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Wednesday, May 21, 2014

Spicy Zucchini Pickles by Kimberley Hasselbrink

I haven't had any time for show off the progress of our garden nor have I made any yummies in our kitchen to blog about however I found this recipe today and thought, yea!

Etsy.com handmade and vintage goods
photos by kimberley hasselbrink

She writes, "These pickles are a great answer to the annual zucchini conundrum. Infused with dill, a handful of spices and chile flakes in a vinegary brine, they’re not unlike a classic dill pickle in their savory crunch and ability to pucker a face. The heat from the chile is palpable but not overwhelming; those with a taste for face-numbing heat might want to add more chile flakes. Because these are quick pickles (also called refrigerator pickles), they should be stored in the fridge. However, they’ll keep for a long time in there — a couple months, at least. You can also use this brine with any vegetable you’d like. Happy pickling!"
Spicy Zucchini Pickles
1 pound zucchini (or any summer squash)
2 cups white vinegar
1 cup water
4 garlic cloves, lightly smashed
2 tablespoons sea salt
1 tablespoon dill seeds
2 teaspoons red pepper flakes
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon mustard seeds


"Trim the ends off zucchini and slice lengthwise into quarters.
Bring vinegar, water, salt and spices to a boil. Simmer for five minutes, then remove from heat.
Thoroughly sanitize and rinse the jar you’ll use and keep it filled with hot water until you’re ready to use it.
Pack the zucchini snugly in the jar. Tuck the garlic cloves in. Pour the hot brine over the squash. Let the jar sit, uncovered, until it has cooled, about an hour. Cover and refrigerate. They should keep for a couple of months, if not longer."
Here's the link to this very interesting recipe I might just try this summer. Enjoy! 


Saturday, May 3, 2014

2014 Garden

Finally here the time has come. Just a few months ago from seedlings into the ground they go just a wee plant to nourish our bodies, minds, and soul. 

Wednesday, September 25, 2013

I've got a Garden...

With the move I now have a backyard for my dog Freyja to play in but I also have a garden. 
Here's a photo of the work we did yesterday to get our fall greens going. Off in the back is a gate to a bigger garden, but that's not quite ready yet. If you are like me than you know how growing brings out a whole other level of love, compassion, and appreciation. We are truly blessed, and I am very excited to share as we continue growing within. 



Monday, April 1, 2013

Garden bed prep for spring 2013

I Pulled baby carrots from our raised garden beds today. They were planted last year just before the Frost. We are redoing the garden bed getting it ready for this year's harvest. Everything but the new strawberries must go. Tonight we'll be eating a salad. Take that Monsanto! #Grow your own food #sow true seed









Monday, January 14, 2013

Eastern Garden Vegetable Soup



A hearty blend of garden vegetables simmered in stock seasoned with garlic and a unique spice blend. (Medium Spicy - Spicy)
This soup has a surprising flavor when you think of a traditional vegetable soup. It's delicious!   


Ingredients: 


onion
garlic
celery
carrots
potatoes, 
asparagus, 
parsnips, 
yellow squash
red bell pepper
pealed stewed tomato 
brussels sprouts (whole)
cabbage (shredded)
baby spinach

butter

olive oil
tomato paste

stock 
flour
red wine vinegar
sea salt
pepper
garlic powder
ginger powder
curry powder
turmeric powder





Kombucha - How to Make it





What Is Kombucha Tea?
Kombucha starts out as a sugary tea, which is then fermented with the help of a scoby. “SCOBY” is actually an acronym for “symbiotic culture of bacteria and yeast.” It’s very close cousins to the mother used to make vinegar.
The scoby bacteria and yeast eat most of the sugar in the tea, transforming the tea into a refreshingly fizzy, slightly sour fermented (but mostly non-alcoholic) beverage that is relatively low in calories and sugar.
The SCOBY
Let’s talk about that scoby. It’s weird, right?! It floats, it’s rubbery and slightly spongy, brown stringy bits hang from it, and it transforms sugary tea into something fizzy and sour. It’s totally weird. But if you take a step back, it’s also pretty awesome.
There are a lot of theories about why the bacteria and yeast form this jelly-like layer of cellulose at the top of the kombucha. The most plausible that I’ve found is that it protects the fermenting tea from the air and helps maintain a very specific environment inside the jar that is shielded from outsiders, aka unfriendly bacteria.










http://fitlife.tv/how-to-make-kombucha/