"Here's another wonderful recipe I came across. So many of us lack good recipes for cooking squash and butternut squash is another favorite of mine. (Thanks Mom!) The Butternut squash is the sauce. I can't grow tomatoes here, it's too…"
"My first successful carrot harvest went into this soup. The carrots were so sweet, not like what you buy in the store. Opening up a Mason jar of this in the winter with a crusty bread (Oil & Balsamic for dipping with oven roasted garlic) and…"
"Pulling that little heart potato out of the ground really made my day! I have been trying to learn and follow Biblical farming/gardening and the year before I tried to follow the laws of the Schemata, giving the earth a time of rest or laying…"
"Carrot & Cilantro Soup
1 white onion
A whole head of garlic diced 4 Tablespoons olive oil 1 bunch of carrots (~1 lb) 3 potatoes 1-1 1/2 quarts vegetable stock 1/2 bunch cilantro (add more if cilantro is your thing) salt and pepper to…"
I'm happy and content. Love the Lord, my family, kitties and gardening.
Latest greatest meal cooked at home:
The harvest from my garden/orchard has been so wonderful this year. I observed the Shemita (laying fallow) the year before and God has graced us with abundance this year with very few seeds planted. All praise and thanks to our great creator for the abundance, good winter eating and allowing us to share with neighbors and friends. We are so very blessed!
RECOMMENDED READINGS: The Ruth Stout No-Work Garden Book (I still work like crazy) Animal, Vegetable, Miracle by Barbara Kingsolver, Start with the Soil by Grace Gershuny, Carrots Love Tomatoes & Roses Love Garlic by Louise Riotte
Currently listening to:
My latest DIY project:
Making the garden accessible to my husband who is paralyzed on the whole right side from 3 strokes. It has been a HUGE undertaking and so wonderful the reward! I'm not done yet! Keep me in prayers for strength, I'm almost 60!
I smoke the salmon for just 20 minutes so it has the smoke taste but still retains enough moisture that it can be canned without adding any liquid. I just smoke it for 20 minutes with heavy smoke and then pressure can it for 75 minutes. I use 8oz jars. I take one bar of softened cream cheese and mash the salmon into it to make a great dip (when its still warm) or a spread (after refridgeration). I have a canning club called the "Pensacola Can Can Club". we have a Facebook page under that name if you wanna take a look.
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