been very busy the last few months in the garden and it is starting to pay off.
I have so much growing, four different kinds of tomatoes, tomatillos, jalapeno peppers, three different kinds of bell peppers, two different okra, three different squash, watermelon, honeydew, cantaloupe, rhubarb, eggplant, pickling cucumbers, kale, celery, carrots, beets, plums, peaches, nectarine, blackberries, raspberries, blueberries, strawberries and figs.
I made Carrot Cake Preserves. Love this jar! I like making cup cakes and using the carrot cake preserves in cream cheese frosting. So yummy. That recipe will be taught Aug. 24. I made Roasted Beet Jam. I love using this jar as an appetizer with some good bread and cheese.
The berries came in strong. I had a lot of fun making Blackberry Scrub. This is a very refreshing drink. Great for the summer heat. I made some berry fruit leathers, great snack. I have also made, Blackberry BBQ Sauce. So good on grilled chicken.I bought some cherries from a local farmer and made Blackberry Cherry Jam and Blackberry Cherry Pie filling, Cherry Conserve and my famous Maraschino Cherries.
Someone gifted me apricots which I had a lot of fun with. First I made a pie for us to have that night. Next I made Apricot Mustard that turn out really good I roasted a pork roast and put some on 20 minutes before it was done and had some on the table too. And of course I made my mom Apricot Jam her favorite.
I made some refrigerator pickles with my pickling cumbers and fermented some too. Love it, fast and easy.
The Tomatillo and tomatoes are coming in strong now. I have made Roasted Tomatillo Salsa Verde, Chucky Tomatillo Salsa and made up a new recipe using Tomatillo and Tomatoes turned it into a BBQ sauce.
Don’t miss the next class August 24 at 10:30 here at The farm
We will be making:
Roasted Tomato Jam
Caramelized Red Onion & Fig Tapenade
Roasted Tomatillo Corn Salsa
Carrot Cake Preserve
Lunch and dessert will be served at the end of class.
See you in class
