Butternut squash has to be one of the most versatile vegetables on the planet. It’s great as a main dish, side or even dessert. But one of my favorite ways to enjoy this delicious vegetable is in a hardy soup. Juniper is now old enough to eat winter squash, so I recently made a batch of soup for us and a smaller portion for her.
Another year is behind me and I find myself again feeling a little wiser for it. This year I decided to celebrate my birthday by enjoying all of my favorite things – my lovely family, some gorgeous landscapes and u-pick produce. Here is a photo-heavy recap. The first stop on my birthday celebration was lunch at Double Mountain Brewery in Hood River. This small town
Our harvest baskets are bigger than ever this month and we are buried in tomatoes! I am happy to report our later-ripening Brandywines are in full swing. That means we have mounds of Sunburst cherries, San Marzano sauce and fat Brandywines all coming on at once. I have been chained to the canning pot, putting up batches and batches of stewed tomatoes. But don’t think
Ratatouille is a rustic French dish that captures the best flavors of summer and distills them down in a richly flavored stew. It is the perfect recipe to make at the end of summer when you are harvesting everything at once from the garden. The recipe I love best is from the Gourmet cookbook and a version of it can be found on the Epicurious
Every week more and more jars of preserved goodies are added to our cupboard. Canning tomatoes is especially satisfying because I know we will blow through them this winter, as we always do. This year I am putting my efforts toward simply canned tomatoes (click link for recipe!). They are versatile to have in the pantry alongside a few jars of marinara sauce (again, click
Figs are the jewels of summer, only lasting a couple days once picked, and their subtle flavor is something to be savored. But when our Desert King was bent over with fruit, I had to find ways to preserve the harvest before the figs were too far gone. This year I decided to cook up a big batch of Great Aunt Dot’s fig preserves. The
Aronia is a gorgeous small shrub, more tree-like in shape, that produces heavy crops of dark blue fruit. The berries resemble blueberries, but are not nearly as sweet. They are however packed full of nutrients and a great addition to the homestead. The foliage turns a brilliant scarlet in the fall, making is as pretty as it productive. I harvested our one small shrub recently,
Eggs, eggs, so many eggs! With three chickens and four ducks, we are in no short supply of eggs. I came up with a new favorite recipe this weekend to use them up: the Homestead Burger. It’s super simple, but another great way to use up all those chicken or duck eggs you might have from your backyard. Sure, you could call this a “sandwich”.
Figs have to be one the best tasting fruits on the planet. These little gems only last a couple days though once picked, which is why you typically only see dried figs sold in stores. Our amazing Desert King fig tree produces a heavy crop of juicy fruit in late summer. Although most of the figs went into the preserving pot, we were still left