HOMEGROWN

Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)

Homestead Harvest is in…and the tally is:

 

Pickled Beets:6 pints

Blueberries: 2 quarts dried

Plums: 8 pints canned

            6 quarts dried

Pears: 5 quarts dried

Apples: 7 quarts dried

            4 pints of sauce

            3 quarts of juice—already gone…

Grape juice: 23 quart

Figs: 5 quarts dried

Tomatoes: roasted 70 half pints roasted

7        pints of salsa

4 quarts dried

Green Beans: 7 pints canned

Honey: 5.5 quarts, so far

Jam: 3 gooseberry

            6 rhurbarb red currant

            6 peach

            7 grape

Pickles: senfgurten—5

            Olive oil—2

            Dill spears—8

Dried beans—1 quart of Indian Woman

                        1 quart of Scarlet Runner

 

We also have two trays of apples left, three dozen longkeeper tomatoes, jujubes hanging on the tree, squashes and pumpkins in the larder.

 

 

German Pancake

 

German pancake is a preferred way to use up extra eggs and apples—and warm the house.

 

Turn on the oven to 375 degrees.

 

Put a pat of butter into the large cast iron frying pa and place it in the oven to melt and heat the pan.

 

Beat three eggs, ¾ cup of milk, ¾ cup of flour, and a pinch of salt together. Swirl butter in the pan and pour the mixture in. Pop into the oven.

 

While the pancake bakes, slice three or four apples and sauté in butter. When they are halfway soft, sprinkle cinnamon and about ¼ cup of brown sugar over them, stir, and heat until it has all melted down.

 

The pancake is done when it is set and, hopefully, puffy. Cut in half  or thirds, slide onto plates, and cover with cooked apples.

            

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