DIY Pear Chips: A Delicious Way To Preserve Home-grown Pears
Posted Oct 13, 08 -Filed Under Garden, Happenings At Our House, recipes | Leave a Comment
I made these from the pears growing in my yard.
When we moved into our house, we were lucky to find that the previous owners had planted a pear tree. But what to do with all the pears? -dehydrate! I love these dried pear chips. I think they taste even better as chips: probably because the flavor concentrates when dried. The nice thing about dried fruit is that it is very portable. Also, they are a healthy snack to give the kids.
How to: cut off the top and bottom of the pear and thinly slice. No need to peel. You can dry the slices in a food processor but I don’t have one yet. I lay out the fruit in a single layer on cookie sheets and put the trays in the oven set very low. It should heat the air but not cook them. Store the dried chips in a covered container. They don’t need to be stored in the fridge but I often do because they last longer.
The purpose of this post is to inspire you to make some of these tasty treats yourself.
Blueberry Crisp Made From Locally Grown Blueberries; From Our Backyard
Posted Aug 12, 08 -Filed Under "Green" Living ideas, Garden, Happenings At Our House, recipes | Leave a Comment
summer
Glorious blueberries!
We were very excited this year when we finally had enough blueberries from our bushes (at one time) to make a blueberry crisp. I’ve been waiting many years for our bushes to get big. In the past at best we would get handfuls per day. I can’t wait until next year when I hope to have all we can eat with many more to freeze besides. That last sentence reminds me of one of my most favorite children’s books, Blueberries for Sal by Robert McCloskey. You might want to check it out.
If you haven’t tried it, try freezing some blueberries. We call them popsicle berries: for a cool treat pop one or two in your mouth. Delightful! My kids beg for more.
Go ahead, plant some blueberry bushes is your yard and invest in your future.
Blueberry Pickers
I was going to get a picture of the crisp when it was fresh out of the oven but it was gone so fast I missed my chance. I enjoyed this dessert even more because I knew that the berries came from our back yard.
BLUEBERRY CRISP
Blueberries- enough to fill the pie crust, ¼ cup organic sugar, and 2 Tbs. cornstarch then 1 Tbs. fresh lemon juice (Sugar, cornstarch and lemon are optional.) I usually skip the extras here.
Combine (with a pastry blender) 1 cup organic unbleached flour, ¾ cups organic oats, ¾ teaspoon ground cinnamon, ½ cup packed organic brown sugar and ½ cup (1 stick) cold organic butter.
Tend your blueberry bushes all spring and in the summer when they become dotted with flavorful blue dots, go out in the yard and pick enough blueberries to fill the pie pan. Bring them inside, wash and remove any stems. Preheat oven to 375 decrees F. If it is important to you to thicken the blueberry juice and add even more sweetness, stir granulated sugar and cornstarch and then lemon juice with the blueberries. Put the blueberries or blueberry mixture into a pie pan.
I use a hand-crafted-in-Vermont pottery pie pan given to me by my father early in my marriage.
In a bowl, combine flour, oats, brown sugar, butter, and cinnamon. Combine ingredients with a pastry blender, two forks, or your fingers, mix until coarse crumbs form. Top your blueberries.
You will want to put a cookie sheet underneath the pie pan. Bake crisp 35 to 40 minutes or until it looks good. The fruit should be bubbly. Cool slightly and serve with vanilla ice cream.
Home-made Salsa Made From Fresh Straight-From-The-Garden Ingredients
Posted Jul 17, 08 -Filed Under Happenings At Our House, recipes | Leave a Comment
Happenings At Our House: Summer
It smells good, looks good, and tastes good.
Home-made salsa has to be one of my favorite edibles in the summer. I really look forward to the time of year, with the help of the sun, tomatoes ripen. Most of the ingredients for this tomato salsa come straight from my garden: tomatoes, onions, parsley (provided by my kid’s garden), garlic (friend’s garden), and hot peppers. A splash of olive oil and a lemon are the only store-boughts. Perhaps I’ll get a lemon tree someday, but I’m going to wait to see how well my lime tree grows first.
My Fresh Tomato Salsa
6 or more large ripe plum tomatoes or garden fresh beefsteak tomatoes (Whatever is ripe in your garden)
¼ cup chopped onions
¼ cup chopped fresh parsley (I prefer parsley over cilantro.)
1 large clove of garlic, minced
1 jalapeño pepper, minced
1 tablespoon olive oil -optional
2 or more teaspoons fresh lemon juice
Salt and freshly ground black pepper, to taste
I hesitate to write amounts here. Taste it then add more of this and a bit more of that. This is art.
1. Cut the tomatoes in half lengthwise. Dice and place in a medium-size bowl.
Add the remaining ingredients to the bowl. I sometimes add a can of organic black beans and/ or some organic frozen sweet corn. Let sit in the refrigerator overnight so flavors can mix. Serve with tortilla chips and refrigerate leftovers.
I make it just the way I like it. Go and make some just the way you like it!